I saw this recipe over on Tasty Kitchen and immediately put it on our menu. It was really good – super juicy and packed full of flavor. The chicken had a little kick, but I wouldn’t say it was super spicy. You can adjust the heat by using less jalapeño or not using the seeds in the pepper. I served the chicken with the rice from my Polo Loco dish and garnished it with some fresh cilantro I was growing. {I say “was growing” because Jack sat in it and killed it.} This would even be good as fajitas. We both really enjoyed the chicken, and I would definitely make it again.



Spicy Margarita Chicken

adapted from Eats, Sweets & Treats

(Printable Recipe)

1/2 cup tequila

3 Tbsp triple sec

1/2 cup fresh lime juice (about 4 limes)

1 tsp chili powder

1 Tbsp minced garlic

1/4 tsp cumin

1 jalapeño

6 boneless chicken breasts

Puree all ingredients except chicken in food processor. Put chicken in gallon ziplock bag, pour marinade over chicken. Marinate in refrigerator for 2-3 hours. Grill approximately 12-15 minutes, or until juices run clear.