Citrus and Mustard Chicken Marinade

Citrus and Mustard Chicken Marinade

6 Tbsp olive oil
1/4 cup apple cider vinegar
1 1/2 Tbsp lime juice
1/2 cup brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
6 chicken breasts

Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken.

Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best. Turn the chicken at least once during this process. Grill chicken and enjoy!


We grilled the chicken and then sliced it for sandwiches. They were soo yummy!

Tequila- Lime Chicken

Ingredients:

• 3 Whole Limes, Juiced
• 5 cloves Garlic, Peeled
• 1 Whole Jalapeno, sliced
• 1 tsp. Salt
• 1/2 cup Cilantro
• 1/2 cup Tequila (optional)
• 5 Tablespoons Olive Oil
• 4 Whole Boneless, Skinless Chicken Breasts
• 1 cup Monterey Jack Cheese, Grated
• Pico De Gallo
• Refried Pinto or Black Beans
• Mexican Rice
• Sour Cream
• Avocado Slices
• Flour Tortillas

Preparation Instructions:

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably ) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, mexican rice, sour cream, avocado slices, flour tortillas.

Enjoy! This is absolutely delicious.

Ranch Chicken

Ranch Chicken

4 chicken breasts
1 cube of melted butter
1 Ranch Salad dressing packet
1 1/2 c bread crumbs

Slice teh chicken breasts into on inch size slices (or you can cheat and buy chicken tendorloin strips) Mix together the bread crumbs, ranch packet and butter. Dip chicken breats in coating both sides. Place on cooking sheet. Bake at 375 for 20-25 mins. We love to have this with stove top stuffing!