4 boneless, skinless chicken breasts
1/4 cup tequila
1/2 cup lime juice
1 tablespoon cooking oil
2 tablespoons honey
2 cloves garlic, smashed and roughly chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 recipe corn salsa
1. Whisk together the marinade in a small bowl.
2. Pour over raw chicken and allow to marinate for at least 1 hour.
3. In a large skillet over medium-high heat, saute the chicken breasts for about 5-6 minutes per side – or until juices are clear and chicken is thoroughly cooked.
4. Top each chicken breast with a serving of corn salsa before serving.
3 cups corn kernels
1 can diced jalapenos (about 1/2 cup)
1/2 cup diced green bell pepper
1/3 cup diced red onion
3/4 cup chopped fresh cilantro
3 tablespoons lime juice
3/4 teaspoon salt
1/2 teaspoon pepper
In a large bowl, mix together all ingredients, stir to combine. Allow salsa to sit for a few minutes before serving.
Yield: 5 cups