A vibrant and flavorful dish combining tender tequila-lime marinated chicken with a side of zesty Mexican rice.
In a mixing bowl, combine tequila, lime juice, minced garlic, salt, and pepper.
Use a whisk to ensure the marinade ingredients are well blended.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
Marinating overnight enhances the flavor penetration into the chicken.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill.
Oil the grill grates to prevent the chicken from sticking.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
In a saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add the rice to the saucepan and cook, stirring, until lightly toasted.
Toasting the rice enhances its nutty flavor.
Stir in the salsa, cumin, and chicken broth. Bring to a boil, then reduce heat to low and cover.
Ensure the lid fits tightly to trap steam for even cooking.
Simmer the rice for about 20 minutes, or until the liquid is absorbed and the rice is tender.
Avoid lifting the lid during cooking to maintain consistent steam.
Serve the grilled chicken alongside the Mexican rice. Garnish with lime wedges if desired.
Arrange the dish on a platter for an appealing presentation.
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