Tequila Lime Chicken – Revamped and even more awesomer!
June 16th, 2012 | 
Author: I have been on this total ‘summery’ foods kick as of late…
Baked Corn on the Cob
Quinoa Summer Salad
and now tequila lime chicken
Now I’ve made Tequila Lime Chicken before and it’s super yummy but I wanted to revamp the recipe and make it even more awesomer. Yes.. it’s a TKW word 
I definitely did that with this revised recipe. Plus this is pan-seared though it easily can be grilled (well that is if you live in my house and Mr. Fantabulous goes out and gets the propane tanks filled *HINT HINT darling husband*).
I’m short on time this morning as I’m meeting one of my girlfriends for a day of shopping…
Enjoy!
| Tequila Lime Chicken – Revamped and even more awesomer! |
Author:
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Ingredients
- 4 boneless, skinless, chicken breasts
- 1 Tbl garlic, minced
- |1/2 cup fresh squeezed lime juice
- 1/2 cup orange juice
- 1 tsp kosher salt
- 1/2 cup really good tequila
- 1 tsp fresh ground black pepper
- 1 tsp chili powder
- 1 Tbl honey
- 1 Tbl fresh cilantro, chopped
- 2 Tbl olive oil
Instructions
- Combine all of the ingredients minus the chicken in a glass bowl mixing well.
- Add the chicken, cover and allow it to marinate for a half hour at room temp. Do not let this sit for more than 30 minutes as the acid in the juices will cook the chicken.
- Heat a non-stick pan over medium heat.
- Remove chicken from marinade and discard any remaining marinade.
- Cook for 5-7 minutes each side or until the internal temperature is 165.
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This looks so good! Your Artisan sourdough looks wonderful too! Thanks for sharing…
Thank you so much Deborah! I absolutely love this recipe! It’s funny when I made it the other day, Mr. Fantabulous saw me with the bottle of tequila and goes “Wow honey, you never drink. Was work that bad???” LOL Love it!
If you don’t have a starter yet, search on here for Starter – Day 1. There are 8 consecutive days of how to make your own starter. Once you have it made, it’ll last a life time.
Have a fun day shopping!! Thanks for leaving us with the recipe before you left;) Now I have dinner planned; hooray! (and I love that it only marinates for 1/2 hour)
You’re most welcome Karen! Yeah you don’t want to let this marinade any longer than 30 minutes. I think I may make another batch of this tomorrow just so I can have the chicken in my lunch.
This marinade is AWESOME with fresh shrimp by the way! I would put this, however in the fridge while it’s marinating. Then just grill (I’d skewer them) or pan sear. You could make shrimp tacos with some guac or that quinoa summer salad.
Mmmm… I think I have dinner all planned out for tomorrow!
Definitely take pics and post it on our facebook wall!
I just wanted to know what temp range you work in with your recipes, Celsius or fahrenheit
Hi Trish!
Sorry, I didn’t think to put that. I always cook in Fahrenheit. I’ll make a mental note to post dual temps in my follow-on recipe postings!
Best Kitchen Wishes!