This is one of the best things we’ve had in a while. It was SO delicious. I set the plate down in front of Chicken Legs and when I looked up, it was gone! He inhaled it. He said he wished I had made more. Next time I will!
This dish is easy to make. I marinaded the chicken in a mixture of frozen margarita mix and beer – hence the name “Beergarita Chicken”. It was great. The grits were to die for too. If you don’t have any Chipotle Gouda, you can use regular Gouda cheese and add a little ground chipotle. Either way, this dish is to-die-for!
Beergarita Chicken over Chipotle Gouda Grits
- 10oz frozen margarita mix
- 1 12 oz beer
- 1 can rotel
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 4 boneless chicken breasts
In a large ziplock bag, combine all ingredients. Refrigerate for at least 4 hours or overnight. Grill chicken approximately 10-12 minutes or until done. Alternately, you can saute the chicken in a skillet for 3-4 minutes per side. Serve chicken over grits and top with black beans.
- 1 1/2 cup quick cook grits (not instant)
- 3 cups chicken broth
- 1 1/2 – 2 cup shredded chipotle gouda cheese
In a medium pan, bring chicken broth to a boil. Slowly stir in grits. Reduce heat to medium low. Cook 5 minutes, stirring occasionally Stir in cheese. Cook until cheese is melted. Serve immediately.
- 1 15 oz can black beans
- 1 10 oz can Rotel diced tomatoes and chilies
Drain and rinse black beans. Combine black beans and Rotel in a sauce pan. Heat 5 minutes.