Tequila Lime Chicken (Ree Drummond) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
4 limes |
1 cup tequila |
1/4 cup olive oil |
2 teaspoons kosher salt |
5 cloves garlic |
1 jalapeno, sliced |
1/2 bunch chopped fresh cilantro |
12 boneless, skinless chicken breasts |
2 cups grated monterey jack |
corn tortillas |
flour tortillas |
grated monterey jack |
pico de gallo |
jalapeno slices |
lime wedges |
avocado slices |
sour cream |
Directions:
1. Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
2. Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.
3. Melt the Monterey Jack over the top of the sliced chicken breasts.
4. Slice the chicken and serve it on a plate topped with the sides.
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