I made this recipe a couple of weeks ago and it was some of the best chicken I've ever had. I only had one bite since it was before my carnivorous ways kicked back in but it was so good. I got the recipe from Pioneer woman and you have simply GOT to try it!
Changes I made:
I used legs and thighs because that was what I had. Also, I cooked them on the skillet because I'm pretty sure it was raining and I didn't want my poor husband grilling out in the rain. Also, I hate tequila and we don't have any so I left it out.
Pictures courtesy of Pioneer woman.
■3 whole Limes, Juiced
■5 cloves Garlic, Peeled
■1 whole Jalapeno, Sliced
■1 teaspoon Kosher Salt
■½ cups Cilantro
■½ cups Tequila
■5 Tablespoons Olive Oil
■4 whole Boneless, Skinless Chicken Breasts
■1 cup Monterey Jack Cheese, Grated
■ pico de gallo (I also made homemade pico and it was so good as well but a little too spicy for me!)
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
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