Wednesday, September 2, 2009

Tequila Lime Grilled Chicken with Black Bean Corn Salsa

When we returned from DC, I was inspired to cook with more vegetables and beans because H + L eat so many great vegetarian dishes (they aren't vegetarian, just eat that way a lot of the time). I decided that on the first night back, I would make a grilled chicken dish that I've been wanting to try for a while and I would add a warm black bean & corn salsa similar to one we made in DC. I loved the entire dish, but my husband was more of a fan of the chicken by itself. We will definitely make the chicken again. It tasted similar to the margarita grilled chicken at Chili's. I used really good tequila (Patron Silver) but that is obviously overkill for this dish. It was very yummy, though.
I followed the recipe pretty closely, but I've listed my changes below.

Tequila & Lime Grilled Chicken (from Good Things Catered)

2 lbs chicken tenders (I used about a pound of boneless chicken breast, cut into strips)
1/4 cup tequila (I used Patron, yummy!)
1/3 cup lime juice
1/4 cup olive oil
1/2 cup cilantro (I used flat leaf parsley, we hate cilantro)
3 cloves garlic
1/2 jalapeno
1/4 cup onion
1/2 tsp. pepper
1/4 tsp. each salt, coriander (I omitted) and cumin
Combine all but chicken in food processor (I used the magic bullet). Blend for 2 minutes. In Gallon bag, add chicken & marinade. Refridgerate for 30 minutes (no longer or the chicken will cook from the citrus). Grill on medium/medium low for 15 minutes. Let rest 5 minutes before eating.

Warm Black Bean & Corn Salsa (my recipe)
1 cup black beans, rinsed well
1 cup corn kernels (thawed if using frozen)
1 hot house tomato, chopped
1/2 jalapeno, diced
1 Tbs lime juice
Combine all ingredients in a small saucepan. Heat & stir until hot and well incorporated.

1 comment:

  1. black beans are an obsession of mine. this dish sounds great! we just got a grill so i'll have to try this before it gets too cold out!