I’m always looking for new ways to make chicken, so when I saw this recipe in the Pioneer Woman’s new cookbook, I knew I just had to try it out! As with most of my recipes, I made enough just for my husband and me, so if you are making this for more than 2 people, you’ll want to adjust the quantities.
Here’s what you’ll need:
- 3 limes
- 5 garlic cloves, peeled
- 1 jalapeño, sliced
- 1 tsp salt
- 1/2 cup chopped cilantro
- 5 tbsp olive oil
- 3/4 cup tequila
- 2 boneless, skinless chicken breasts
This marinade quantity can be used for up to 6 chicken breasts. Since I only had two, I poured what I needed and saved the rest for next time.
Start by slicing your limes in half. Squeeze the juice of all the limes into a food processor or blender.
Add the peeled garlic.
Slice your jalepeño, with the seeds and membranes intact,
and add it to the blender.
Next add cilantro and olive oil. I forgot to take a picture of the cilantro. Oops!
Now it’s time for the tequila!!!!! It’s amazing how much flavor this adds.
Blend until thoroughly pureed.
Add chicken to a Ziploc bag and pour the marinade over it. Seal and refrigerate for several hours or overnight.
When your chicken is done marinating, grill over medium-high heat for about 5 minutes on each side. I’m a big fan of only flipping your meat once, so make sure you cook it long enough on the first side before you flip it.
Look at those beautiful grill marks! And you can still see some of the green marinade in the cracks!
Once your chicken is done cooking, remove it from the grill and let it rest for a few minutes before slicing it into strips.
Serve along side some Mexican rice (recipe to follow), refried beans, and some warmed flour tortillas. I added some freshly grated cheddar cheese on the side as well. You could also include some pico de gallo, guacamole, and sour cream. Hope you enjoy!!
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