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Monday’s are always tough – especially when it’s
Cinco de Mayo!
After that long day back from the weekend and work in the morning, you might be hesitant to get those Margaritas flowing tonight. So instead of putting up some fancy margarita cocktail, here’s a recipe that lets you enjoy that tequila without needing two advil in the morning. It’s a super quick and flavorful marinade for chicken breasts (or any meat really) that can be ready to cook in a short time.
All you need are some limes, lemons, lemon and lime zest, crushed garlic, cilantro, salt, pepper and of course your favorite Tequila. Mix them all up and together with your chicken, and then place into a resealable plastic bag.
And hey, since you already have the lime, salt and tequila out ….
Once you’ve got all that mixed together refrigerate it for about an hour. Yep, just and hour! You know tequila, it doesn’t take long or too much to get the party started, right?! If you have more time to let it marinate then do so. And don’t worry about getting your chicken too intoxicated, the flavor will stay, but the alcohol will burn off in the cooking process.
When your ready, heat up your grill and cook the chicken on medium – high heat. I like to use thin chicken breast, and I like to cover the chicken with aluminum foil, and then place something heavy on top for the first five-7 minutes. Then I flip them over and continue to cook another 5 minutes (or until the juices run clear).
NOTE: If your looking for a substitute on the tequila you can add an equal amount of white vinegar with the remaining ingredients. Then continue to follow the rest of the recipe…
Perfect with salad, a baked potato, or in a quseadilla.
Here’s the quick recipe card – Hope you enjoy!
Tequila Chicken with Garlic and Lime
- 1.5 lbs of thin chicken breast
- 1/4 tequilla optional
- 2 limes squeezed
- zest from 2 limes
- 1 lemon squeezed
- zest from 1 lemon
- 5 cloves of chopped garlic
- 3 tablespoons extra virgin olive oil
- 1 sealable plastic zip bag
- freshly chopped cilantro for flavor
- salt and pepper to taste
For the Marinade
- put zest, tequila, juice from limes and lemon, garlic, oil and cilantro in a plastic zip bag.
- Wash and dry chicken breast and then place in the zip bag.
- Put bag in the refirigerator for at least one hour or up to overnight.
- Heat up grill on med/high heat
- Place chicken on the grill, cover with foil and weight down for 5 minutes then flip and repeat.
- Chicken is done when juices run clear.
Use chicken in salad, paninis or quesadilla.
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