Tequila Lime Chicken

Did you know that my birthday falls on ...

Cinco de Mayo?


Hmmm ... that may be what my margarita infatuation comes from? Possibly ...

However, growing up all those years in small town Indiana, I had no idea that I shared my big day with a nationally recognized MAJOR party holiday ... imagine that!

So now, when someone inquires as to when my birthday is, I just reply "Cinco de Mayo" ... I am amazed at how many people have that SAME EXACT birthday :)

*And just for the record, I am NOT one of those who celebrate my birthday all month long ... just that long weekend. But honestly, it's not even the birthday celebration, but everything else that seems to happen at that time: Kentucky Derby, Cinco de Mayo, Air Show ... oh, and yeah, my birthday!*


Anyways.

I've got girlfriends who hope and pray that we have a party so they can celebrate...with ME of course ;-) ... but a few years ago, I kept it low key and we grilled out at home with the kids ... and I made the food! It's just as well we didn't do a big party as the kitchen sink backed up that day and we were supposed to go fishing, but the boat had issues ... this is also the same day I made those lovely Mango Margaritas ... oh boy ...

One of the reasons that I did this recipe is because I had everything except ONE ingredient, turmeric. I'm not quite sure WHAT turmeric taste like, but even without that single ingredient, it was pretty tasty!

AND it was another way to use up some of this 'excess' tequila I have hanging around :-) ... Up to 7 bottles at that time ... way too many for any normal household!



Ok, here's how I made these yummy little birds:

1 cup of tequila (I used my least favorite bottle that has the woodiest taste, probably one of the more expensive?)
4 limes, cut in half and squeezed to death
1/4 cup of olive oil
a good handful of cilantro, chopped
2 tsp salt
2 tsp of chopped garlic (you ARE prepping your garlic, right?)
1 jalapeno, chopped (I robbed these from Hubby's spicy pickle jar)
12 boneless skinless chicken breast
12 slices of Monterrey jack cheese (I had an 8 oz block that I just sliced off thin slices from half and shredded the rest)

Yes, it made a lot but that was fine.


Grab the food processor or the blender and dump everything but the chicken and cheese in and let it rip til mixed up well.


Divide the chicken breast among 2 zippy top gallon size bags and pour the marinade somewhat equally in to each bag. Zip up tight and stick in the fridge for a few hours.

When ready to cook, fire up the grill and cook these bad boys. When you flip them, add the cheese to the top to melt prior to serving.  Ummm, if you have been consuming a few cocktails, mango margaritas or whatnot, don't worry too much if you forgot to add the cheese. It happens ;-) ... I just shredded a little on mine and covered it for a minute to make it somewhat melty!



Serve up with some limes on the side, a little pico and sour cream on a bed of shredded lettuce if being healthier, or serve with some tortillas to make yourself a fajita style meal :-)

Surprisingly enough, Hubby really like this. Yes, I WAS surprised as he doesn't like tequila ... you do not taste tequila! And the best thing? You don't really need to wait til my birthday next year to make! Just jump on the Mexican (Taco) Tuesday Food Train and make it!

Enjoy!

Looking forward to sharing with some of these GREAT Parties ... go check them out!

*This post may contain affiliate links ... click here to read my disclosure :-)


FYI ... the original recipe comes from The Pioneer Woman on Food TV ... 

Comments

  1. Your recipe looks wonderful, can't wait to try it. Thank you for sharing this at the Dishing It & Digging It Link party, we hope you met some great people.

    ReplyDelete

  2. This looks delicious! Thanks for sharing on Tuesdays at our Home.

    ReplyDelete
  3. Ole!! Sounds delicious! Thanks for sharing on the What's for Dinner link up!

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