Tequila-Lime Grilled Chicken

We're savoring the last bit of the warm weather of the year, 
so the outdoor grill is getting quite a workout. 
Actually we grill year round (when it's not raining), 
but honestly, for me,  it's a lot more enjoyable when 
the weather is warm. :)

I made this a few nights ago ~ I think this is the second
or third time I've made this chicken recipe  (from
Ina Garten, The Barefoot Contessa). Ina suggests using
boneless, skin on chicken ~ I had boneless-skinless so that's
what I used, and just cut the grilling time so they would
still be moist. 

The marinade is also wonderful for
grilled shrimp, too which I've done before. But I 
happened to have a few uncooked shrimp from the previous 
evenings meal so I marinated those, threaded them on skewers 
and placed them on the grill a few minutes before the 
chicken was done. (Cluck and Surf, anyone?)

Usually if I'm using black beans in a salad for example,
 I'll just use canned, but The Pioneer woman recently shared
this recipe for Refried Black Beans, cooked from scratch, 
as well as the one for the Mexican-Style Rice Casserole 
and they are actually quite good. However, 
I didn't "refry" the beans, just served them 
out of the pot.  

I tweaked the rice recipe by cutting some fresh corn off the cob 
and stirred it in, just because I love corn in Mexican-style rice... 
it's a textural thing!  (A little bit of turmeric gives the rice a nice 
golden yellow color.) The recipe makes 12 servings,
so it would be good for a large family or gathering.
I reduced the recipe by a third, and there was
enough to accompany another meal for the two of us.

Of course you can just scoop the rice onto the plate;
this time I lined a couple of oval ramekins with plastic
wrap (with a little extra wrap hanging over the rim all the
way around, filled the ramekins with the warm rice,
pressing down gently, flipped the filled ramekins over onto
the plates the removed the plastic wrap ~ it makes
a neat presentation and takes only moments if
you have just a few plates to serve. 

If you click the links above, they will take you to the recipes 
on Food Network.

Thank you for stopping by for a visit today!



  1. I have always loved how you present your food..everything a work of art/heart:)
    I don't think there is a day on the web that I do not think of you and everything you have shared with us over the years..I think I even started loving Ina more because of you..
    I do love her and her recipes..some are such winners..:) As you always point out and show so well.

  2. Looks as though you have another winning meal! I do enjoy Ina's cookbooks but missed this one...your presentation is so perfect. Your family gets to sit down to dinner and a work of art!!

  3. Thank you Monique and Kate! I'm going to miss summer ~ I like fall ~ but winter? I endure. :/

    Thank you for your warm and happy comments. xoxo

  4. I've made this recipe several times before and we all love the flavor. I've made it with and without the skin on. It tastes best to me with the skin on for obvious reasons but I prefer it with the skin off since its healthier. I haven't tried it with shrimp but bet that tastes great too.

    I haven't made this in a while, now you've inspired me to make it again. You can never go wrong with Ina.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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