Tequila and Lime Chicken

Grilled Tequila Lime Chicken



3/4 cup of Tequila (make one that you would be willing to drink too, little "airplane" bottles are great for this dish)

5 limes

1/4 cup of diced onion

2 tablespoons of chopped cilantro

a splash of orange juice

a splash of Tapatio

1 package of boneless, skinless chicken thighs



In a large non-reactive bowl mix tequila, onion, cilantro, orange juice, and Tapatio. Zest two of the limes and add zest to tequila marinade. Juice all five of the limes and add the juice to tequila marinade. Place chicken in the marinade, cover and refrigerate for at least 4 hours. Heat the grill on high and when the temperature hits 350 degrees F, place chicken on grill, reserving the marinade, and cover. Cook for five minutes on one side, flip and continue cooking till done. While chicken is cook pour reserved marinade into a small pot and reduce till liquid slightly thickens. Remove chicken from grill and pour reduced marinade over the chicken, keeping the solids in the pot. Garnish with diced onion and cilantro, serve with lime wedge.



Katrina's Tequila Lime Chicken

Mexican Grilled Chicken with Black Bean Salad

Like I said in the wine post, it was girls night so we decided to go south of the border for our flavors and attempt a recipe that my husband makes much better than I do. I will have to update this post after he makes it one night so I can figure out what he does differently with the marinade, but for now here is my version.

Mexican Grilled Chicken

4 boneless skinless chicken breasts

2 bottle of Mexican Beer (I recommend Pacifico)

1 lime

1/4 cup of coarsely chopped onion

1/4 cup of Tapatio

In a large bowl combine beer, hot sauce, and onion. Cut lime in half and squeeze the juice from both halves into beer mixture and add the lime halves to the mix. Taste and if flavors are all present add chicken. Cover bowl and marinade overnight. Heat grill on high and cook chicken for around 10 minutes on each side. Serve with black bean salad.

Black Bean Salad

1 can of black beans, rinsed and drained

1 cup of frozen or fresh corn

1/2 cup of diced red onion

2 serrano peppers, sliced thin

1 red bell pepper, diced

the juice from 2 limes

In a large bowl combine all ingredients. Cover and refrigerate, serve when cool.

Thai Red Snapper

This is a super easy recipe, it came out great and had tons of flavor. If you do not have any Nuoc Nam use some soy instead. We had this for dinner last night and really enjoyed it.

Thai Snapper

3 tablespoons of lime juice
1 tablespoon of Asian Fish Sauce Nuoc Nam
1 tablespoon of olive oil
½ teaspoon of sugar
½ teaspoon of minced garlic
4 red snapper fillets (6oz. each)
1 carrot, but into 2 ¼ inch long thin strips
1 large green onion, thinly sliced
¼ cup of fresh cilantro leaves


Mix lime juice, fish sauce, sugar, ginger, and garlic. Make a packet with tin foil large enough to hold one snapper fillet. Place snapper skin side down in packet and top with carrot, green onion, and cilantro. Pour lime juice mix over fish and vegetables. Grill over medium heat for 8 minutes.

This recipe is adapted from some grilling book that I checked out of the library.

Green Bean Salad with Feta

I have started checking out cookbooks from the library to get some inspiration and int he South Beach Diet Cookbook I found a recipe that sounded too good to pass by. It is From the menu of Pacific Time by Chef Johnathan Eismann, Chinese Long Bean Salad with Feta. Here is my version:

For the Salad:

1 pound of green beans, end trimmed and cut into 1/2" pieces

1 cup of crumbled feta

1 cup of mung bean sprouts

1/3 cup of chopped scallions

1 medium cucumber, peeled and cut into 1/4" cubes

1 red bell pepper julienned

Blanch green beans in boiling water for about 4 minutes, In a large bowl combine beans, sprouts, scallions, cucumber, and bell pepper.

For the Dressing:

2 tablespoons of strong brewed black tea

2 tablespoons of lime juice

1 tablespoon of lemon zest

2 tablespoons of finely chopped chives

1/4 cup of rice wine vinegar

1 teaspoon of sesame oil

Combine all ingredients in a small bowl. Whisk to agitate and combine flavors, pour over salad and refrigerate for at least 1 hour. Add feta before serving.