Tequila-Lime Grilled Chicken Breast with Sweet & Sour Potato Pepper Salad

Tequila-Lime Grilled ChickenThe newest LCBO Food and Drink Magazine came out last week and had to try a couple things out.  I saw these two recipes and altered them slightly. If you have tequila and white wine on hand the cost of this meal for 4 people is less than $15.  I paired it with the rest of the bottle of Pinot Gris that I used for the recipe and it worked well. Serves 4.


Tequila-Lime Grilled Chicken Breast

1/3 cup gold tequila

1/2 cup dry white wine

1/2 cup freshly squeezed lime juice (2 to 3 limes)

1/2 cup extra virgin olive oil

1/3 cup honey

1 tsp sea salt

1/2 tsp black pepper

4 cloves minced garlic

1 tbsp onion powder

1/2 tsp cayenne pepper

1/2 tsp smoked paprika

12 green onions

4 chicken breasts, skin on, bone in, for best flavour and moistness

Lime wedges, for garnish


Combine the first 11 ingredients. Add the green onions and chicken breasts – make sure it is all well coated. Cover and Refrigerate overnight. Bring chicken up to room temperature about an hour before grilling.

Heat the grill to medium.  Place the chicken (reserve marinade) bone-side down for the first half of cooking time; about 10 minutes.

When ready to flip the chicken, put the green onions on the grill. Flip chicken over and grill for another 10 minutes, or until meat thermometer reads 160 F.

While chicken is grilling, in a large skillet over medium heat bring the leftover marinade to a simmer and reduce by half, about 15 minutes.

Garnish with grilled onions, fresh lime wedges and a side ramekin of the cooked, reduced marinade for dipping.


Sweet & Sour Potato Pepper Salad


1/2 cup olive oil

1 head garlic, cloves peeled and thinly sliced

2 large red bell peppers, thinly sliced

1 large orange bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 large onion, cut in half lengthwise and thinly sliced

Salt and pepper

3 tbsp balsamic vinegar

3 lbs yellow-fleshed potatoes

1/2 cup firmly packed parsley


Heat oil in a large skillet over medium heat. Fry garlic until light golden, about 2 minutes; remove with a slotted spoon to a small bowl and set aside. Add peppers and onion to pan; season with salt and pepper. Reduce heat to medium-low and cook, stirring from time to time, until vegetables are very soft, about 35 minutes. Remove from heat and stir in reserved garlic and balsamic vinegar.

Cut potatoes into bite sized pieces and cook in a large pot of salted boiling water until tender, about 12 minutes; drain. Add to a large shallow serving bowl or platter. Spoon oil and pepper mixture over potatoes and gently toss to combine. Serve scattered with parsley.