Chicken marinated in tequila and lime juice makes a great foundation for tacos.
Serves: Makes 6 to 8 servings
- 2 cloves garlic, minced
- 1 lime, zested and juiced
- ¼ cup silver tequila
- ¼ cup extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 4 large boneless skinless chicken breasts, pounded to ½ inch thick
- Garnish: charred lime halves
- In a large bowl, stir together garlic, lime zest and juice, tequila, oil, cumin, salt, paprika, chili powder, and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 1 hour or overnight.
- Heat a 12-inch cast-iron skillet over medium-high heat. Remove chicken breasts from marinade, discarding marinade. Add chicken to skillet, and cook, turning once, until a meat thermometer inserted in thickest portion registers 165°, 10 to 12 minutes per side. Slice, and serve. Garnish with lime halves, if desired.