Sunday, June 16, 2013

father's day...

Picture of Tequila Lime Chicken Recipe
via The Pioneer Woman

My happy Father's Day celebration to my husband, who is "not my father," an inside joke between Brian and me, began on Saturday.  When Brian came home from work, he opened the refrigerator which was filled with all of his favorite beers: Mama's Little Yellow Pill, Firestone, Guinness, Old Chub, Dragon Milk, Wookey Jack, LaGunitas and Hop Stupid to name a few. I also had a huge seasoned steak ready to grill and sauteed kale and mushrooms.  We did, however, get an invite from a friend of Brian's before the steak was cooked to join him and his wife at Wok and Fire for a drink and dinner which we accepted.  Very fun!
On Sunday, I put together our Tequila Lime Chicken dinner which was wonderful.  Also made was fresh  pico de gallo  to serve on the chicken along with sour cream, thinly sliced jalepenos and lime wedges.  I heated the tortillas on the opened flame which turned out to be add an amazing touch to a dinner that was enjoyed.

Tequila Lime Chicken via The Pioneer Woman


  • 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

Options for servings:

  • Corn tortillas
  • Flour tortillas
  • Grated Monterey Jack
  • Pico de gallo
  • Jalapeno slices
  • Lime wedges
  • Avocado slices
  • Sour cream


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.

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.

Melt the Monterey Jack over the top of the sliced chicken breasts.

Slice the chicken and serve it on a plate topped with the sides

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