Tequilla Lime Chicken a la Ree


This recipe is one I found watching Pioneer Woman on the Food Network.   (Clicking the food network link will get you the original recipe).

Its soooo dang good.    I did change the order in which she tells us to make it; just because; well I found if I added the tequilla when she did; it make the marinade foamy.  I didn't like that.  And I also changed her fresh garlic cloves to minced garlic, because thats how I roll.  I don't keep kosher salt on hand; so sea salt it was.  And sliced cheese because I'm just not grating any.     

Ingredients

  • 4 limes
  • 1 cup tequila
  • 1/4 cup olive oil
  • 2 tsp sea salt
  • 2 tbsp minced garlic
  • 1 jalapeno, sliced (seeds in for spicy; out for less)
  • 1/2 bunch chopped fresh cilantro
  • 12 boneless, skinless chicken breasts
  • 12 slices Monterey jack cheese

Directions

Slice open the limes and squeeze the juice into a food processor or blender. 
Add the garlic, salt, jalapeno and olive oil and blend.
Add the tequila.  Blend again.
Lastly; add the cilantro.   This time blend just enough to chop the cilantro a bit (I like larger pieces of the cilantro left).    
Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
Remove the chicken from the bag and grill it over medium-high heat; 4 to 5 minutes per side.
Melt the Monterey Jack over the top of the sliced chicken breasts.
Slice and serve.    We like this with some spanish rice, or maybe a tortilla and black beans.  Or both.   

4 Stars--Cade Man and Izze both eat it; but reluctantly.   I'd give them each a half star.   But I have yet to meet an adult who doesn't LOVE this recipe.  

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