This recipe is adapted from a recipe on Tastykitchen.com.
4 chicken breasts, boneless and skinless or 8 chicken tenders
1 whole Avocado, diced
FOR THE MARINADE:
1-2 whole Limes
1 whole Orange, plus one cup of orange juice
¼ cups Olive Oil
⅛ cups Tequila
½ teaspoons Chile Powder
1 teaspoon Salt
¼ teaspoons Paprika
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper
¼ teaspoons Black Pepper
1 clove garlic, minced
¼ cups Fresh Cilantro, chopped
2 Tablespoons sugar
For the marinade: Zest the orange and limes into a bowl. Juice the orange and limes into the same bowl. Add orange juice Add remaining marinade ingredients. Whisk together. Reserve half of the marinade to use as a sauce (note that you will add the two tablespoons of sugar into this sauce.) Pour the rest over the chicken. Refrigerate for 1-3 hours.
At this point prepare the Cilantro Lime Rice (see recipe below).
Remove chicken from marinade and cook the chicken on the grill until no longer pink. Pour remaining marinade into the pan and cook until reduced by about half, about 5 minutes. (Don't forget to add sugar--you may add more to taste.)
To serve: cover a plate with Cilantro Lime Rice. Top this with the chicken and then the diced avocado. Pour sauce over entire dish. Serve with tortilla and chili beans.
Cilantro Lime Rice
1 cup long grain white rice or basmati rice
1 Tablespoon butter
1-2 small limes, zested and juiced
½ teaspoon salt
½ cup of cilantro, chopped
Prepare rice according to package directions, adding the butter, salt, lime juice and lime zest. When rice is cooked, fluff and add cilantro.