the week of cinco de mayo.  where americans celebrate a mexican victory (that mexico doesn’t really even celebrate), in true american fashion, by overindulging in food & using it as an excuse to drink.

but you didn’t think we’d leave you tequila-less, did you?

of course not.  what kind of hosts would be?

although this time, all the flavors of a margarita are in the food.  which is how i prefer it, since margaritas & i don’t get along so well anymore.  college, i miss you.

light & citrusy, this chicken is the star of a quick & easy warm weather meal.  just add black beans & rice, or black beans & rice & dinner is served.

if there’s four of you eating, go ahead & up the recipe by 1/2, we’ll show you what to do with the leftovers tomorrow.

TEQUILA LIME CHICKEN

serves 4

3 limes, juiced
5 cloves garlic, peeled
1 jalapeno, roughly chopped
kosher salt, to taste
1/2 cup fresh cilantro
1/2 cup tequila
5 tablespoons olive oil
4 boneless, skinless chicken breasts, pounded lightly to flatten a bit
1 cup monterrey jack cheese, freshly grated
pico de gallo, sour cream, avocado slices, flour tortillas, optional, for serving

combine lime juice, garlic, jalapeno, salt, cilantro & tequila in the bowl of a food processor, or blender.  pulse until combined.  with the motor running, drizzle in the olive oil & continue to mix until thoroughly incorporated.  check to see if it needs more salt.  pour into a large plastic bag, add the chicken & marinate for several hours, or overnight.

when ready to cook, preheat the grill to medium.  add chicken & cook until done, flipping halfway.  transfer to a serving platter, top with shredded cheese & let the heat do its work to melt it.  serve with garnishments as desired.

from the pioneer woman…although the link no longer exists?