For me, the hardest part of making dinner is deciding what to cook. Fortunately, Annie is pretty good about throwing out ideas, such as the tequila lime chicken she mentioned last week. I decided to do the chicken as tacos topped with mango salsa. Mangos are 48 cents each right now, so we have a bunch in the house. Recipes below.
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| Tequila Lime Chicken Tacos with Mango-Chipotle Salsa |
You can use whatever chicken you want. I have no use for chicken breasts, so I always buy thighs. I boned out 6 chicken thighs for this dish, using the skins and bones for making chicken stock. And then putting the skins in Charlie's dinner to try to put some weight on him. His tumors are making him really skinny.
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| Grilling Marinated Chicken Thighs |
Tequila-Lime Marinade
Mix the following ingredients and place in a seal top bag. Add the chicken and marinate for at least an hour and preferably overnight. The sugar in the agave syrup will really help give you great grill marks on the chicken, as you can see above. This would also be great for shrimp.
zest of one lime
juice of one lime
1-1/2 ounces tequila
2 tablespoons agave syrup
6 cloves garlic, finely minced
stems from one bunch of cilantro, finely minced
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| Mango-Chipotle Salsa |
Mango-Chipotle Salsa
This is about as simple as salsa gets. Mix all the ingredients. The quantities below are for your benefit. You don't actually think I measured anything, do you?
1 ripe mango, diced
juice of half of a lime
3 green onions, sliced
1/3 bunch of cilantro, chopped
finely minced chipotle, to taste
salt to taste
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