Wednesday, September 7, 2011

Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 small onion- finely diced
2 tablespoons packed brown sugar
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)- we cheated on this and used a small can of diced jalapenos and minced them ourselves
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless, skinless chicken breasts
crushed tortilla chips- for this recipe, spring for the good ones- it's worth it
monteray jack cheese

Combine the tequila, lime juice, orange juice, chili powder, onion, brown sugar, jalapeno pepper, garlic, salt, and pepper in a large bowl. Set aside. Pound/tenderize the chicken to make it slightly thinner. Add the chicken breasts to the marinade and refrigerate overnight or at least 8 hours.
Remove the chicken from the marinade and pan sear on medium-high heat for 3-5 minutes per side. Cover the chicken breast with cheese and finish under the broiler until the cheese begins to brown slightly. Serve over crushed tortilla chips. Garnish with minced jalapenos. Serve with an ice cold Corona and lime and enjoy!

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