Tequila Lime Chicken

Ree Drummond brings the zing with her tequila chicken.
  • 4 limes
  • 1 cup tequila
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 5 cloves garlic
  • 1 jalapeno, sliced
  • 1/2 bunch chopped fresh coriander
  • 12 boneless, skinless chicken breasts
  • 2 cups grated Monterey Jack
  • Options for servings:
  • Corn tortillas
  • Flour tortillas
  • Grated Monterey Jack
  • Pico de gallo
  • Jalapeno slices
  • Lime wedges
  • Avocado slices
  • Sour cream

Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and coriander. 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. 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.

Melt the Monterey Jack over the top of the sliced chicken breasts.

Slice the chicken and serve it on a plate topped with the sides.

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