Celebrate National Tequila Day!

Good news, friends: Sunday, July 24^th is National Tequila Day!

This is a great time to let your bartenders be creative and come up with some really unique tequila cocktails. This holiday isn’t just for the bar though! Why not incorporate tequila in the kitchen? Offer a tequila centered dish and cocktail special.

Below is a recipe for tequila lime chicken and a Mexican corn & rice side. This can be served with a traditional margarita or try a ginger beer margarita.

For the chicken:

1/2 cup of your favorite gold tequila

1 cup freshly squeezed lime juice (#500600)

1/2 cup freshly squeezed orange juice (#500679)

1 tablespoon chili powder (#264097)

1 tablespoon minced fresh jalapeno pepper, seeded (#510547)

1 tablespoon minced fresh garlic (#510345)

2 teaspoons kosher salt (#264715)

1 teaspoon freshly ground black pepper (#264283)

3 whole (6 split) boneless chicken breasts, skin on (#710125)

Combine tequila, lime and orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl to create a marinade. Add the chicken breasts to your marinade and refrigerate overnight.

Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover and allow to rest for 5 minutes. Serve hot or at room temperature.

For the corn/rice:

5 ears of corn, removed from cob (#510249)

1 large red pepper (#510506)

1 large green pepper (#510510)

2 tablespoons EVOO (#256510)

1 Lime (#500600)

¼ cup finely chopped cilantro (#510324)

4 cups long grain white rice (#220720)

Salt, to taste (#264367)

Black Pepper, to taste (#264283)

1 pinch cumin (#264113)

1 pinch Cayenne Pepper (#264327)

Heat olive oil in large skillet over medium heat. Add corn and diced red and green peppers. Season with salt, black pepper, cumin, and cayenne pepper to taste. Add juice from half of a lime to the mixture. Stir and continue to cook until vegetables are slightly tender. Remove from heat and add to serving dish. Cook you white rice according to package directions and let cool. Combine the corn and rice mixtures and add fresh cilantro. Enjoy!

Recipe adapted from 2002 Barefoot Contessa Family Style