Fiesta Lime Chicken from Christie Vanover

You can create a fiesta any night of the week with this fiesta lime chicken recipe from pitmaster Christie Vanover of Girls Can Grill. The chicken is marinated in a bath of tequila, lime juice and umami flavors. Then it’s seared up on a griddle and topped with taco ranch sauce and pepper jack cheese. To make it a quick meal, serve it on a bed of packaged Spanish rice that can be heated up on the griddle right next to the chicken.

INSTRUCTIONS

1. Pound the chicken with a meat mallet, so the thickness is even.
2. Combine the marinade ingredients. Place in a zip-top bag or bowl with the chicken. Marinate in the refrigerator for 4 hours.
3. While the chicken is marinating, combine the sauce ingredients. Refrigerate until ready to use.
4. Heat griddle to medium heat (425-450F degrees). Drizzle with canola oil.
5. Place the chicken breasts on the oiled griddle. Cook for 4 minutes. Flip. Cook for 4 more minutes.
6. While the chicken is cooking, add the packages of pre-cooked Spanish rice to the griddle. Toss with spatulas to heat.
7. Spoon the ranch sauce onto each chicken breast and top with a slice of pepper jack cheese. Finish cooking until the cheese is melted and the chicken reaches an internal temperature of 165F degrees.
8. Remove from the griddle and garnish with pico de gallo and tortilla strips. Serve with Spanish rice.