Spicey Tequilla Lime Chicken Breasts

Although you certainly wouldn't want to drink this spicey marinade, the chicken breast will not be too hot to eat. . .just delicious.  Enjoy.

Spicey Tequilla Lime Chicken Breasts

4 Skinless, boneless Chicken Breasts
1 Medium Shallot minced
1 Large Garlic Clove minced
1 Small Jalapeno Pepper roughly chopped
1 Tspn. Kosher Salt
1 Tblspn.  Fresh Ground Black Pepper
1 Tblspn. Ground Paprika
1/4 Tspn. Ground Ceyenne Pepper
3/4 Cup Tequilla (light/clear not Gold)
1/2 Cup Freshly Squeezed Lime Juice

Clean and pat dry the Chicken Breasts and set aside.  Mix all remaining ingredients together and pour into a large ziplock bag.  Add the Chicken Breasts, seal and move the bag around to thoroughly coat the Chicken Breasts with the marinade.  Place in the refrigerator for 2 to 24 hours as you prefer based upon your time constraints.  Remove Chicken from marinade and grill until desired wellness making sure however that the Chicken is cooked all the way through.

NOTE:  Do not use the marinade to mop the chicken while it is cooking.  To do so is a health hazzard.  If you wish to use a mop then simply reserve some of the liquid prior to adding the chicken to it for marinating. 

This is a simple, fresh tasting meal that goes great with Grilled Seasoned Corn on the Cob (See recipe below) and a simple baked potato.

Grilled Seasoned Corn on the Cob 

4 Fresh Corn on the Cob with husks removed
4 pads of butter
Salt, Black Pepper, and Garlic powder (not garlic salt), to taste
1 Tblspn. Dried Italian Parsley devided 4 ways.

Place each corn on the cob on its own piece of aluminum foil large enough to roll around the corn on the cob and seal the ends.  Sprinkle the corn with salt, pepper and garlic powder to taste and sprinkle with the parsley.  Add a pad of butter to each piece of corn and wrap tightly in the aluminum foil.  Place the corn on a medium to medium high grill.  Rotate the cob every 2 minutes.  Remove the corn from the grill after 10 minutes.

Lemon Rosemary Grilled Pork Chops

This is a light refreshing grilled meat, but has an unexpected big taste in your mouth!  Enjoy. . .

4 Pork Loin Chops on the bone
1 Tspn. Salt
1 Tspn. Fresh ground black pepper
2 Tblspn. Fresh minced Rosemary
Juice of one lemon
1/2 Cup Extra Virgin Olive Oil
3 Tblspn. Red Wine Vinegar

Rinse Pork Chops and pat dry.  Set aside.  Mix remainder of ingredients and whisk well.  Pour marinade into a zip lock bag.  Add the Pork Chops.  Seal bag and move contents around to fully coat chops.  Refrigerate for a minimum of 2 hours up to 24 hours depending on your time constraints.  Grill to desired wellness.

These are excellent with Roasted Red Potatoes. . .suggested recipe follows below.

Herb Roasted Red Potatoes

6 Medium to Large Red Potatoes (skin on)
1 Large Shallot
Salt and Pepper to taste
1 Tblspn. Dried Italian Parsley
1/2 Tspn. Dried Oregano
1 Tspn. Dried Basil
1 Tblspn. Fresh Rosemary
1 Tblspn. Fresh Lemon Zest Reserved
3 Tblspn.  Fresh Flat Leaf Italian Parsley (Reserved)
4 Tblspns. Extra Virgin Olive Oil

Clean Red Potatoes well with a brush since skin is being left on.  Slice each potatato length wise and then cut into wedges.  Arrange wedges in a single layer on baking sheet.  Roughly chop the shallot and sprinkle over the potatoes.  Sprinkle with salt and pepper to taste.  Sprinkle all dry herbs and fresh Rosemary over the potatoes and shallots.  Drizzle the olive oil over the potatoes and use your hands to mix all of the ingredients into the potatoes and shallots.  Once thoroughly coated, rearrange in a single layer.  Roast the potatoes in a 425 degree oven until the potatoes are fork tender and light golden brown.  Arrange the potatoes on a serving platter and finish with a sprinkle of the fresh parsley and lemon zest and serve.

NOTE:  Any fresh grilled vegetable is wonderful with this meal.