Spicy Tequila Lime Chicken
I had a giant bottle of Jose Cuervo in Kansas City. Half the bottle had been drunk during an exciting, summer night and since that hangover, I’ve had no desire to touch the stuff. Somehow the bottle followed me to Colorado and has sat untouched in a dark cabinet for two years. I rearranged the kitchen last week and my eye fell on the bottle of tequila and some limes and an idea was born.
If you google a recipe for Tequila Lime Chicken 90% of them have you marinating the chicken in a tequila, lime and jalapeno blend and then grilling the chicken. And that’s all the contact that the chicken has with the Tequila and Lime. Really you’re getting chicken with a hint of lime and a tequila afterthought. Not very flavorful at all.
Then we cross the whole bridge of marinating meat. A marinade only penetrates the outer cells. This gives you very little flavor and does nothing to make the rest of the chicken more tender. This simply wouldn’t do so I created my own recipe and man oh man did it turn out good!
I used chicken breasts but threw them in a quick, 15-minute brine which tenderizes the chicken on a much deeper level than a marinade and then I braised them with onions, jalapenos and LOT of tequila. This is a moist cooking method, perfect for tougher cuts of meat like the chicken breast.
A huge bonus is once the chicken has cooked you can make a sauce out of the delicious tequila-onion mixture, finish it with lime juice and a little cheese and thank whoever had the brilliant idea to ferment an agave plant. P.S you can also skip the jalapeno and red pepper if spicy ain’t your thing.