Tequila Lime Chicken with Roasted Tomatillo Salsa and Corn & Black Bean Hash
 
Prep time
Cook time
Total time
 
This recipe requires a little time to marinade the chicken but the results at the end are so totally worth it. Get a little bit of moist chicken, roasted spicy salsa, and corn and black bean hash in each bite. It’s perfect.
Author:
Serves: 2
Ingredients
  • Chicken:
  • Zest of 1 lime
  • Juice of 2 limes
  • ¼ c tequila
  • 1 t worchestershire
  • 1 T agave nectar
  • ¼ t kosher salt
  • ¼ t cayenne powder
  • ½ t garlic powder
  • 2 boneless, skinless chicken breasts, pounded to an even thickness
  • Roasted Tomatillo Salsa:
  • 10 tomatillos
  • 3 cloves garlic
  • ½ jalapeno
  • ⅓ c red onion, finely diced
  • Juice of 1 lime
  • 2 t cilantro, chopped
  • salt
  • Corn & Black Bean Hash:
  • 1 c frozen corn, thawed (or about 1 ear fresh taken off the cob)
  • ¼ cup black beans, drained and rinsed
  • Juice of ½ a lime
  • Pinch of salt
Instructions
  1. Mix together the lime zest, lime juice, tequila, worcestershire, agave, salt, cayenne and garlic powder. Add to a Ziploc bag along with the chicken. Allow to marinade for 3-4 hours in the fridge.
  2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Peel the tomatillos and slice in half. Place the tomatillos on the baking sheet, cut side down along with half of the jalapeno and 3 cloves of garlic. Bake for about 25 minutes until the tomatillos begin to shrivel and get little brown spots on top.
  3. Blend all the roasted ingredients until smooth. In a small bowl combine with red onion, juice of one lime, pinch of salt and the chopped cilantro. Allow to chill in the fridge for about an hour.
  4. Remove chicken from marinade and pat dry. Heat a tablespoon of oil in a 10 inch cast-iron skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side until it reaches 165 degrees. Remove from heat and allow to cool for about 5 minutes before slicing.
  5. While the chicken is cooking make the hash. Heat about 2 teaspoons of oil in a 10 inch skillet of medium-high heat. Add the corn and saute for about 5 minutes until it begins to brown. Add the black beans and heat through. Finish with a pinch of salt and the lime juice.
  6. To serve lay the chicken over some cilantro lime rice. Top with salsa and some of the hash along the side.
  7. Enjoy!
Recipe by Gravel & Dine at https://gravelanddine.com/tequila-lime-chicken-with-roasted-tomatillo-salsa-and-corn-black-bean-hash/