Here’s what you need…
Tequila-less Lime Chicken Marinade:
4 chicken breasts
A bunch of cilantro
5 Tbsp EVOO
You’ll want to let your chicken soak in the marinade for at least 24 hours, so make sure you mix it up ahead of time! Just put all the ingredients in your food processor and give it a whirl! I put my chicken in a gallon sized zip-lock bag and pour the marinade in and stick it in the fridge till I’m ready for it.
When you’re ready to grill up the chicken, here’s the rest of the cast…
AND my favorite fixin’s! (I know I cheat, but I LOVE Trader Joes!)
Tequila-less Lime Chicken Ree Drummond
with Avacado Pico de Gallo
Small bunch of cilantro
2 Roma tomatoes
4 marinated chicken breasts
1 cup shredded Monterey Jack Cheese
Refried black beans
First you’ll wanna whip up your pico. Grab a small bowl and chop up your tomatoes, jalepenos, cilantro & avocado. Squeeze the juice of one lime over it and season with S&P. Then set it aside and heat up your rice & beans. If you wanna go all the way, HERE’s Ree’s recipe for homemade Mexican rice.
Next you’ll throw your chicken on a foil-lined grill over medium-high for about 8 minutes on each side or until the juices run clear. Then put some cheese on top each breast and stick it under the broiler for a minute.
To serve it up, put a generous spoonful of the pico on the chicken (and beans too… trust me!) and a hearty helping of rice!
Happy restaurant meal at home ya’ll!