Introduction: Spicy & Sweet: Chili, Tequila and Lime Chicken

Picture of Spicy & Sweet: Chili, Tequila and Lime Chicken

Greets all.
Today I will tell you how to make one of my favorite Main courses. It is an ever so delectable, slightly sweet and tangy
chicken breast marinated in chili pepper tequila and lime juice.

Let's get started.
For this recipe you will need:

A bottle of your favorite tequila
2 large dried chili peppers
2 limes
2 boneless, skinless chicken breasts
1 tablespoon of butter

A baking pan

Aluminum foil

A Muslin bag or cheese cloth
A Steeping jar (a mason jar with good lid will work)

A large ziploc bag

A measuring cup

And an herb grinder (I used an electric coffee grinder)

Step 1:

First, we need to make the Chili Pepper Tequila.

Take the two dried peppers and break them up.
Place them in the coffee/herb grinder.
Grind them until they are a fine powder seeds and all.
Dump this into the Muslin bag or cheesecloth. if using cheesecloth tie this with a bit of string so it makes a pouch.
Fill your large mason jar about 3/4ths full of Tequila. Take a shot. =P
Place the muslin bag into the liquor and put the lid on tight.
Store this in a cabinet for about a week.

on to the next step

Step 2:

Now we are ready for the chicken.
Place the chicken breasts in the ziploc bag and measure out about 3/4 of a cup of your chili pepper tequila.
Pour into the bag and then slice and squeeze the lime juice into it as well.
Let this marinade for about 5 hours.
When ready preheat your oven to 375
Place your chicken breasts in the baking pan and top each breast with 1/4th a tablespoon of butter.
Pour a bit of the marinade into the bottom of the pan and add a touch of water, about 1/8th of a cup
You can sprinkle a little chili powder or cilantro on top of the chicken if you like.
Cover the pan with a foil tent and pop in the oven for 15-20 minutes.
Open the tent and flip the chicken over, placing the remainder of the butter on top and sprinkle more seasoning if you have opted to do so.
Add more marinade if it looks dry.
Recover and bake for another 15-20 minutes until done.


I like to serve this dish with Wild rice.
Hope you all enjoy!

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