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Yield: 4
SMF Kitchen
@smfchicken
00:30
Prep
00:16
Cook
00:46
Total Time
Ingredients & Directions
Directions
Grilled Tequila Lime Chicken with Corn, Avocado, Tomato & Black Bean Salad & Avocado Crema
1
Avocado, peeled, pitted and chopped ripe
1/2 cup
Plain Greek yogurt
1 tablespoon
Lime juice
1 tablespoon
Cilantro, minced
Salt & pepper, to taste
1/2 cup
Gold tequila
1 cup
Fresh lime juice
1/2 cup
Fresh orange juice
1 tablespoon
Lime zest
2 tablespoons
Cilantro, chopped + whole leaves for garnish
2 cloves
Garlic, minced
1 teaspoon
Cumin
1 teaspoon
Chili powder
1 teaspoon
Salt
1/2 teaspoon
Pepper
2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
Tortillas
Avocado Crema
Corn, Avocado, Tomato & Black Bean Salad
1 3/4 cups
Fresh sweet corn, cut from the cob (or quality frozen corn defrosted)
25
Cherry tomatoes, quartered, or 1 large whole tomato, seeded and diced
1 15 oz can
Black beans, rinsed and drained -
1
Avocado, peeled pitted and chopped
1/2
Red onion, finely diced
1/4 cup
Cilantro, roughly chopped (use stems too if you desire a more intense cilantro flavor)
1 tablespoon
Olive oil
1
Lime, juiced
2 teaspoons
Cumin
1 teaspoon
Salt
1/2 teaspoon
Pepper
- Mix all ingredients in a food processor or blender and pulse until smooth and blended.
- Store in refrigerator until ready to use.
- In a gallon zip top disposable bag, add tequila, lime juice, orange juice, lime zest, chopped cilantro, garlic, cumin, chili powder, salt and pepper; zip closed and shake slightly to blend together.
- Add chicken to marinade and refrigerate overnight.*
- When ready to cook, light the grill to medium high heat.
- While grill is heating make salad by placing all ingredients in a bowl and tossing gently; set aside until ready to serve.
- Place chicken on oil rubbed grill grates (to help prevent sticking).
- Cook on each side approximately 5-8 minutes or until internal temperature reaches 165°F. (If chicken cooks too quickly on outside, move to an indirect heat area of your grill to prevent burning the outside while internal temp is reached.)
- Remove from grill and let rest for about 10 minutes.
- Serve with warm tortillas, chopped cilantro, corn, avocado, tomato & black bean salad and avocado crema.
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Grilled Tequila Lime Chicken with Corn, Avocado, Tomato & Black Bean Salad and Avocado Crema
Yield: 4
00:30
Prep
00:16
Cook
00:46 Total Time
Ingredients
Directions
Grilled Tequila Lime Chicken with Corn, Avocado, Tomato & Black Bean Salad & Avocado Crema
1
Avocado, peeled, pitted and chopped ripe
1/2 cup
Plain Greek yogurt
1 tablespoon
Lime juice
1 tablespoon
Cilantro, minced
Salt & pepper, to taste
1/2 cup
Gold tequila
1 cup
Fresh lime juice
1/2 cup
Fresh orange juice
1 tablespoon
Lime zest
2 tablespoons
Cilantro, chopped + whole leaves for garnish
2 cloves
Garlic, minced
1 teaspoon
Cumin
1 teaspoon
Chili powder
1 teaspoon
Salt
1/2 teaspoon
Pepper
2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
Tortillas
Avocado Crema
Corn, Avocado, Tomato & Black Bean Salad
1 3/4 cups
Fresh sweet corn, cut from the cob (or quality frozen corn defrosted)
25
Cherry tomatoes, quartered, or 1 large whole tomato, seeded and diced
1 15 oz can
Black beans, rinsed and drained -
1
Avocado, peeled pitted and chopped
1/2
Red onion, finely diced
1/4 cup
Cilantro, roughly chopped (use stems too if you desire a more intense cilantro flavor)
1 tablespoon
Olive oil
1
Lime, juiced
2 teaspoons
Cumin
1 teaspoon
Salt
1/2 teaspoon
Pepper
- Mix all ingredients in a food processor or blender and pulse until smooth and blended.
- Store in refrigerator until ready to use.
- In a gallon zip top disposable bag, add tequila, lime juice, orange juice, lime zest, chopped cilantro, garlic, cumin, chili powder, salt and pepper; zip closed and shake slightly to blend together.
- Add chicken to marinade and refrigerate overnight.*
- When ready to cook, light the grill to medium high heat.
- While grill is heating make salad by placing all ingredients in a bowl and tossing gently; set aside until ready to serve.
- Place chicken on oil rubbed grill grates (to help prevent sticking).
- Cook on each side approximately 5-8 minutes or until internal temperature reaches 165°F. (If chicken cooks too quickly on outside, move to an indirect heat area of your grill to prevent burning the outside while internal temp is reached.)
- Remove from grill and let rest for about 10 minutes.
- Serve with warm tortillas, chopped cilantro, corn, avocado, tomato & black bean salad and avocado crema.
