Tequila Lime Chicken - John Wayne version

[Barry McCorkle]

Of my many cookbooks, this is my new favorite, for a few reasons. First, the photos of John Wayne are cool, and secondly, the recipes are simple and from my first cook, great tasting. So here is my current favorite - Tequila Lime chicken. If any of you remember Aztec Chicken from Red Lobster, this is as close as I can find to it. So, here we go.

Marinade Ingredients. One note, I bought the cheapest tequila from the closest store for this recipe. I think I will go back to Jose Cuervo Gold on the next one.

Here are the marinated chicken breasts as they first hit the my Weber Gold

Chicken is done, except one breast (which will stay on a little longer)

Plated pics (with and without the sauce made from the reserved marinade and heavy cream). And in the style of Aztec Chicken, it's served on a bed of wild rice with tortilla strips.

 

[Cliff Bartlett]

Looks wonderful Barry. Love that plated shot. The Duke would be proud!

 

[Sam D]

That plate looks tasty!

 

[JRAiona]

That looks great Barry. Great cook there.

 

[Dwain Pannell]

Jose?!?! Break out the Patrón or better for this!

 

[Barb D]

WOW!!! That is fantastic and like Cliff said, the Duke would be proud.

 

[Rich Dahl]

Great looking chicken Barry, plated picture of both styles is spot on.

 

[Bill Schultz]

There ya go Pilgrim, nicely done

 

[Dwain Pannell]

I don't have the Duke cookbook but I looked online for a Red Lobster copy-cat for tonight's supper. Thanks for turning me on to this.

I increased the tequila from 1/4 tsp of tequila called out in the recipe to 2 TBS of Patrón and used boneless skinless thighs vs breasts. I also used serrano pepper and grilled the onions for the sauce. Wow, huge hit! ...again Thank You!

 

[Barry McCorkle]

Sounds good Dwain! The recipe in the book calls for 2 Tbsp of Tequila so it sounds like you hit it right. Let me know and I could email the recipe to you.

 

[WB Zipf]

Love the cream sauce made from the marinade! Takes it to the next level..