Tequila Marinated Chicken with Rice, Corn and Black Beans
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Remove skin from the chicken breasts and put chicken in a re-sealable plastic bag.
In a blender or food processor, puré oil, garlic, lime juice, orange juice, tequila, peppers, honey, cinnamon, chili powder and all spice. Pour one quarter of the mixture over the chicken. Seal bag and toss so that the sauce coats all the pieces. Refrigerate up to 24 hours.
Put the remaining marinade in the fridge.
Preheat the barbecue. Drain chicken pieces then grill for 15-20 minutes per side, turning once, until crispy and browned and a thermometer inserted into the thickest piece reads 165°F (74°C).
Bring reserved marinade to a boil in a small pot. Reduce heat and simmer until the sauce has reduced to ½ the original volume.
Cook rice according to package directions in unsalted water. Stir in frozen corn and black beans during last 5 minutes of cooking. Fluff with fork.
To serve, place rice over a large serving platter and top with cooked chicken breasts. Garnish with slices of jalapeño pepper and lime and serve with the reduced tequila sauce.
|Per 595 g serving||Amount|
|Saturated Fat||2 g|
|Per 595 g serving||% Daily Value|