First marinated in a zippy tequila and lime juice marinade, chicken breasts are grilled and served with a tasty colby-Jack cheese and black bean salsa.

Tequila Lime Chicken with Colby-Jack Black Bean Salsa

Chicken:
1/3 cup tequila*
1/3 cup lime juice
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 teaspoon fresh ground black pepper
6 chicken breasts, skinned, boned (about 5 ounces each)

 

Salsa:
1 (14 ounce) can tomatoes seasoned with chilies
1 (15 ounce) can black beans
4 green onions, sliced thin
1/3 cup fresh cilantro, chopped
1 1/2 cups Wisconsin Colby-Jack cheese, cut into 1/3-inch cubes
Pinch of salt

1. For Chicken: Combine tequila, lime juice, sugar, salt, oil and pepper in large bowl. Marinate chicken in mixture for at least 20 minutes or up to 3 hours.
2. Sauté or grill chicken breasts on each side over medium-high heat until cooked through and lightly browned.
3. For Salsa: While chicken is cooking, prepare salsa by combining remaining ingredients in a bowl; serve with chicken.

Makes 6 servings.

*Substitute orange juice for tequila, if desired.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.