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!
~m.