Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This main dish stars chicken marinated in tequila that's then grilled, and topped with Texas Bean Salsa and splashed with lime juice. Apple juice can be substituted for the tequila if you choose, and the chicken can also be broiled.

Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
6 hrs
total:
6 hrs 35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Texas Bean Salsa:
Chicken:

Directions

Instructions Checklist
  • To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.

    Advertisement
  • Preheat a grill for medium-high heat.

  • About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.

  • Remove chicken breasts from the marinade, and discard remaining marinade.

  • Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.

  • To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.

Nutrition Facts

512 calories; protein 36.4g; carbohydrates 56.4g; fat 15.8g; cholesterol 67.2mg; sodium 2600.1mg. Full Nutrition
Advertisement