Tequila-Lime Chicken
Top our marinated grilled chicken with Monterey Jack cheese and Pico de Gallo. Serve alongside our Mexican Rice, black beans, and flour tortillas, Enjoy!
Servings: 4
Ingredients
MARINADE:
- 3 whole limes juiced
- 5 cloves garlic peeled
- 1 whole jalapeño sliced
- 1 tsp. kosher salt
- 1/2 c. cilantro
- 1/2 c. Jose Cuervo Gold Tequila
- 5 T. olive oil
CHICKEN:
- 4 whole boneless skinless chicken breasts
- 1 c. Monterey Jack cheese grated
GARNISHES:
- Pico de Gallo or Salsa
- Refried pinto beans or Black beans
- Mexican rice
- Sour cream
- Avocado slices
- Homemade flour tortillas
- Lime wedges for serving
Instructions
- MARINADE: Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn the food processor on low and drizzle in the olive oil until it’s all combined.
- CHICKEN: Flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic zipper bag and pour in the marinade. Seal the bag and marinate for several hours or overnight in the refrigerator.
- When ready to cook the chicken, preheat the grill to medium. Remove the chicken from the bag and place it on the grill. Cook until cooked through and the internal temperature is 160 degrees. Towards the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top the chicken with cheese and melt it under the broiler.)
- GARNISHES: Serve chicken topped with Pico de Gallo or salsa, alongside our Mexican Rice, black beans, and flour tortillas. Garnish with sour cream, avocado slices, and lime wedges if desired.