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Marinade:

four cloves of garlic
Cup or so of cilantro
Two limes juiced, plus some zest
two heaping tsps of cumin
some salt & pepper
1/3 cup of tequila

We don't have a food processor, so I use our little hand chopper gizmo to mash everything except the tequila together. Once is roughed up pretty good, I pour in the tequila a little at a time, mixing in between.

Once that's done, throw four or so chicken breasts (we get small ones from the company that delivers the stuff, if I had larger ones, I'd cut them up for more coverage) in a large Ziploc bag, pour in the marindae and then slosh to combine. Once done, get out as much as as possible, then fold up the bag.

I usually let it sit for 20 minutes or so on the counter.

I heat up a skillet with a little olive oil and toss in the chicken, making sure each side gets a good 4-5 minutes. If they're thick cuts, I'll finish them in the oven, but that's not alway necessary.

The girlfriend and I attempted to make this dish a few months back...key word here: attempted. Didn't turn out well for us (see: ME), as we think we used chicken breasts that were a little bigger than we needed. But what few bites we did manage to enjoy, were okay and that marinade was AMAZING.

Disappointed at my first crack at it, especially because I was really pumped to try it!
I'm definitely looking forward to round two at some point in the future!

PresBG:

Yeah, two tips.

1) Small, thin pieces work best. Cook 'em fast. With the thin ones we get from our supplier, a few minutes in the skillet and 5-10 minutes in the oven are all it takes.

2) Too much marinade is much better than too little.

Hope you try it again. it's one of my favorite dishes, especially with fresh guac!

87:

Thanks for that! I think we're going to give it another go sometime over the next few days, with some obvious changes!

Tonight was take 2 with the Tequila Lime Chicken: success!!! ...and WOW, was it amazing!

Thank you again for posting the recipe!

Glad it worked out and you liked it!