Tequlia Chicken and Grilled Veggies

By katlubecki

Tonight I made tequila chicken and grilled veggies. It came out good...really good. Now I am a great supporter of alcohol infused food. I think food and alcohol cooked together comes out great! Alcohol adds so much flavor to food especially meat. Red meat is great with red wine and chicken is great with tequila (or wine, or any type of alcohol, really). I love tequila but I don't love chicken, but if I mix the two...its a love affair. Let me give you a little background on my not so much love affair with chicken.


When I was growing up my family wasn't the richest of families. By the time I was 10 my mother had discovered Costco. Not only had she discovered Costco but she had discovered their frozen chicken section. So to make a long story short, we had, what I like to call, The Summer of Chicken. Now, chicken is good and I like it but I can't eat it for too many days in a row, in fact I can only eat chicken maybe, once a week at most. Now eating chicken once a week is saying something, since I can't even go near a can of tuna...yes, we had The Summer of Tuna after the Summer of Chicken.

Last Cinco de Mayo I had to make a ton of chicken (I had a lot of guests and not everyone went through The Summer of Chicken like I did) for a Cinco de Mayo party I was throwing. I didn't want to serve plain ol' chicken so I threw together this recipe. There are several variations of this recipe so you can't go wrong (you can never go wrong with tequila).


Tequila Chicken
As many chicken breasts, thighs, or whatever part of the chicken you like. I use chicken breast or tenders.
2 tablespoons of Grapeseed Oil (or as Rachel Ray says, eyeball it depending on how much chicken you have to cook)
Tequila -the more the merrier
1 teaspoon of chili powder (eyeball it if you like a spicier flavor)
1 LARGE garlic clove (again the more the merrier)
1 tablespoon of honey
2 limes - the juice of two limes
Salt and pepper to taste


Mix all of the above together in a bowl. Cover and let sit in the fridge for a couple of hours. I usually make mine in the morning and let sit in the fridge for the day. Grill on the BBQ and cook until there is no pink in the chicken.

Grilled Veggies
Red bell peppers
Zucchini
Grape Tomatoes

Slice the red bell peppers in half, remove the seeds. Slice the zucchini in length wise, you should get four slices per zucchini. Leave the tomatoes as is. Put veggies in a large mixing bowl and add grapeseed or olive oil (eyeball it - about 1 tablespoon) and sprinkle with sea salt and pepper. Cook on the grill for 20 minutes.


This meal is really great if you are on a diet because its low carb and low fat, and you get your daily 5 serving of veggies. Serve the above meal with wine. I consider wine as part of my 5 daily servings of veggies and fruit a day. Wine is made of grapes, grapes are fruit so therefore wine is a fruit, so if you have two glasses of wine and three servings of the grilled veggies you just had your five serving of veggies and fruit...so drink up! I drink white wine but if you are really watching your weight drink red.

This meal is great for summer so I hope you enjoy it as much as I do.


Life is short...so have another drink!

Ingredients

• Chicken breast or tenders.
• 2 tablespoons of Grapeseed Oil
• Tequila
• 1 teaspoon of chili powder
• 1 LARGE garlic clove
• 1 tablespoon of honey
• 2 limes - the juice of two limes
• Salt and pepper to taste
• Grilled Veggies
• Red bell peppers
• Zucchini
• Grape Tomatoes

Details

Servings 2
Adapted from allfoodconsidered.blogspot.com

Preparation

Step 1

Mix all of the ingredients together in a bowl and place the chicken in the bowl. Cover and let sit in the fridge for a couple of hours. I usually make mine in the morning and let sit in the fridge for the day. Grill on the BBQ and cook until there is no pink in the chicken.

Slice the red bell peppers in half, remove the seeds. Slice the zucchini in length wise, you should get four slices per zucchini. Leave the tomatoes as is. Put veggies in a large mixing bowl and add grapeseed or olive oil (eyeball it - about 1 tablespoon) and sprinkle with sea salt and pepper. Cook on the grill for 20 minutes.