The Honey Blonde
When a drink after work isn’t enough, make this Margarita Chicken!
- ¼ lime juice
- 2 tbsp orange juice
- 2 tbsp tequila
- 1 zest of lime
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp pepper
- 1 lb chicken breast (about 2)
- In shallow dish, whisk together lime juice, orange juice, tequila, lime zest, sea salt, garlic powder, cumin, and pepper. Place chicken in the disk and cover with the marinade. Cover and refrigerate for at least 4 hours.
- Remove chicken from the fridge about 30 minutes before cooking to bring the chicken up to room temperature. Meanwhile, place a pan over medium high heat (or heat up the grill). Drizzle in 1 tsp in the pan and add the chicken. Sear on both sides for 3 minutes each, then reduce temperature to medium and cover. Cook until chicken reaches an internal temperature of 165.
View the recipe instructions at The Honey Blonde