(39) Tequila-Lime Chicken

This is one of the best meals I’ve shoved in my pie hole so far this year.  It’s seriously good.  And you should make it.  Tonight.

I found the recipe on The Pioneer Woman’s website.  She’s sassy and fun.  I didn’t plan ahead very well and so did not have time to marinate the chicken (I pretty much waited until dinner time to read the recipe, which is a major cooking faux pas).  So instead of grilling marinated chicken, I just baked the chicken in the marinade.

If marinating and grilling makes that much of a difference in flavor, then I’m pretty much going to marry this recipe.  Because I love it.  And as the meany-pants girl taunted me on the playground in third grade when I said I loved a particular song, “If you love it, why dontchya marry it?”

Meanwhile, A-Man will marry the marinade.  He mixed it up for me (he was hongray), and when he tasted it he said (after “whooping”), “I could eat this every day.  That is good.”

Tequila-Lime Chicken

3 whole limes, juiced
5 cloves garlic, peeled
1 whole jalapeno, sliced
1 teaspoon salt
1/2 cup cilantro
1/2 cup tequila
5 tablespoons olive oil
4 boneless, skinless chicken breasts
1 cup Monterey Jack cheese, grated

Pico de Gallo
black beans
rice
sour cream
avocado, sliced
flour tortillas

 


Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a blender.  Pulse until combined.  Turn on the blender and drizzle in the olive oil until everything is all combined.

 


Place chicken in a baking dish and cover with marinade.  Cook at 350 degrees for 40 minutes or until chicken is done.

 


Top with Monterey Jack cheese and toppings of choice.  Serve with fresh flour tortillas.  And maybe a margarita if you’ve been good.

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