"This is one of our favorite summertime meals. Marinated chicken and veggies are cooked on the grill and served in a gordita-size tortilla with some sour cream, Cheddar cheese, and some wild rice on the side. We usually use the bottle marinade from the store."


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  • 2 skinless, boneless chicken breasts
  • 1 (12 ounce) bottle tequila-lime marinade, divided
  • 1 onion, cut into large chunks
  • 1 (8 ounce) package button mushrooms
  • 1 red bell pepper, cut into large chunks
  • 1 green bell pepper, cut into large chunks
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
    2. Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
    3. Preheat grill for medium heat and lightly oil the grate.
    4. Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
    5. Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    6. Slice cooked chicken; serve alongside skewers.


    • Cook’s Notes:
    • To make it lighter in fat, use fat-free sour cream and reduced-fat cheese.
    • For a vegetarian version, replace the chicken with portobello mushrooms.
    • If using wooded skewers, don’t forget to soak them in water first.
    • Editor’s Note:
    • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

    Nutrition Facts

    Per Serving: 143 calories;1.8 g fat;15.9 g carbohydrates;15.2 g protein;34 mg cholesterol;1996 mg sodium.Full nutrition
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