Right now I’m all about super quick and easy meals. If I cook a nice dinner, which is rare at this point, the meal either has to be incredibly quick to make or I must be able to prepare it while Audrey is sleeping. I love this meal because it fits both those requirements. It takes minutes (if that) to prepare and should be prepared ahead of time so the chicken can marinate all day. This recipe is very similar to one of my favorite dinner recipes, island chicken. I will definitely be making this recipe again, however, I still think the island chicken recipe is my favorite. So go ahead and try both and let me know which is your favorite!
Tequila Lime Chicken
3 limes, juiced
1/3 cup vegetable oil
3 Tablespoons tequila
3 garlic cloves, minced or pressed
1 Tablespoon soy sauce
1 Tablespoon sugar
Freshly ground black pepper
2-4 chicken breasts
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours.
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact time will vary). Remove from the oven and let rest for 5 minutes before serving.