Tequila Lime Chicken with Mango Salsa

 In Cooking with KAKE, Dairy Free, Dinner, Easy, Paleo, Recipes

Summer is approaching and this chicken is a favorite in my house. I make it on the grill, I bake it, I even saute it in a pinch. It is light and refreshing, the perfect main dish to pull you out of winter and into the brighter and lighter foods of summer.

This recipe was inspired by my friend, Kelley. She is a group exercise instructor and personal trainer who loves a good cocktail and never turns down a piece of chocolate. She was hosting a healthy eating challenge on Facebook and said she had made tequila lime chicken for dinner. “How do you make tequila lime chicken?” I asked. “You put tequila and lime juice on chicken and bake it,” she replied. Kelley is a “recipes are for suggestions” kind of gal. I have measured and tested this recipe for you.

The mango salsa I make to go with this chicken is sweet and salty with a little heat, crunch and tang. It is bright and fresh and makes a perfect garnish to this simple chicken.

Tequila Lime Chicken with Mango Salsa

1 Pound boneless, skinless chicken breasts, butterflied (See this post for tips.)

1 teaspoon Coarse Sea Salt

Zest of 1 Lime

Juice of 1 Lime

2 Tablespoons Tequila (Gold and Silver both work well.)

Place the chicken breasts in a shallow glass dish. (I use and 8 x 8 pyrex dish) Sprinkle salt and lime zest on the top and bottom of the chicken. Cover with lime juice and tequila. Refrigerate for 15 minutes or up to 1 hour.

Prepare your grill following this recipe, or preheat your oven to 375 degrees Fahrenheit. Grill chicken or bake at 375 for 35-40 minutes until the meat reaches 160 degrees in the thickest part.

I like to serve this with Mango Salsa and rice, or on dinner salads in the summer.

Mango Salsa

1 Ripe Mango, chopped

1/2 Small Red Onion, chopped

1 Jalapeno, chopped (If you are worried about the heat, do not use the ribs or seeds. If you like the heat, add the ribs and seeds.)

1/2 teaspoon Coarse Sea Salt

Juice of 1 Lime.

Mix all ingredients in a small bowl. I like to do this right after I marinate the chicken so the salt and lime juice can mix with the mango, onions and jalapeno. You can even make it a day ahead.

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