Part 2 of the Taco party.  In honor of Cinco de Mayo, I’m hungrily working my way through the taco food groups.  Today we are going to cook chicken.  Yesterday I shared my recipe for shrimp tacos.  See my earlier post to get the recipe for Old St Augustine Datil Jerk Blackened Shrimp Tacos with Mango Salsa.

The tequila marinated chicken in this recipe is one I have used for years.  It always comes out tender and moist.  You can serve the chicken as a main course with rice or potatoes and grilled fresh vegetables.  Use it on top of a salad.  And it makes a wonderful appetizer, cut into small chunks and served on a toothpick speared along with a piece of pineapple, mango, or cheese.

This recipe calls for Old St Augustine Datil Zest Seasoning Blend.  My special blend of custom ingredients, including datil peppers, fresh Florida lemon, orange and lime, is amazing on chicken or fish.

TEQUILA LIME MARINATED CHICKEN TACOS

Prep Time: 5 minutes to mix marinade.  1 hour or up to 24 hours to marinate chicken

Cook Time: 25-30 minutes depending on method of cooking

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Prep Time 1 hr

Cook Time 30 mins

Cuisine Chicken & Poultry, Mexican

Servings 4

Ingredients

  

• 4 large boneless chicken breast halves, skinned
• 1 Tablespoon Old St Augustine Datil Zest Seasoning Blend  (1 Tablespoon of chili powder, 1 teaspoon lemon pepper and 1 teaspoon of salt mixed together can be used instead – or any seasoning blend you prefer.)
• 1/2 cup good quality tequila
• 1/2 cup lime juice
• 1/2 cup orange juice
• 4 cloves garlic, minced
• 1 jalapeño, seeded and diced (may substitute 5-6  jalapeño slices from a jar) – or leave out entirely if you do not want the heat

Instructions

 

• Place chicken breast in baking dish and sprinkle both sides with the Old St Augustine Datil Zest Seasoning Blend.
• Rub seasoning into the chicken and let rest for a few minutes.
• In a measuring cup or small bowl, mix together the tequila, lime juice and orange juice.
• Pour gently over the chicken so that you do not disturb the seasonings.
• Sprinkle the chicken with the garlic and jalapeño if desired.
• Cover and refrigerate for at least 1 hour or for up to 24 hours, turning chicken several times or basting with juices to marinate through the meat.
• Drain the chicken and discard the marinade.  Never reuse any marinade used with poultry to prevent the possibility of food poisoning.
• Cook chicken by placing on a hot bar-b-q grill, indoor grill, or grill pan over medium heat until juices run clear and chicken has reached an internal temperature of 165 degrees F.  (Meat thermometers are inexpensive and are a much better gauge of doneness than cutting the meat open to see if it is still pink inside.)  This can also be baked for 30-35 minutes at 375 degrees F or until cooked through.
• Remove meat from grill, cover it with a tent of foil,and let rest for 10 minutes to allow the chicken to reabsorb all the juices.
• Cut into thin strips for tacos.
• Serve in warmed corn or flour tortillas with lettuce, chopped tomatoes, cheddar or Jack cheese, black olives, jalapeños, sour cream, guacamole and salsa.  ( My Old St Augustine Gourmet Snake Bite Salsa is the perfect topping here, just saying!)

Notes

**Tequila lime marinated chicken is wonderful on top of a large green salad, can be eaten as a single serving of meat along with vegetables to complete the meal, or to use in other dishes requiring cooked chicken.

Good friends and wonderful, nutritious food go hand in hand.  Whether you are planning  a taco bar party with several options, or just feeding your family a weeknight meal, make sure you always serve it with plenty of love.