One thing I miss about living in Southern Ontario is being close to the Detroit border and going to Mexican Village. I used to love going there and having great Mexican food and the best strawberry margaritas in there world.
So every once in awhile I make some Mexican food myself because I just miss it. This is not to say we don’t have any Mexican restaurants here in Calgary, because we do, but it’s just not the same as Mexican Village in Detroit.
Now what’s the main ingredient in margaritas? Tequila of course, so I marinated this chicken in a tequila and lime marinade, which if you’ve never tried, it’s to die for. The flavor in this chicken is fantastic, the chicken comes out so moist and so delicious, it’s a party in your mouth.
You do have to marinate the chicken for a few hours, so be patient, it’s so worth it. One thing I should mention is that this chicken would be great if you grilled it, but our grill is not working now, so I pan seared my chicken in a bit of olive oil. It was still just as good.
To keep in theme with the tequila lime chicken, I thought a cilantro and lime rice would be a perfect side. I was right, it was amazing. My picky husband who hates rice and pasta dishes was in love with this dish and could not stop eating it. So give this dish a try, next time you’re in the mood for a refreshing and healthy meal. It goes great with a strawberry margarita or a mojito. 😉
- 1 lime
- ¼ cup tequila
- ½ tsp salt
- 4 cloves garlic
- ½ jalapeno
- ¼ cup fresh cilantro
- 3 chicken breasts, boneless, skinless, cut in half lengthwise
- 1 cup long grain rice (I used basmati)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- ½ tsp cumin
- salt and pepper to taste
- ¼ tsp cayenne pepper
- ¼ tsp turmeric (for nice yellow color)
- 2 cups low sodium chicken broth
- juice from half a lime
- fresh cilantro, sliced tomatoes, sliced jalapenos and lime slices for serving
- Heat the oil in a dutch oven and add onion and garlic. Cook for 3 to 4 minutes until onion is tender and translucent. Reduce heat to low and add the rice. Cook for about a minute stirring constantly making sure the rice doesn't burn.
- Add cumin, salt, pepper, cayenne and turmeric, and then add the chicken broth and stir everything together. Bring the mixture to a boil and then reduce the heat to low. Cover, and simmer until the rice is done. Stir in lime juice and cilantro.
- Slice the lime and squeeze the juice into a blender. Add tequila, olive oil, salt, garlic, jalapeno, 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, flip the chicken and continue grilling until chicken is cooked through, about 5 min per side. Slice the chicken and server over the cilantro and lime rice.
- Top with diced tomatoes, jalapenos, cilantro and lime slices.