Tequila Chili-Lime Chicken

So here’s the thing.

I’ve never claimed to have a blog about figure-friendly, low-calorie recipes. I mean, c’mon now. I believe in BUTTER….BACON…and BOOZE!

My kitchen’s Holy Trinity.

But even this gal has to be a bit health-conscious sometimes. Eating (or drinking) lots of fresh veggies, getting in some regular workouts and finagling lean proteins into the menu as often as possible.

Now I’ll be the first to admit, I don’t naturally gravitate towards chicken breasts–especially boneless/skinless chicken breast. And don’t even get my brother started on his feelings on chicken. But the proof is in the puddin‘ — chicken breast is one of the leanest proteins you can put in your tummy.

And since we all know that it can so easily dry out and taste like sandpaper, here are my two no-brainer tips to combating the chicken blues.

First, you’ve got to pump the chicken with as much flavor as possible. We’re talking a boom-pow marinade and let the chicken soak in it as long as possible. And if you want to get crazy– brine it!

Second, smother it with goodness! Yup, it’s condiments time – and you know how much I love condiments! Things like pico de gallos, salsas, marinaras, and chimichurris are fantastic over grilled chicken.

My Tequila Chili-Lime Chicken is a standard way I like to marinate my chicken breasts overnight before throwing them on the grill. The tequila and limes help to break down the chicken and as long as you’re not going rogue on the grill, it stays nice and juicy. It’s also a great method for chicken wings—just put a bit of the marinade aside and when you start cooking, baste the wings with it.

Over a salad, inside quesadillas/burritos, in sammies or as a stand alone, my Tequila Chili-Lime Chicken has helped me {in a delicious way} with my skinless-chicken breast aversion.

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Tequila Chili-Lime Chicken
Serves 6

Ingredients:
1 large bunch fresh cilantro
1 small white onion
4 large garlic cloves
1-2 jalapeno peppers (depending on heat preference)
zest of 1 lime
½ cup fresh lime juice
½ cup tequila
1 tablespoon honey or agave
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper flakes
¾ tablespoon kosher salt
1 teaspoon black pepper
½ cup olive oil
6 boneless skinless chicken breasts*
vegetable oil
lime wedges

In a food processor or blender, add the first 15 ingredients. Pulse several times until the fresh aromatics have broken down. Place the chicken breasts into a gallon size resealable bag. Pour the marinade over the chicken and massage it through. Be sure to get most of the air out of the bag before sealing it. Put the chicken in the refrigerator and marinate overnight.

An hour before you start cooking the chicken, pull it from the refrigerator to take the chill off of it. Heat your grill to medium-high. Brush the grates of your grill with the vegetable oil. Place the chicken breast on the grill and cook for about 5-6 minutes on the first side before flipping. Cook for an additional 4-5 minutes on the 2^nd side until cooked through and the internal temperature reaches approximately 165 degrees F. Remove the chicken from the grill and loosely tent with aluminum foil. Allow it to rest for about 5 minutes.

Serve warm with fresh lime wedges and your choice of condiments.

*Bone-in chicken breast can also be used but adjust the cooking times as needed.