I think I have mentioned before that I really like Ree Drummond, the Pioneer Women. All her recipes are down home southern cooking, which is my favorite. Ree started the website the Tasty Kitchen along with her blog the Pioneer Women and now she has cookbooks and her own show on the Food Network. I really enjoy the layout of her books because she talks about life on her ranch and where her recipes come from. The Tequila Lime Chicken recipe comes from her second cookbook, which Phil got me for my birthday this year. I was soooo excited when it came out because I loved her first book so much!
The recipe calls for marinating the chicken for several hours or overnight and I completely spaced out about it so Phil took the reigns and cooked dinner for us. When I asked him to marinade the chicken I kindly asked him to leave out the cilantro. I told him to either make two marinades or leave it out completely because I can't stand cilantro. I like it tastes like soap, which I hear is an actual thing that some people have. I guess a select few people have some sort of gene that makes cilantro taste like soap to them, and I am one of those people, but Phil is not as he absolutely loves cilantro. So he ended up making two separate marinades. What a sweet guy!
This recipe called for 3/4 a cup of tequila so we thought it was going to taste like a shot but it didn't, it came out very flavorful and juicy. Phil also made a few holes in the chicken with a fork to get the marinade to soak in well and I think that helped make the flavor stick. Phil made a delicious dish tonight, the only think I can take credit for is the plating! We served the chicken with Spanish rice and refried black beans. A great meal all around!
Tequila Lime Chicken
Adapted from The Pioneer Women Cooks: Food From My Frontier by Ree Drummond
For the Marinade:
3 garlic cloves, peeled
2 Serrano Chiles, de-seeded
1 teaspoon kosher salt
1/2 cup cilantro
5 tablespoons olive oil
3/4 cup tequila
Boneless skinless chicken breasts
Pico de gallo
Monterrey Jack Cheese Slices
In a food processor add the juice of the limes, garlic cloves, Serrano Chiles, salt, olive oil, cilantro (or leave out if you have the soap gene) and tequila and process until smooth. Pour over chicken breasts in a resealable bag and marinate in fridge for several hours or overnight.
Grill chicken on direct high heat for 6 minutes per side, or until chicken is no longer pink. With a couple minutes left, if you choose, melt Monterrey Jack cheese on chicken.
Top with avocado and pico de gallo.