I hate when people say "OMG," but "OMG"! This dinner was amazing! After last night's kitchen debacle, I was ready to go out to dinner tonight. But, since we're planning on purchasing a new couch soon, we decided to just use the marinating chicken and follow through with my intended plan. I am SO glad I followed through instead of giving up! Isn't that what teachers try to instill in their students?! How could I live with myself if I didn't follow my own advice? I got this recipe from Annie's Eats and, of course, adapted it to suit our tastes. My husband doesn't like spicy so I had to make sure it wasn't spicy in the least. I wanted to use more tequila but stuck with the recipe because I was scared to use too much, but now I regret that. I have changed the recipe to fit the way we prepared it, but you can find the original here. I used the original recipe, but will use the one below next time. Enjoy! Here's a printable recipe link.
Tequila Lime Grilled Chicken
2 boneless, skinless chicken breasts
1 tsp. chili powder or cayenne pepper
1/2 cup tequila
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeeze orange juice
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. black pepper
Mix the chili powder, tequila, lime juice, orange juice, garlic, salt, and pepper in a large zip lock baggie. Seal and shake to mix well. Add the chicken breasts and toss to coat. Put the bag in a deep bowl and make sure the liquid covers the chicken when it rests in the bowl. Put it in the refrigerator and allow to marinate overnight. When you're ready to grill it, put it on a grill on medium heat and grill until thoroughly cooked and has beautiful black grill lines on it.
1 tsp. minced garlic
1 shallot, minced
1 handful of chopped cilantro
1/2 small jalapeno, seeded and minced
2 T. salted butter + 1 T. to add in when the rice is cooked
1/2 tsp. garlic powder
salt and pepper to taste
the juice of 1-2 limes, depending how juicy your limes are
2 cups uncooked rice
4 cups water
While your chicken is grilling, melt 2 T. of salted butter in the bottom of a pot on medium-low heat. Add in the shallot and minced garlic. Move around the pan quickly and allow the shallot to become soft and translucent, but don't let the garlic burn. Add in the rice and mix well with the garlic, shallots and butter. Add in the water, and turn up the heat to high to get the water boiling. Once the rice has come to a boil, turn the heat to low and put the lid on. Allow to cook and absorb the water, about 20 minutes. Fold in the minced jalapeno, salt and pepper, the other 1 T. of butter, the juice of the limes, and the cilantro. Serve immediately with the chicken which should be done by now. We ended up squirting even more lime juice on it and the chicken while we were eating. Yum!