Tequila + Citrus Chicken

Tequila + Citrus Chicken

Here’s what you’ll need:

  • ½ c tequila
  • 1 c freshly squeezed lime juice (5 to 6 limes)
  • ½ c orange juice
  • 1 Tbsp chili powder
  • 1 Tbsp jalapeno pepper (minced)
  • 1 Tbsp minced garlic (3 cloves)
  • 2 tsps salt
  • 1 tsp freshly ground black pepper
  • 1 lb chicken breasts or thighs*

*I like to use breast tenders as they’re small and cook quickly, but regardless of what you use, pound the meat so it’s a uniform thickness so everything cooks evenly.

Putting it all together:

  1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl or Ziploc bag. Add the chicken breasts. Refrigerate overnight.
  2. Heat grill up on medium-high heat (375º to 450º). Remove chicken from the marinade and sprinkle with salt & pepper, then grill for about 5-8 minutes each side. You want to get a nice sear on the outside and make sure it’s cooked thoroughly.
  3. Remove from grill to a plate and cover, allow to rest for 5 minutes before serving.

Note: I don’t count marinades when tracking macros because the meat is soaking up the flavor, not so much the juice itself. Plus, whatever is on it gets cooked off on the grill. So when tracking, just weigh out according to what part of the chicken you used.

Pepita Crema

Here’s what you’ll need:

  • 1 c raw pepitas (pumpkin seeds) soaked in very hot water for 10 minutes, drained
  • 4-6 Tbsp freshly squeezed lime juice or to taste
  • 6-10 pickled jalapeno rings or to taste
  • ½ tsp ground cumin
  • ¾ tsp smoked paprika
  • 1 tsp salt
  • 1 fist full of cilantro stems and leaves
  • ½ c water (or more for thinner consistency)

Putting it all together:

  1. Place all ingredients in a high speed blender and blend on medium high, scraping the sides several times to create a smooth puree.

  2. Transfer to a jar or Tupperware. Can be stored in the refrigerator for up to 5 days or frozen for up to a month.

This makes roughly 400g, with each serving being 15g

Protein: 1.4g
Carbs: 0.7g
Fat: 2.3g

Cilantro Lime Rice

Here’s what you’ll need:

  • 2 c white rice
  • 3 c chicken (or vegetable) broth
  • 2 Tbsp fresh squeezed lime juice (1 lime)
  • chopped cilantro to taste
  • 1 tsp salt

Putting it all together:

  1. Bring out your handy dandy rice cooker. Combine all ingredients, turn rice cooker on, and walk away. Depending on your rice, you may need to adjust the amount of liquids (I used jasmine rice).

Note: If you don’t have a rice cooker, cook according to package’s instructions on stovetop.

There are 12 servings in this recipe, with each serving being ½ cup

Protein: 2.3g
Carbs: 25g
Fat: 0.3g

Author: Emi Mraule, Black Iron Nutrition Coach, @emimraule