Tequila Lime Chicken with Grilled Veggies
So this is a dish that my in-laws have made a few times this summer and it just seemed so simple and delicious that I decided to make it one Wednesday night. Well of course after I put the chicken in the marinade the downpour came on and we decided not to grill. The next night we had a scheduled dinner out, so I knew right away it wasn't happeneing on Thursday. Next on this list, Friday! Perfect. I had grabbed 4 chciekn breasts to marinate anyways thinking it would be nice to have leftovers, and then it turned out we had friends coming over for dinner Friday and voila - dinner.
I decided for the first occasion to make them into tacos - more of a fun, little dinner party food. We erved the tacos up with grilled zuchini & squash from my imperfect produce box plus lots of yummy chips nad dip. The only problem, I never took any photos!!!
I was determined to snap a good pic for you, so come Sunday, guess what was on the menu? THis time though we chose to skip the taco shells and pair it down to a slightly lighter meal, including tons of fresh veggies.
What I Used:
- 4 chicken breasts (the second go-round I used cutlets to shorten the grilling time. This marinade would be fine for 2-6 chicken breasts depending on how many people you are serving, otherwise increase or decrease the ingredients)
- 1-2 oranges worth of fresh juice (1 cup)
- 1-2 limes worth of fresh juice (1/2 cup
- 1/4 cup of tequila
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp chili powder
- 2 ears of corn, shucked and grilled
- 2 bell peppers, sliced & drizzled with olive oil and a pinch of salt, grilled
- 10-12 Brussel sprouts, sliced & drizzled with olive oil and a pinch of salt, placed in a foil packet for the grill
- For the marinade, simply mix the orange juice, lime juice, tequila, chili powder, salt & pepper in a large bowl and add the chicken. Cover and place in the fridge until you're ready to grill. The first time they were marinating for about 2 days, the second time about 5 hours. I would say give them at least a couple of hours to absorb the flavor.
- When you're ready to cook them, grill on high heat on each side until fully cooked in the center. Slice and serve with more lime or a cilantro garnish! We also had sour cream & guac on the side with ours, yum.
- For the veggies, the corn can be grilled straight on the BBQ without any oil or seasoning until you find it has nice grill marks, occasionally flipping.
- The bell peppers should be lightly tossed in oil, and salt/pepper per your taste preference and grilled until tender and golden.
- The Brussels can be sliced and tossed in oil, salt/pepper and placed on a piece of foil. Then seal the foil into a packet and place on the grill for about 15 minutes, maybe more depending on how thick the slices are.
You could also cook all of this inside:
- Chicken: In a pan over high heat with oil or baked in the oven at 425 for about 20-20 minutes
- Brussels: In the same foil packet in the oven at 425 for about 20 minutes
- Bell Peppers: In a pan over high heat with oil, about 10 minutes occasionally flipping/tossing
- Corn: Boiled in water