Tuesday, June 29, 2010
It's just The Ballplayer and I for dinner tonight. Well, and his best buddy M.B. To be honest, my son would be happy with anything stuffed into a taco shell. I half wonder why I am going to bother with dinner. My taste isn't as easy to satisfy. So I pulled out a pound of chicken breast tenders this morning out of the freezer. The marinade takes minutes to make and these little chicken pieces will marinade in an hour tops. If I was using whole breasts I would recommend at least four hours if not over night.
This dinner almost was titled Lime Cilantro Chicken. I had a fight with the liquor cabinet (which remains locked since our house is always full of kids) and I could not get it open. I even had to call the Fire Department...well just my husband! I needed to know the trick! There had to be a trick. Eventually the cabinet released the tequila hostage and dinner was made. It was a close call!
Tequila lime chicken tacos
3 whole Limes, Juiced
3 cloves Garlic, Peeled
1 jalapeno sliced (I'm only using half since its two little boys)
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila
Combine lime juice, garlic cloves, sliced jalepeno salt, cilantro, and tequila in a food processor or blender. Pulse until combined.
Toss chicken in a bowl (or bag) and dump marinade over. Let marinade an hour to overnight. These are tiny strips so an hour is enough. If I was doing whole breasts, I would do four to eight hours. A whole chicken would be done the night before.
Grill and slice into thin slices.
Serve with Jack cheese and salsa
at 8:00 AM