Since Cinco de Mayo is coming up, I thought I would share a recipe for something a little Mexican. What’s more Mexican than tequila? Not much. Maybe flan but I didn’t make flan because I find it disgusting, and just thinking about it now gives me horrible Spanish class flashbacks – and I’m cracking up thinking about making fun of flan with my friends in high school. And, I’m sure if I was home now we would be going to our favorite Mexican restaurant this Sunday and we would eat loads of CCQ (chili con queso) with fresh salty tortilla chips and drink our favorite margaritas – strawberry mixed with either raspberry or lime.
But, I’m not at home [sad face]. I’m in France, and we don’t have the greatest Mexican food available to us here. So I’ll make tequila lime chicken and top it with some of my very favorite corn salsa. Maybe I’ll even make blood orange margaritas because that is something we do have available to us here, and we’ll make the most of our little Cinco de Mayo celebration.
Tequila Lime Chicken topped with Corn Salsa
- 4 boneless, skinless chicken breasts
- 1/4 cup tequila
- 1/2 cup lime juice
- 1 tablespoon cooking oil
- 2 tablespoons honey
- 2 cloves garlic, smashed and roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 recipe corn salsa
- Whisk together the marinade in a small bowl.
- Pour over raw chicken and allow to marinate for at least 1 hour.
- In a large skillet over medium-high heat, saute the chicken breasts for about 5-6 minutes per side - or until juices are clear and chicken is thoroughly cooked.
- Top each chicken breast with a serving of corn salsa before serving.