Sunday, June 19, 2011

Tequila-lime grilled chicken


This is quickly becoming my favorite marinade for grilled chicken breasts. Extremely flavorful, few ingredients, and the lime juice does a nice job of tenderizing the meat. For serving, I made a sort of beefed-up taco salad with lots of veggies. At the bottom of the bowl is spicy cauliflower "rice" (recipe follows). I also put a spoonful of it on top so that you can see in the photo; I accidentally overprocessed the cauliflower a bit but you can see a better-looking version of cauliflower "rice" in this recipe. I topped it with a combination of shredded romaine and shredded lacinato kale, added in some fajita veggies (sauteed peppers, onions, and mushrooms), and served it with low-fat sour cream, guacamole, and salsa.

TEQUILA-LIME GRILLED CHICKEN
Serves about 4

INGREDIENTS
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup freshly-squeezed lime juice
  • 1/2 cup tequila (cheap stuff is fine for this)
  • 1 Tbs extra-virgin olive oil
  • 1/4 cup minced cilantro
  • Lots of fresh garlic, minced (I used about a whole head; if you're lazy you can probably just crush the cloves instead of mincing them)
  • 1 tsp salt
  • Chili powder or fajita seasoning to taste (I use Penzeys Chili 3000)
 DIRECTIONS
  1. Combine all ingredients except for the chili powder in a galloc zipper lock bag. Place the chicken breasts in it and let it marinade at least 4 hours or overnight, turning occasionally.
  2. When ready to cook, remove chicken breasts from marinade. Brush off the cilantro and garlic as well as you can. Sprinkle with chili powder or fajita seasoning and grill until cooked through. Serve.
MEXICAN CAULIFLOWER "RICE"
Serves about 4

INGREDIENTS
  • Half a head of fresh cauliflower, stemmed and cut into chunks
  • 1 small can of diced tomatoes with chiles such as Ro*Tel, very well drained
  • Large pinch of garlic powder
  • Salt and pepper to taste (I used about 3/4 tsp salt)
DIRECTIONS
  1. Pulse the cauliflower in a food processor until it resembles grains of rice.
  2. Combine the cauliflower with the other ingredients in a microwave-safe dish. Cover and microwave for 2 minutes on high. Stir, taste, and microwave for another minute or two if necessary. Repeat until it reaches the desired consistency.

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