This chicken is flavor-packed and insanely tender - perfect for tacos, salads, or as a main dish! I am a sucker for Mexican cuisine and flavors, so buckle up! This dish isn’t spicy, but if you taste the marinade by itself it DOES pack a mean punch and will leave you gasping for air (and water). You’ve been warned.

INGREDIENTS:

(Serves 5-6 people)

Marinade: 

Juice of 2 Limes

3 Garlic Cloves (minced)

1 Bunch of Cilantro (roughly chopped)

3 tbs. Olive Oil 

2 oz. Espolon Reposado Tequila

1 tbs. Honey

1 Jalepeno (finely chopped)

Salt + Pepper to taste

Chicken:

6 Chicken Breasts 

Butter

Salt + Pepper

Cumin

Paprika

Chili Powder

INSTRUCTIONS:

Combine all of the marinade ingredients into a bowl. Rinse the chicken breasts and then place into a gallon sized ziplock bag. Pour the marinade mixture into the ziplock bag and close it as you remove all the air from the bag. Shake and move the bag around to coat the chicken breasts thoroughly. Place in the fridge and leave for an hour or two. 

When you’re ready to cook the chicken, preheat the oven to 400 degrees F, and pour the entire contents of the bag into a deep baking dish. Season the chicken with salt and pepper, cumin, paprika, and chili powder. I like to place a thick slice of butter on top of each chicken breast for crazy tender chicken, but it’s not required. Place in the oven and let cook for 30-35 minutes. 

Once the chicken is done baking, take it out of the oven and let it sit for 10-15 minutes. Then shred the chicken by taking two forks and pulling it apart. Once all of the chicken is shredded, stir it around in the juices in the pan and let it sit for a few minutes to soak up all the flavors.

This recipe is perfect for tacos topped with goat cheese, cilantro, and guacamole, or for topping salads, or as a main dish with a side of roasted vegetables and jicama salad!  It’s also a great dish for feeding a crowd or meal prepping for the week, and is delicious as leftovers!

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