Next year I will finally have a kitchen in my dorm. Since I got my room assignment, I’ve been collecting recipes so my roommate and I can cook our own dinners and not just go out for dinner every night (which I am so sick of!). I’m a big fan of chicken with lemon, but listen to this twist: tequila lime chicken. Sound good? Not only is it delicious, it’s also super easy!
Unfortunately, this recipe requires a grill (which most of us don’t have readily available in our dorms) so either you can make it this summer at home or you can follow my “alternate ending” version of the recipe to bake the chicken in the oven!
This recipe is easy because it uses a marinade, meaning you can prepare it the day before. Because this chicken needs to sit over night, this is not a quick, spur-of-the-moment kind of recipe. But it is so worth it! This recipe serves 6 so it’s perfect for a dinner party with your friends.
Tequila Lime Chicken
What you’ll need:
- 1/2 cup of gold tequila
- 1 cup of freshly squeezed lime juice (5-6 limes)
- 1/2 cup of freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced, fresh jalapeno (1 pepper without seeds)
- 1 tablespoon minced, fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 whole (6 split) chicken breasts
How to make it:
1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
2. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Alternative Step 2:
2. Brush a baking sheet with olive oil (to prevent sticking.) Place the chicken breasts on the baking sheet, skin side up. Bake the breasts for 35 to 40 minutes, until just cooked through.
Note: This can be served hot or at room temperature! I’ve had this chicken room temperature over a salad and it was absolutely delicious!
Ashley is a freshman at George Washington University majoring in International Affairs with a minor in English. She has a slight obsession with astrology and Bon Iver. Follow her on twitter @ashleybrooks25