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Gravel & Dine

Tequila Lime Chicken with Roasted Tomatillo Salsa and Corn & Black Bean Hash

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Ingredients Method

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
  • 1/3 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

Method
 

  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!