Chicken in a tequila and lime marinade topcook.tomathouse.com
Ingredients:
Chicken
- 4 limes
- 1 cup tequila
- 1/4 cup olive oil
- 2 teaspoons of salt
- 5 cloves of garlic
- 1 jalapeño, sliced into rings
- Half a bunch of fresh cilantro, chopped
- 12 boneless, skinless chicken breasts
- 2 cups grated Monterey Jack cheese
Garnish
- Corn tortillas
- Wheat tortillas
- Grated Monterey Jack cheese
- Pico de Gallo
- Jalapeño rings
- Lime wedges
- Avocado slices
- Sour cream
Preparation:
- Slice the limes into wedges and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapeño, and cilantro. Blend until smooth.
- Place the chicken in a large zip-lock plastic bag and pour the marinade over it. Seal the bag and marinate in the refrigerator for several hours or overnight.
- Remove the chicken from the bag and grill it. Rotate the chicken 45 degrees to create nice grill marks on both sides, and continue grilling until cooked through, 4-5 minutes per side.
- Sprinkle the hot chicken breasts with grated cheese to melt. Slice the chicken and serve on a plate with side dishes.
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