Tequila Lime Chicken

Tonight's dinner was delicious, and will definitely be added to the regular rotation.  (I got the recipe from Pioneer Woman's website.)  The chicken needs to marinate all day, so plan on preparing this marinade in the morning or even the night before.  The longer the better, and the juicier your chicken will be.

So, for the marinade, you will need to throw the following ingredients into your food processor on "pulse" mode...

• the juice of three limes
• four or five teaspoons of minced garlic (the kind from the jar is just fine!)
• one jalapeno, sliced
• one teaspoon salt
• 1/2 cup tequila
• handful of cilantro

After these ingredients are nice and combined, turn your processor on regular mode and drizzle in about five or so tablespoons of extra virgin olive oil.

Once you've got your marinade complete, flatten your chicken breasts (this recipe makes enough marinade for about 4 large chicken breasts).  I like to place the breast under a piece of plastic wrap and give it a few good whacks with my french rolling pin. Again, you'll want to let this marinate all day (or overnight).

When you're ready to go, grill your chicken.  Since you flattened it, it won't take long at all!  So, stand by and don't let it burn.

Meanwhile, heat your oven to "broil" and grate about a half cup or so of Monterrey Jack cheese.  When your chicken is just done, take it off the grill, top it with cheese and stick it in the oven for a few minutes.  (It took mine about 4 minutes.)  Again, stand by, and don't let it burn.

Now, top your chicken and cheese with some homemade salsa or pico de gallo.

Serve with Spanish rice and black beans for a tasty meal!