I've already told you about the great Cinco de Mayo party I attended this past weekend. I made some Salsa, and some Tequila Lime Chicken, and also a couple of cakes. Birthday cakes, but they aren't really worth writing about.
I had googled recipes for Tequila Lime Chicken and found so many variations, but they had some basics in common. Lime juice, Tequila and Chicken. The variations were on the spices used. So, I took a little of this, a little of that, and put it all together and came up with my version. And the next time I make it, I will tweak it a little more. I found it rather bland to be honest, but the potential was there for a great dish.
Recipe:
2 large chicken breasts, cut in half to make cutlets. You can also use the thighs to make this, it would be awesome with dark meat.
4-6 oz. Good Tequila, I used my Hornito's Reposada cause I had it and I like it.
2 limes, about 1/2 cup of juice. I had some frozen lime juice in the freezer from the limes a friend gifted me last fall. Remember them, I called them industrial strength limes. They were so flavorful.
2 minced jalapenos (I used some from my freezer, can't stress this enough, if you find some good ones on sale, go ahead and seed them and put them in the freezer, I'm always using them for something)
1/2 cup chopped cilantro
1/2 teaspoon Cayenne Pepper
( or use Chipotle Pepper) 
3 teaspoons Cumin
(More Cumin next time, it adds such a nice smoky richness)
3 teaspoons Chile Powder
2 tablespoons Olive Oil
Mix all the ingredients together and then pour over the chicken breast cutlets. I like putting them in a plastic bag in the fridge, that way I can turn them over from time to time, making sure they get evenly coated with the marinade.
Marinade for several hours or overnight.
I cooked these on my George Foreman Grill
, but if you want to grill them instead, that would be great as well. The slight amount of oil in the marinade helps to keep the chicken breasts moist and keeps them from sticking to the grill as well.
Ready to serve. Notice how there are little bits of Jalapeno and Cilantro sticking to the chicken? Believe me when I say it added a lot to the flavour of the chicken. Oh yeah, and you may have noticed the absence of salt, well, I use salt rarely when cooking, but you can sure add some to the chicken before grilling it.
The next time I make these, I think I'll have some nice soft flour tortilla's
on hand, maybe a little cheese and some Pico de Gallo, I think that would knock this out of the park. Gee, it must be time for baseball again. I'm starting to think about things like home runs, running the bases, and maybe it's time to make my Grand Slam cookies again. But that's a recipe for another day.
I had googled recipes for Tequila Lime Chicken and found so many variations, but they had some basics in common. Lime juice, Tequila and Chicken. The variations were on the spices used. So, I took a little of this, a little of that, and put it all together and came up with my version. And the next time I make it, I will tweak it a little more. I found it rather bland to be honest, but the potential was there for a great dish.
Recipe:
2 large chicken breasts, cut in half to make cutlets. You can also use the thighs to make this, it would be awesome with dark meat.
4-6 oz. Good Tequila, I used my Hornito's Reposada cause I had it and I like it.
2 limes, about 1/2 cup of juice. I had some frozen lime juice in the freezer from the limes a friend gifted me last fall. Remember them, I called them industrial strength limes. They were so flavorful.
2 minced jalapenos (I used some from my freezer, can't stress this enough, if you find some good ones on sale, go ahead and seed them and put them in the freezer, I'm always using them for something)
1/2 cup chopped cilantro
1/2 teaspoon Cayenne Pepper
( or use Chipotle Pepper) 3 teaspoons Cumin
(More Cumin next time, it adds such a nice smoky richness)3 teaspoons Chile Powder
2 tablespoons Olive Oil
Mix all the ingredients together and then pour over the chicken breast cutlets. I like putting them in a plastic bag in the fridge, that way I can turn them over from time to time, making sure they get evenly coated with the marinade.
Marinade for several hours or overnight.
I cooked these on my George Foreman Grill
, but if you want to grill them instead, that would be great as well. The slight amount of oil in the marinade helps to keep the chicken breasts moist and keeps them from sticking to the grill as well.
The next time I make these, I think I'll have some nice soft flour tortilla's
on hand, maybe a little cheese and some Pico de Gallo, I think that would knock this out of the park. Gee, it must be time for baseball again. I'm starting to think about things like home runs, running the bases, and maybe it's time to make my Grand Slam cookies again. But that's a recipe for another day.
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