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 secondor third time I've made this chicken recipe  (fromIna Garten, The Barefoot Contessa). Ina suggests usingboneless, skin on chicken ~ I had boneless-skinless so that'swhat I used, and just cut the grilling time so they wouldstill be moist. 
The marinade is also wonderful forgrilled 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 sharedthis 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 wasenough 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 plasticwrap (with a little extra wrap hanging over the rim all theway around, filled the ramekins with the warm rice,pressing down gently, flipped the filled ramekins over ontothe plates the removed the plastic wrap ~ it makesa neat presentation and takes only moments ifyou 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.

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