This tequila lime chicken was a quick, easy meal that only required a little bit of forethought (in order to allow the chicken to marinate long enough). The ingredients were things we typically have in the house all the time, and once the chicken was marinated the cooking process was under 30 minutes. Perfect for a weeknight meal!
I made a few small changes to the recipe – mainly substituting lemon juice for orange juice in the marinade (Daren doesn’t like orange in savory dishes – whatever! He’s crazy but I suppose I should try to keep him happy at least some of the time…) The marinade helped keep the chicken nice and juicy, and the flavor really came through in the final product. I was (pleasantly) surprised that flavor of the marinade was as strong as it was after cooking. Don’t worry though – the tequila isn’t overpowering; it’s mostly a bright citrus flavor. We ate the chicken with a (surprise surprise) black bean & corn mixture, flavored with some cumin, cayenne and Tabasco sauce. Everything also reheated nicely for lunch today; I was worried about the chicken drying out but it was only slightly less juicy, even after being microwaved. Can’t wait to eat the rest tomorrow!
For the chicken:
- 1/4 cup tequila
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 1 tsp. chili powder
- 1 jalapeno pepper, ribbed, seeded and minced
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 boneless, skinless chicken breasts
For the black beans:
- 1 tbsp. olive oil
- 1/2 a medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded, ribbed and minced
- 1 can black beans, drained and rinsed
- 1/4 cup chicken or vegetable broth
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- dash cayenne
- Salt and pepper
- 3/4 cup corn (frozen, or about 1/2 a can)
- Tabasco or other hot sauce, to taste
Combine the tequila, lime juice, lemon juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag. Mix well and add the chicken breasts to the container. Cover and refrigerate overnight, or at least 8 hours.
When ready to cook the chicken, heat a grill to medium-high heat. Cook the chicken until cooked through, about 15-20 minutes. (We used an instant-read thermometer to keep the chicken from drying out. You could also bake the chicken if desired.) Allow the chicken to rest for 5 minutes before serving.
While the chicken is cooking, prepare the beans. Heat the olive oil in a saucepan over medium-high heat. Add the onions and jalapeno and saute until softened, about 5-7 minutes. Stir in the garlic, cumin, chili powder and cayenne and cook until fragrant, about 30 seconds. Add the black beans and broth to the pan and bring to a simmer. Reduce the heat and simmer until most of the liquid has reduced, about 5 minutes. Add salt and pepper to taste. Stir in the hot sauce and corn, and cook just until warmed through, about 3 minutes more.
Yield: 4 servings