This is another meal idea from Annies Eats. Tequila Lime Grilled Chicken with Beans. It was easy and yummy.
Tequila Lime Grilled Chicken over Black Beans
For the chicken:
1/4 cup tequila
1/2 cup freshly squeezed lime juice (2 limes)
1/4 cup freshly squeeze orange juice (half an orange)
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts (I did 4 chicken breasts and there was still plenty of marinade to cover)
For the beans:
1 tbsp. olive oil
1/4 cup onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 cup chicken or vegetable broth
Cumin, fajita seasoning and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2-3/4 cup frozen corn (I used from a can since I was out of frozen)
Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag. Mix well; add the chicken breasts to the container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat a grill to medium-high heat. Oil the grates to prevent the meat from sticking. Once the grill is heated, cook the chicken until nicely browned and cooked through, about 15-20 minutes. (Alternatively, you can sear the chicken in a grill pan and then bake in a 350 degree F oven for about 10 minutes or until cooked through. This is my preferred method for cooking chicken when I don’t feel like firing up the grill, or the weather is bad.) Allow the chicken to rest for 5 minutes before serving.
While the chicken is cooking, prepare the beans. Heat the olive oil in a saucepan over medium-high heat. Add the onions and saute until translucent, about 5-7 minutes. Add the garlic and jalapeno to the pan and saute for 1 minute more. Add the black beans to the pan and cook for a few minutes until warmed through. Pour in the chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow the mixture to simmer until most of the liquid has reduced. Stir in the hot sauce and frozen corn, and cook 2-3 minutes more. Divide the bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.
Source: chicken adapted from Ina Garten via Food Network
I don’t do the grilling in my family, but this one turned out a little dry due to the internal temp not registering to 180 degrees. The chicken never got up to 180, but it was clear that it was done. Wonder if we need a new meat thermometer? Anybody have a recommendation? Maybe that would be a good Father’s Day gift…. I still really liked the taste of the chicken and will try it again.
While at the grocery store today I found a package of mini yellow, orange and red sweet pepppers. I figured I would try them along with this meal as my sister had prepared them for us when we visited her in February. Seriously so easy and so good.
No exact measurements:
After washing the peppers drizzle them with some Olive Oil, Coarse Kosher Salt, Pepper (I like Jane’s krazy mixed up seasonings- Original Mixed Up Pepper) and Balsamic Vinegar. Place in a grill basket and grill till the skin is wrinkley and even a little (or a lot) blackened if you like . So yummy! Zane cleared his plate which included 4 of these babies since he asked for seconds!