Margarita Grilled Chicken Recipe

1. Marinate the Chicken

In a bowl, mix together lime juice, tequila (optional), orange juice, garlic, olive oil, salt, and pepper. Add chicken breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

2. Grill the Chicken

Preheat grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice.

3. Dice tomatoes, onions, and jalapeños. Mix in a bowl with chopped cilantro, lime juice, and salt to taste. Set aside to let the flavors meld.

4. Cut corn tortillas into thin strips. Heat oil in a pan over medium heat and fry the strips in batches until golden and crispy. Remove and drain on paper towels. Season with a pinch of salt.

5. Heat oil in a saucepan, add long grain rice and cook until lightly toasted. Stir in minced garlic, chopped onion, and diced tomatoes. Cook for 2 minutes. Add chicken broth, a pinch of cumin, and salt. Bring to a boil, cover, reduce heat, and simmer for 18-20 minutes until tender. Fluff before serving.

6. Drain and rinse canned black beans. Heat in a saucepan with a splash of water or broth, minced garlic, chopped onion, and a pinch of cumin. Simmer for 10 minutes. Season with salt and pepper to taste.

7. Spoon Mexican rice and black beans onto a plate. Top with sliced grilled chicken. Add pico de gallo over the chicken and sprinkle with crispy tortilla strips on top. Serve warm.