Picture tender chicken pieces, marinated in lime, sugar, salt, a touch of coriander and a kiss of garlic, grilled to perfection and presented on top of a creamy cheesy green chile rice, all surrounded by grilled vegetables. I'm talkin' about last night's dinner.
It comes to us courtesy of Taste of the Territory, a wonderful cookbook put out by the Service League of Bartlesville Oklahoma and all I gotta' say is thank goodness for ingenuity. I only wish I'd taken a video because while all of this was coming together we were experiencing an unbelievable monsoon thunder storm which resulted in over 2 inches of rain in about a 2 hour time frame. Of course true to Murphy's Law, the storm hit right at the time we were supposed to be grilling our dinner in the outside kitchen, but no matter. We switched to grill pans and the Big Guy came through once again.
The result - gloriously tender kabobs of sweet, salty, lime flavored bird that really taste like a margarita sans the tequila although I'm not quite sure that the addition of a shot or two wouldn't be a good idea. The chicken would be wonderful on its own with the grilled vegetables but we went a step beyond and whipped up a casserole style rice dish, loaded with creamy ricotta, sour cream, cheese and roasted Hatch green chiles just because ya' gotta' have starch ya' know.
Grilled Margarita Chicken (Adapted from Taste of the Territory)
1 pound chicken tenders or chicken breasts cut lengthwise into 3 pieces
1/2 cup fresh lime juice
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground coriander
1 clove garlic, minced
2 tablespoons vegetable oil
Whisk together lime juice, sugar, salt, coriander, garlic and vegetable oil. Place chicken pieces into a zip bag and pour marinade over top. Seal and refrigerate for a minimum 1 hour. Thread onto skewers and grill until done. Serve with grilled zucchini, onions and tomatoes. Serves 4 Download Grilled Margarita Chicken
Green Chile Rice Gratin (Inspired by Taste of the Territory)
3 cups cooked rice
1 cup sour cream
1 cup ricotta cheese
4 large roasted green chiles, skinned, seeded and chopped (or 1-6 ounce can)
Salt and pepper to taste
1-1/4 cups grated 4 cheese blend (or Monterey jack)
Spray a gratin dish with cooking spray. Preheat oven to 350. Combine cooked rice, sour cream, ricotta and green chiles. Taste for seasoning and add salt and pepper as required. Place half the mixture into prepared gratin dish. Top with half the grated cheese. Repeat. Place casserole into preheated oven and bake for 25 to 30 minutes or until hot and bubbling. Serves 6. Download Green Chile Rice Gratin