Back at the chicken, you want to marinate yours in a lovely, piquant bath of lime juice, olive oil, chili power, garlic and just a little bit of tequila. Yum. Once it has soaked in this marinade for a good long time, all that’s left to do is grill it up until it is lovely and tender.
Now mix up a little sour cream with milk (this makes it drizzleable!) to decorate your lovely chicken. I like to serve mine on a bed of rice that I’ve tossed with a little olive oil and lime juice, and I give the chicken both a scattering of lime zest and a nice squeeze of lime juice for good measure.
Easy and delicious! Let’s keep Cinco de Mayo going just a little bit longer.
Serves: 4 servings
- 4 boneless chicken breast halves, pounded to ½ inch thickness
- 2 limes, zested and juiced (save the limes to toss in the marinade as well
- ¼ cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon tequila
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 clove garlic, minced
- ¼ cup sour cream thinned with a teaspoon or two of milk
- Lime wedges for garnish
- Combine all ingredients except for the chicken, the lime zest and the sour cream/milk in a large ziplock bag. Zip it shut and turn the bag over a few times until everything is well combined.
- Add the chicken to the bag and marinate at least 12 hours (or even better, overnight!), turning the back now and then.
- When you are ready to cook, heat the grill to medium high. Grill for about 4 minutes per side.
- Mix the sour cream and the milk until it is pourable. Drizzle over the chicken. Scatter lime zest on top and serve with lime wedges on the side.