Yes, it's me, I'm back after a long fall/winter break. To be honest, I was losing my cooking motivation and was in another slump, until, that is, Leslie came to town for the holidays. Whenever I have another friend/sister to cook with, it's so much easier and obviously, more fun!
Leslie came into my kitchen with a recipe in mind: The Pioneer Woman's Tequila Lime Chicken. I was all for it. I'd always wanted to try it, but alas, never wanted to buy the Tequila, but again, Leslie helped with that too (she provided the tequila). So, we went for it ranch style in this Midwest kitchen in the middle of winter, and looked what happened....
|To begin this easy marinade for the chicken, grab your food processor and add some lime juice, olive oil, garlic, tequila, jalenpenos, and salt. Blend them until they are combined.|
|Next, put the chicken breast, along with the marinade into a couple of ziploc bags. Refrigerate for several hours or up to overnight. (we were on a time crunch, so several hours didn't really pan out...)|
|After marinating the chicken, put those babies on the grill and cook them for four to five minutes per side. (This grilling was done in 20 degree weather (thanks to myself), but well worth it for the end result.|
|Finally, cheese was melted over the top of the chicken (yeah, we recommend this) and laid on a bed of cilantro lime rice with black beans. Oh, and there was some cauliflower on the side, (poor old bland-colored cauliflower, not to fiesta-like but oh well!)|
And there you have it, Tequila Lime Chicken! Yes, it was delicious and what else would you expect from the pioneer women. So call your sister, brother, mom or friend and grab a bottle of tequila for the chicken and the margaritas to go with it. You'll be glad you did. Thanks, Leslie!
Tequila Lime Chicken
2 cups cooked brown rice
Juice of two limes
1 can of black beans (drained and rinsed)
2 T. chopped cilantro
Stir to combine and serve with your favorite mexican dishes
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