This recipe is from The Pioneer Woman, so you know it is good! I saw it on her site a few weeks ago and immediately put it on my menu for Mexican night. Boy, I am I glad I did. This was great! The chicken was really juicy and exploding with flavor! You could really taste the lime and cilantro. The chicken didn’t pack a lot of heat even though it had a whole jalapeno in the marinade. We served it with black beans and a new Mexican rice recipe (I’ll share that tomorrow). This was a huge hit! I am sure we will make it again in the near future.
3 whole Limes, Juiced
5 cloves Garlic, Peeled
1 whole Jalapeno, Sliced
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila
5 Tablespoons Olive Oil
4 whole Boneless, Skinless Chicken Breasts
1 cup Monterey Jack Cheese, Grated
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)