Tuesday, June 12, 2007

Tequila-Lime Chicken

Tequila-lime chicken
Originally uploaded by snarkmeister
Tequila-lime chicken topped with salsa fresca, and accompanied by fresh chili-lime corn (cut from the cob) and a tossed green salad with avocado vinaigrette. I used my brand-new George Foreman grill, and I have to say, I was pretty disappointed. The chicken was cooked perfectly, but there were NO grill marks. What the heck?

Tequila-Lime Chicken with Salsa Fresca
2 boneless, skinless chicken breasts
1/2 c freshly squeezed lime juice, or limeade (I used a combination of both)
1 shot tequila
1 c chopped tomatoes
1/4 c diced onion
1/2 to 1 diced jalepeno (depending on how spicy you like it)
1/4 c cilantro, chopped
salt & pepper

Put the lime juice and tequila in a resealable bag. Season well with salt & pepper. Add the two chicken breasts and marinate for a couple of hours in the fridge (the longer, the better). Throw all the other ingredients together in a bowl, and season to taste with salt & pepper. Let it sit in the fridge while your chicken breasts marinate, so the flavors can blend.

Preheat your grill of choice to super-screaming-hot. Remove the breasts from marinade & discard the marinade. Grill just until the chicken is no longer pink in the center (time will depend on your grill - my new GF grill took about 10 minutes to grill three breasts; I had one plain one for Rugrat).

Fresh Chili-Lime Corn
2-3 ears of fresh sweet corn (depending on how big they are)
2 Tbsp butter
Juice of one lime
1/4-1/2 tsp chili powder

With a sharp knife, cut the kernels from the corn cob, and use the back of the knife to rub the milky juice from the cob (you'll see, there's a little bit of the kernels that gets left behind, and you can get some sweet yummy juice by scraping them). Melt the butter in a saucepan over medium heat and throw all the corn in. Heat the corn through, maybe a couple of minutes. Just before serving, sprinkle with the chili powder and pour the lime juice over the corn. Just stir it up and enjoy! Best corn EVER.

No comments: