Blood Orange Tequila Chicken with Avocado Black Bean Salad

Tuesday, October 15, 2013

I spiked our dinner... again.


This time I can't be held solely responsible for saucing up our sustenance; the Pioneer Woman must shoulder at least a fraction of the blame.  She was, after all, the inspiration behind this recipe.


A few weekends ago - before the wedding craziness set in - I was spending a relaxing Saturday at home with the pup.  Sadly, these sorts of Saturdays are few and far between, so I take complete advantage when they present themselves.   

And by taking advantage, I mean spending the ENTIRE day on the couch, in my pajamas, perusing Pinterest, napping occasionally, and chipping away at my overloaded DVR cue.

Could I possibly be any more exciting?


In between progressively gruesome episodes of Sons of Anarchy (are the severed hands and chived jugulars really necessary?) and the borderline soap opera-ish Revenge, an episode of the Pioneer Woman on Food Network grabbed my attention when I spotted her drowning boring old chicken breasts in tequila. 

That is quality television at it's finest my friends.

I was instantly hooked.


She had me at tequila.


Blood Orange Tequila Chicken with Avocado Black Bean Salad
Inspired by Pioneer Woman's Tequila Lime Chicken
Serves: 4
Prep Time: 20 minutes (not including marinade time)
Cook Time:  13-15 minutes
Total Time:  35 minutes

Ingredients:
For Chicken:
4 chicken breasts (I used boneless skinless)
3 blood oranges, juiced
2 limes, juiced 
3/4 cup of tequila blanco
1/2 bunch of cilantro, chopped 
1 jalapeno, sliced
1 teaspoon of Kosher salt
1/4 cup olive oil
2 cloves of garlic 
4 slices of pepper jack cheese

For Avocado Black Bean Salad:
2 avocados, diced
1 pint of grape tomatoes, diced
1/2 red onion, diced
1 can of black beans, drained and rinsed
1 jalapeno, diced
1 1/2 limes
1 teaspoon of cumin
Salt and Pepper to Taste

Directions:
In a large Ziploc bag or bowl, combine blood orange juice, lime juice, tequila, cilantro, jalapeno and salt and mix well.   Add chicken breasts and marinate for at least 2 hours or over night (I marinated mine all day while at work).

Heat grill to medium heat.  Combine olive oil and minced garlic cloves in a small bowl and set aside.  To make Avocado Black Bean salad, combine avocado, diced grape tomatoes, red onion, black beans, jalapeno, juice of 1 1/2 limes and cumin to a bowl and mix to combine.  Don't over mix, you want the avocado to remain chunky.  Salt and pepper to taste.

Remove chicken from marinade.  Brush olive oil and garlic mixture on chicken breasts.  Grill chicken about 7 minutes per side, or until chicken reaches an internal temperature of 165 F.  Add one slice of pepper jack cheese to each chicken breast in last couple of minutes of cooking.  Serve Blood Orange Tequila Chicken over Avocado Black Bean Salad and garnish with cilantro. 

No Comments Yet, Leave Yours!

Thank you so much for reading Barbells and Bellinis! If you'd like to leave a comment and don't have a Google, Live Journal, Wordress, Typepad, or AIM Acccount, you can simply choose the "Name/URL" option in the Select Profile drop-down menu below and enter your name (nor URL necessary).

Also, please enter your email address above if you would like to receive notifications of new Barbells and Bellinis posts. If you'd like to send me an email, click on the envelope graphic at the top right of the page.

 
Blogging tips