The latest edition of Cooking Club magazine showed up last week and I picked a couple recipes to try. This recipe was selected for it's simplicity and quick prep. The original recipe calls for grilling but since I'm grill-less, I opted for broiling.
Tequila-Lime Chicken
adapted from Cooking Club of America
1/4 c fresh lime juice
1/4 c tequila
4 tbsp coarsely chopped cilantro
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breast halves
Combine lime juice and tequila.
1/4 c fresh lime juice
1/4 c tequila
4 tbsp coarsely chopped cilantro
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breast halves
Combine lime juice and tequila.
Place chicken in a baking dish; salt and pepper the breasts. Drizzle the oil over the chicken. Pour juice and tequila over chicken and sprinkle with cilantro.
Marinate at room temperature 30 minutes or refrigerate up to 8 hours, turning chicken occasionally.
Place broiler rack on lowest setting in broiler. Heat broiler. Transfer chicken to broiler rack, service side up; reserve marinade.
Broil chicken 8 minutes, brush with marinade, and broil an additional 4 minutes.
Flip chicken and repeat. Discard remaining marinade.
Transfer chicken to a platter, cover and let stand a few minutes before serving.
The marinade smelled like a wild margarita party and the chicken slowly looked like ceviche as it marinated, but the concoction worked. The breasts weren't dried out and the flavors were good. I was concerned that the lime would be like a kick to the head with intensity, but it worked well. I like that the recipe would be easily scaled up or down.
Cost:
- limes for juice: $0.23
- tequila: $2.08
- cilantro: $0.33
- chicken breasts: $2
Click for the printable
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