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Usually around March I start really craving summer and all that comes with it. I like to make a grilled dish that reminds me that summer is coming soon. This dish is inspired by my favorite summer drink, the margarita.
Use a meat tenderizer to pound out any thick parts of the chicken.
Sprinkle the "Back of the Yards" spice on both sides of each chicken breast.
Sprinkle a small amount of salt (to taste) on each chicken breast.
Put the chicken breast in a large food storage bag.
Make the marinade in a bowl: Zest and juice one lime Add Tequila and olive oil
Pour marinade over the chicken breasts and let them sit in the refrigerator for 30 minutes up to several hours.
Grill: Place the chicken breasts on a hot grill. Cook about 6 minutes per side or until done.
These are great served alone, but I especially like to use these chicken breasts over a green salad or as a sandwich. Avocado or Guacamole is a great accompaniment to the chicken. Cheers!
This recipe was provided by Rachel Woodrick from Chicago.