Tag Archives: tequila

Tequila Lime Chicken Soft Tacos

Tequila Lime Chicken Soft Tacos

During the work week I always try to make dinners that are fast and easy.  I like to make extra servings of a meal on the weekend and re-purpose the leftovers later on in the week.  Late Sunday afternoon I barbecued a big batch of my Tequila Lime Chicken for an early dinner.  Knowing in advance that my work week was going to be ridiculously busy, I made sure that I grilled up some extra chicken for Tequila Lime Chicken Soft Tacos.

Whenever I am out on the back patio next to my kitchen, I always make sure that my camera is close at hand.  Last year I planted some giant allium in large containers and their gorgeous purple flowers were attracting dozens of honey bees.  So, I put my camera to good use while I was waiting for my Tequila Lime Chicken to finish cooking on the grill.  I have to admit, when I took this shot, I was just a tad worried about getting too close to my subject.  Lucky for me, he did not care that I was taking his picture :).

Earlier this spring, I planted a bunch of chives in a pot and they are blooming too.  The chive blossoms are much smaller and not as brightly colored as the giant allium.  However, whenever I need fresh chives I simply walk out onto the back porch, scissors in hand and I snip whatever I want.   Planting fresh herbs in pots saves a bunch of money at the grocery store.  Plus, they always seem to taste better and fresher.

My recipe for Tequila Lime Chicken is here.  For the Tequila Lime Chicken, I marinate boneless, skinless chicken thighs in lime juice, tequila, cilantro, cumin, coriander, chili pepper, garlic and smoked paprika.  I marinate the chicken for several hours and then cook the chicken on my barbecue or indoor grill.  I like to use any leftover Tequila Lime Chicken warmed up in soft tacos with shredded carrot, lettuce, cilantro, tomato, lime and drizzled with a tangy cilantro sour cream.  Sometimes, I chop it up the grilled Tequila Lime Chicken and place it on a heap of fresh picked lettuce leaves for a healthy salad.  Enjoy!  Tessa

Ingredients:

  • 3 cups chopped Tequila Lime Chicken (warm)
  • 6 corn tortillas (warm)
  • 1 1/2 cups chopped lettuce
  • 1 cup chopped tomato
  • 1 cup thinly sliced carrots
  • 1/2 cup chopped cilantro
  • 1 lime cut into 6 wedges
  • 1/2 cup sour cream
  • 1 tsp lime juice
  • 2 tsp cilantro chopped
  • big pinch of cumin
  • drizzle with hot sauce or salsa (optional)

In a small bowl whisk together sour cream, lime juice, cilantro and cumin.  Set aside. Heat up the tequila lime chicken (I used a microwave).  Fill warm tortillas with chicken, lettuce, tomato, shredded carrots and drizzle with cilantro sour cream.  Garnish with fresh chopped cilantro and lime wedges.  Makes 6 tacos.

Tequila Lime Chicken

Tequila Lime Chicken

If you ever heard anyone shout out “Winner winner, chicken dinner!” this is what they mean.  This tequila lime chicken is simple to make, and is perfect for a busy weeknight dinner.   It’s made with succulent boneless skinless chicken thighs and marinated in a tangy, yet a tad bit spicy tequila lime marinade.  You can cook this on your outdoor BBQ or for you “inside” people, on your stove top grill.  I look at it this way… Rain, sleet or snow, the weather is always fine for BBQ!

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup tequila
  • juice of 4 limes
  • 1/2 cup chopped cilantro
  • 1 Tbls. olive oil
  • 1 1/2 tsp each of the following:  ground cumin, ground coriander & smoked paprika
  • 1/2 tsp ground chipotle chili pepper
  • 4 tsp garlic paste
  • 1 tsp seasoning salt or to taste
  • 1/4 tsp fresh cracked black pepper or to taste
  • 1 tsp sambal oeleck (optional for those with a taste for fiery food)
  • garnish with lime wedges and cilantro sprigs

Round up all your ingredients.  Find a medium sized mixing bowl for the chicken.  Clean and trim up the chicken thighs with your kitchen shears or sharp knife to remove any fat. Place all ingredients in the bowl and mix well.  Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, the longer marinade time the better.  Be sure to wash your hands and all your work surfaces after preparing the chicken.  If you don’t, you might end up using your “sick day” the next day.  Like I said, wash your hands, sick days are for times when you want to hang around the pool…

When you are ready, fire up your BBQ.  You want it to be at medium high heat and cook your chicken for about 10- 15 minutes on each side or when it reaches an internal temperature of 165 degrees.  If you don’t have a digital thermometer in your kitchen think about investing in one.  It takes all the guesswork out of when the food is done.  Be sure to toss out your marinade after placing the chicken on the grill.  Don’t even think about reusing it (see comment about sick days).  When the chicken is finished cooking, place on your favorite platter, garnish with lime wedges, cilantro sprigs and serve.  Makes about 6 servings.  Any leftovers?  Chop up, reheat and put in some corn tortillas.  Add some pico de gallo, a squeeze of fresh lime and you will have the perfect lunch for the next day.  Enjoy! – Tessa