H taught me how to make lime chicken and cheesy rice. I would visit her all the time in college and even crashed on her futon for a summer when she lived in Fenway. Hot nights, cheers from the game, BigBucket Strawberry Margarita mix, and lime chicken. Legendary.
- 1 lb. chicken tenders
- 1/2 cup gold tequila
- 1 cup lime juice (5 to 6 limes)
- 1/2 cup orange juice
- 1 TB chili powder
- 1 jalapeno pepper, minced
- 3 cloves garlic minced
- salt and pepper to taste
- 1 box spanish rice mix (I always use Near East. The one time I didn’t caused serious regret)
- 1/4 cup Monterey Jack Cheese Alternative
- 3 medium tomatoes, chopped
- 1/2 red onion, chopped
- 1 cucumber, chopped,
- 1 can black beans
- 1 can corn
- 1/3 cup fresh cilantro, chopped
- juice from 2-3 limes
- Salt and pepper to taste
For the marinade, combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken tenders and refrigerate at least a few hours, but overnight if you have the time.
Similarly with the ingredients for the salad, put together the tomatoes, onion, cucumber, beans, corn, cilantro, lime juice, salt, and pepper in a medium mixing bowl and refrigerate a couple of hours to overnight. This is key though still good if served immediately.
When the chicken is ready, fire up the grill (or grill pan in my case to medium heat). College us had a George Foreman, but it was always SO hard to clean! I think they make money on people buying a new one every year.
You’ll want to start the rice at this time too because it takes about 25-30 min to cook. Prepare rice as directed. Five minutes before the rice is done, add in the cheese alternative and mix it around allowing the cheese to melt.
Once the grill is hot, cook the chicken for 4 min on each side and then repeat. This is my dad’s rule for chicken and it always works for him. Sometimes it works for me and sometimes H catches me frantically jumping up and down unable to reach the fire alarm. Hopefully it’ll work for you too =)