Food for Friday: Tequila Lime Chicken

This recipe for Tequila Lime Chicken has quickly become one of our grilling favorites! The marinade adds so much flavor and keeps the chicken extremely juicy & tender. We've shared it with friends on many occasions and they almost always ask for the recipe.

Ingredients:
2 lbs. chicken breast tenders (or breast, sliced to tender size)
1/4 c. tequila
1/3 c. lime
1/4 c. olive oil
1/2 c. fresh cilantro
3 large cloves garlic
1/2 jalapeno pepper
1/4 c. sweet onion
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp coriander seed
1/4 tsp cumin

Directions:
In the bowl of food processor, (I use a mini processor) add all ingredients except chicken. (There is no need to chop the ingredients. Just throw them in and let the processor do the work for you! I do chop the onion into large chunks to help me measure out 1/4 of a cup.)

Process until blended well, about 2 minutes.
In large shallow bowl, add chicken and marinade ensuring all chicken is submerged.

Cover with plastic wrap and refrigerate for 30 minutes (no more than an hour or the lime will start to "cook" the chicken!)
Fire up grill to medium heat, and using tongs, remove chicken from marinade and place on grill.
Grill on medium/medium low, flipping once, until just cooked through, about 15 minutes.
Plate and let rest for about 5 minutes before serving.

We serve the Tequila Lime Chicken with a cilantro lime rice, shredded lettuce, diced tomato, black beans, shredded Mexican cheese, guacamole and sour cream. Make a bed of rice, top with a sliced chicken breast and add your toppings as you like!

Enjoy!

To make cilantro lime rice, steam jasmine rice in a rice steamer. After it is cooked and fluffy, stir in the juice of one lime and chopped fresh cilantro with a pinch of salt. (For approximately 2 1/2 cups of dry rice, I use the juice of one lime and 2-3 tablespoons of chopped cilantro.) Add the lime juice & cilantro to your taste!