Today’s recipe is all about recreating a favorite.
Tequila Lime Chicken is Hub’s favorite item to order when we go to our favorite local restaurant. This dish is similar to one of the same name found at a popular chain restaurant, but with some differences, namely the rice and the fiesta sauce.
Since last weekend was Father’s Day, I set out to recreate Hub’s favorite...the only thing is, I’ve never actually ordered this one myself. So I was left with the scant menu description and bombarding Hubs with question after question in an attempt to recreate this as closely as possible.
The result was stellar. Hubs devoured his serving, giving this a two thumbs up. Since it’s been awhile since he ordered it at the restaurant, he couldn’t say for sure how close it was to the original, but this version was so good he didn’t care!
Check out these other Sunday Funday recipes that are hot off the grill:
- Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
- Grilled Eggplant with Garlic and Parmesan from Karen's Kitchen Stories
- Spicy Grilled Leg of Lamb from Food Lust People Love
- Stuffed Pizza Burgers from A Day in the Life on the Farm
- Tandoori Gobi - Cauliflower Made On Gas Stove from Sneha’s Recipe
- Tandoori Masala - Spice Mixture from Mayuri's Jikoni
- Tequila Lime Chicken from Amy's Cooking Adventures
- Vietnamese Lemongrass Pork Kebabs from Palatable Pastime
Tequila Lime Chicken over Fiesta Rice
Tequila Lime Chicken Marinade
Adapted from Once Upon a Chef
3 tablespoon olive oil
3 tablespoons tequila
Zest and juice from 1 lime
3 cloves garlic, minced
2 teaspoons honey
1 teaspoon salt
¾ teaspoon ancho chili powder
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon black pepper
2 pounds boneless skinless chicken, cut in 8 thin cutlets
Adapted from Little Space Jar
2 tablespoons butter, divided
1 small onion, diced (about ¼ cup)
1 small jalapeno, deseeded and diced
1 clove garlic, minced
2 tablespoons flour
1 cup chicken broth
1/4 cup heavy cream
1 tablespoon tequila
1 tablespoon lime juice
Pinch of cumin
Pinch of paprika
Salt, to taste
¾ cup shredded monterey jack cheese
4 cups cooked white rice, hot
1 ¼ cup shredded monterey jack cheese
Whisk together the marinade ingredients. Pour into a zipper bag and add the chicken. Refrigerate for 8 hours or overnight to marinate.
To cook, preheat the grill. Remove chicken from marinade. Cook on the lower rack of the grill for a couple minutes each side to sear. Then, move to an upper rack to finish cooking over indirect heat to an internal temperature of 165 degrees F.
While the chicken is cooking, cook rice and make the fiesta sauce. Melt 1 tablespoon of the butter over medium heat. Add the onion, jalapeno, and garlic. Cook for 5 minutes or until tender.
Stir in the remaining butter and the flour. Cook for 1 minute.
Slowly whisk in the chicken broth, followed by the cream, tequila, and lime juice. Add seasonings. Lower heat and stir in the cheese, whisking until smooth. Set aside.
Pour the rice onto the bottom of a 9x13 broiler safe baking dish, making small divots for each chicken breast.
Place the cooked chicken breast over the rice. Pour fiesta sauce over the chicken and rice. Sprinkle the remaining cheese over everything.
Place the baking dish under the broiler until the cheese is melted and beginning to brown. Serve immediately.