I absolutely love the 4th of July. Summer is in full swing, school a distant memory—life is good. We head to my parents lake each year with our car packed to the brim. And of course food is a top priority for our 4th celebration. I want to make something other than ribs or burgers this year. So I tried this summery Tequila Lime Chicken. It’s citrusy marinade is light yet so flavorful. We couldn’t get enough the first time I made this and the kids were begging for more. You can grill the chicken breasts and have them whole or chop it all up to stuff in tortillas. We topped ours with fresh guacamole and sour cream. The baked Mexican rice is a perfect accompaniment. It’s got hints of tumeric and cumin flavors that are bright and fragrant. It will feed your entire clan.
Last but not least—the easiest red,white, and blue strawberries that I found on Pinterest.
Happy and safe 4th of July!
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 boneless chicken breasts
- Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 4 cups long grain rice
- 1 28 oz can diced tomatoes
- One 7 oz. can green chiles
- 2 teaspoons cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 6 cups chicken stock
- 1 1/2 cups grated Cheddar cheese
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn’t burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes.
- 8 large strawberries, stems attached
- 3/4 c vanilla or white chocolate chips
- 3 Tbsp. blue sugar
- Rinse berries and pat dry. Line a plate with wax paper or foil.
- Place chocolate in a microwave safe bowl and heat in 45 second intervals until smooth, about 2 minutes total.
- Place sugar in a small bowl. Holding by stem, dip berry until 2/3 covered with chocolate, shaking off excess.
- Dip bottom third into sugar. Place berry on paper, repeat with other berries. Chill 30 minutes. Best eaten same day.