It’s National Tequila Day and I can’t imagine a better way to celebrate than shaking up a perfect margarita! But instead of just sipping it, I wanted to share the easiest recipes for cooking with Tequila. It adds a smokey, oaky flavor that works well with grilled chicken and making it ahead of time and marinating overnight makes weeknight cooking a snap. And don’t worry if you’re cooking for kids, the alcohol will cook out. I love it over cilantro rice and topped with a fresh peach salsa that couldn’t be simpler to prepare. For an adult indulgence, try the XO Brownies. My husband and I polished a whole sheet of these last weekend. I top it with whipped cream that I whisk in a little of the Citronge liquor. Divine. Happy National Tequila Day, I hope you knock back a couple and fire up the grill!
Tequila Lime Chili Chicken
1 cup Reposado tequila
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup olive oil
5 cloves garlic, minced
1 large handful chopped cilantro
2 tablespoons honey
1 tablespoon hot sauce like Tabasco
salt and pepper to taste
6-8 chicken breasts
Place all the ingredients, except for the chicken, in a large Ziplock bag and stir to combine flavors. Add the chicken breasts and marinate overnight. Grill over a medium flame for 5 minutes. Then turn the heat down to low, cover the grill lid and cook for 10 minutes. This helps chicken ge a great grill flavor without drying out chicken breasts.
Meanwhile, place the remaining marinade in a sauce pan. Cook over medium heat until it reduces by half, or forms a thick, syrupy sauce. Spoon over chicken and top with peach salsa.
2 medium peaches, diced
1 large tomato, seeded and diced
juice from one large lime
1/4 red onion, minced
large handful cilantro, chopped
salt and pepper to taste
(optional: 1/2 diced jalapeño)
In a large mixing bowl combine all the ingredients and gently toss. Serve over Tequila Lime Chili Chicken.
1 cup Basmati rice
1 garlic clove, minced
1 tablespoon olive oil
salt to taste
1/ cups water
Saute garlic in olive oil until just fragrant. Add rice and saute for one minute. Add water, bring to a boil, then reduce heat to low and simmer covered for 15 minutes. Turn off and allow rice to steam, covered, for 5 minutes. Add chopped cilantro and fluff with a fork to combine. Drizzle with a little more olive oil for super moist rice.
Skinny Spicy Margarita
1 1/4 ounce Reposado tequila (use only 100% agave)
1/2 ounce Orange liquor
1 ounce no cal sweetener or splash of agave syrup
juice from 1/2 a lime (use fresh lime juice)
3-5 splashes hot sauce
In a shaker filled with ice, add all the ingredients and shake. Pour into a large glass and garnish with lime wedge.
Tequila Chocolate Coffee Brownies
1/3 cup XO Cafe Patron (Tequila Coffee Liquor)
1/2 cup (1 stick) unsalted butter
1 cup evaporated cane juice sugar (Light brown sugar works well too)
1 tsp vanilla extract
1/3 cup cocoa powder
1/2 unbleached flour
1/4 tsp salt
1/4 tsp baking powder
5 ounces semi sweet chocolate chips
Preheat oven to 350 degrees and grease an 8×8 square brownie pan. In a mixer, beat the sugar and butter until combined. Slowly add in the eggs and mix for 1 minute. Add the XO Cafe Liquor and vanilla extract. Slowly add the cocoa powder, flour, salt and baking powder and mix for 2 minutes or until thoroughly combined. Stir in the chocolate chips. Pour into the brownie pan and bake for 25 minutes. Turn off oven and keep pan in the oven for 2-5 more minutes (this keeps brownies gooey while crisping up the edges).