We spent two days this Labor Day weekend at the lake. On Sunday we served Tequila Lime Chicken to our guests and it was a hit. This recipe is adapted from Ina Garten.
Ingredients
- 1/2 cup tequila
- 1 cup lime juice
- 1/2 cup orange juice
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 boneless chicken breasts
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large plastic bag. Add the chicken breasts.
Refrigerate for several hours or overnight.
I cut the breasts into strips since I knew we’d be eating with paper plates on the dock. The strips were easy to cut with a plastic fork and let each guest get as much or as little chicken as they wanted.
Tequila Lime Chicken has been a favorite at our house for a long while. Now it's a lake favorite, too.
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On the Menu Monday at Stone Gable
Yum! This looks amazing!
ReplyDeleteI'll have to try this. It sounds good and I like the simple idea of cutting the chicken into strips.
ReplyDeleteOh, YUM! I love trying new marinades. Thanks for sharing. :)
ReplyDeleteThis sounds really light, and tasty! What could replace the alcohol if I were to make it for a friend who goes into relapse at the flavor?
ReplyDelete