Last week, I didn’t have high reviews for one of Ree Drummond’s…aka “The Pioneer Woman” recipes (Cajun Chicken Pasta…yuck). However, this week she redeemed herself with of all things….A Chicken Breast! Although they are usually healthy, cheap and very versatile to work with in the kitchen, they can also be bland, dry, and a little BORING! Ree’s “Tequila Lime Chicken” changes those notions and you are left with a wonderful tasty dinner…Fiesta Style!
This recipe came at the perfect time because I had leftover Black Beans and Mexican Rice from my Black Bean Spinach Burrito Wraps from the other day and in the same episode that she prepared the “Tequila Lime Chicken”, she also prepared a Mexican Rice Casserole and Refried Black Beans. So, I took my leftovers and adapted them to her new versions and ended up with two tasty sides. In the future, I will definitely make these two meals back to back to utilize all the leftovers on hand!
Here is a link to the whole episode with all 3 recipes: http://www.foodnetwork.com/shows/the-pioneer-woman/300-series/frontier-fiesta.html
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
12 boneless, skinless chicken breasts
2 cups grated Monterey JackOptional Condiments: Jalapenos, Salsa, Avocado, Sour Cream, etc….
Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro.
Blend the mixture until totally combined.
Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
Remove the chicken from the bag and grill it over medium-high heat. We also grilled some Jalapenos to put on top our chicken…a yummy addition and highly suggested!
Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.
Place the Monterey Jack over the top of the sliced chicken breasts so it melts and add your preferred condiments to complete your chicken!
Bottom Line:
This is a tasty way to serve chicken breasts! The key is really letting the marinade soak in for at least 3-4 hours but I would definitely go longer if you have time…even overnight! The tequila breaks down the chicken to create a really moist flavor and I loved the addition of our grilled jalapenos on top…HEAT! Try this easy recipe for you family and let me know what you think and….KEEP ON COOKING!
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/tequila-lime-chicken-recipe.html?oc=linkback
reciperealities 
I have all of her cookbooks and in general I love them. Her Restaurant Salsa from the second book is the best I’ve ever had. It’s disappointing that the cajun chicken pasta isn’t good, since I know she tests everything ad nauseum. Most of her entree recipes are really heavy and yummy, so I try not to use hers much.
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I love her, too! Try her Tequila Lime Marinade for Chicken..it is light and I think it would be great on grilled shrimp, too!
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