Tequila Lime Chicken With Zesty Mexi-Corn And White Rice

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   Tequila Lime Chicken:

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   PreparationFlaten chicken breast to tenderize and place in large ziplock bag. Mince garlic and jalapeno, then add to bag. Finely chop cilantro, then add to bag. Measure half a teaspoon of sea salt, then add to bag. Measure half a cup of tequila (four shots), then pour over chicken and other ingredients. Lastly, measure 4 tablespoons of olive oil. Seal bag, removing as much of the air as possible. Mix the ingredients around in the bag very well, then place in refrigirator for at least 12 hours before grilling.

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   On clean grill, lightly coat grill vegetable oil then heat to medium high. Place chicken on grill, and distribute remaining marinade evenly over breasts. Grill covered, about 2-3 minutes per side or until cooked all the way through.

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   Zesty Mexi-Corn:

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   PreparationHeat olive oil in large skillet over medium heat. Add corn and peppers. Season with salt, pepper, cumin, and cayenne pepper to taste. Cut lime in half and squeeze lime juice into pan. Stir and continue to cook until vegetables a slightly tender (al dente). Remove from heat, add to serving dish and toss with fresh cilantro.

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   Rice:

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   Bring water to boil, add rice and salt, cover and continue boiling for 15 minutes. Remove from heat and let stand covered for 5 minutes.

* Per serving · 4 servings · Values may vary.