Tequila Lime Chicken With Cilantro And Monterey Jack

• 4 limes
• 1 cup tequila
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 5 cloves garlic
• 1 jalapeno, sliced
• 1/2 bunch chopped fresh cilantro
• 12 boneless, skinless chicken breasts
• 2 cups grated Monterey Jack
• Options for servings:
• Corn tortillas
• Flour tortillas
• Grated Monterey Jack
• Pico de gallo
• Jalapeno slices
• Lime wedges
• Avocado slices
• Sour cream
• Read more at: http://www.foodnetwork.com/recipes/ree-drummond/tequila-lime-chicken-recipe/index.html?oc=linkback

1. Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
2. Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.
3. Melt the Monterey Jack over the top of the sliced chicken breasts.
4. Slice the chicken and serve it on a plate topped with the sides.
5. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/tequila-lime-chicken-recipe/index.html?oc=linkback

limes, tequila, olive oil, kosher salt, garlic, fresh cilantro, chicken breasts, grated monterey, tortillas, flour tortillas, gallo, wedges, avocado slices, sour cream, httpwwwfoodnetworkcomrecipesreedrummondtequilalimechickenrecipeindexhtmloclinkback

Taken from www.epicurious.com/recipes/member/views/tequila-lime-chicken-with-cilantro-and-monterey-jack-52579611 (may not work)