Tuesday, May 31, 2016

Summer girl (tequila lime chicken)

I'm known as a few things: Momma Nora, a Ravenclaw, a techie, loud and what's most relevant to this week, a summer girl. And no, people do not know these things just through my telling them whenever I meet anyone...why do you ask?

I'm not  a summer girl as in someone who prefers hot weather to cold; but someone who would spend every day at the beach (even if it's by myself) if I could (and wouldn't get fired), who gets up in the mornings and throws open the porch door just to get that early morning breeze. I drink iced coffee all year round. I wear season-inappropriate shoes (and more often than not - flip flops) because I would much rather be barefoot but then my local bar might take issue with that, and so would my job for that matter. And I love being outside.

Especially if I'm with good friends and have something on the grill and another (cold) something in my hand. That's where this chicken comes in:

I'll be honest with you, I have no idea where I got this recipe. It looks like HowSweet's chicken from her burritos but it may also be Ina Garten's chicken from her Barefoot Contessa show, my family and I have been making it for so long that I just  do not have a clue. One thing I am sure of, though, is that it is delicious. And perfect for summer. 

A person might even call the mix of flavors a savory margarita in your mouth. A person might just do that all the time. That person may or may not be me but I'll never tell*. The oh-so traditional mix of tequila and lime juice combines perfectly with the savory flavors of the jalapeño and the garlic. Awesome.

This can be served on its own or shredded and made into tacos (Mmm tacos), or on a salad. (Not such a) surprise! It's another versatile recipe.


The marinade

Tequila Lime Chicken

1/2 cup gold tequila (I used whatever was in my liquor cabinet)
1 cup freshly squeezed lime juice (I used 6 limes)
1/2 cup freshly squeezed orange juice
1 tablespoon chili powder
1 tablespoon minced fresh jalapeño pepper, about 1 pepper, seeded
1 tablespoon minced fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 boneless chicken breasts (or 3 halved), skin on (I used skinless)

Combine the tequila, lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts (you can also put everything into a gallon sized ziploc bag) and let sit in the fridge for anywhere from 2-24 hours. Heat the grill, remove the chicken breasts from the marinade and grill them for about 6 minutes. Flip them and cook 'em til they're done (which should only take a few minutes more). Let them rest off the grill for five minutes.

Bring the rest of the marinade to a boil, in a pot on the stove, and let it simmer for 5 minutes to make a sauce.

This marinade can also be used for steak! 

Pro tip for jalapeños: After cutting the jalapeños if you feel like you're hands are on fire (possibly because the oils in them sunk into your hands because you didn't wash them right after you had finished chopping...), wash them with lime juice and salt. Make sure to get the salt in all of the bits of your hands where they feel like they've been sitting over an open flame. It surprised me but it actually worked when nothing else did. 

Tequila shot optional. 

Oh jalapeño, so terrible on my hands but you taste so good.

*It's totally me.

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