Margarita Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts/tenders

• ¼ cup tequila

• ¼ cup lime juice (2 limes)

• Zest of 1 lime

• 2 tablespoons freshly squeezed orange juice

• 3 tablespoons vegetable oil

• 1 tablespoon honey

• 1 teaspoon minced garlic (2 cloves)

• ¼ cup fresh chopped cilantro

• 1 jalapeño pepper, minced (seeds removed)

• 1 teaspoon cumin

• Salt & pepper, to taste

Steps

1. Cut the chicken breasts or tenders into 2 inch, thin strips

2. Place the chicken strips and all the ingredients (tequila, lime juice, lime zest, orange juice, canola oil, honey, minced garlic, cilantro, jalapeño, cumin, salt and pepper) in a clean 1-gallon Ziploc plastic bag

3. Seal the bag and combine the ingredients with your hands

4. Marinate the chicken in the fridge for 2 to 24 hours, flipping the chicken a few times

5. When you are ready to cook the chicken, remove from the fridge and transfer the meat and all of the marinade to a large saute pan

6. Cook the chicken on the stove over medium-high heat until cooked through, about 5 to 10 minutes depending on how large your chicken pieces are

7. Serve the margarita chicken with a side of tequila guacamole!

Tequila Guacamole

Ingredients

• 3 avocados

• ½ cup diced tomatoes

• ¼ cup finely chopped cilantro

• ¼ cup diced onion

• 1 jalapeño pepper, minced (seeds removed)

• Zest of 1 lime

• Juice of 1 lime (approx. 2 tablespoons)

• 1 to 3 tablespoons tequila

• 1 tablespoon freshly squeezed orange juice

• Salt, to taste

• Paprika, to taste

Steps

1. Scoop the avocado into a bowl and coarsely mash it with a fork

2. Stir in the remaining ingredients (tomatoes, cilantro, onion, jalapeño, lime zest, lime juice, tequila, orange juice)

3. Season with some salt and paprika to taste

4. Sprinkle some more paprika on top of the guacamole but don’t mix it in

5. Serve with some tortilla chips or on top of the margarita chicken

Click here for printer friendly version