Tequila Grilled Chicken with Jalapeno Cream Sauce

My husband is not a fan of chicken. There has been one chicken dish he loved. I didn't make it, Bobby Flay's Mesa Grill did. But sorry Mr. Flay, your 40 Spice Chicken has been bumped to #2 on Dustin's favorite chicken dishes. This is #1!!!! It was soooo good! The chicken was tender and full of flavor. The sauce was so creamy and just the right amount of spicy. And if you wanted to lighten it up, the chicken is great even with out the sauce. But I never pass on cheesy cream sauces!

Tequila Grilled Chicken with Jalapeno Cream Sauce

Chicken:

2 T olive oil

1/8 c. finely chopped red onion

1 1/2 T ground cumin

1/4 tsp. chopped garlic

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. ground black pepper

1/8 tsp. cayenne pepper

Juice from 1/2 of a lime, or about 1 Tablespoon

2 T. finely chopped fresh cilantro leaves

1 oz. Tequila

1 lb boneless skinless chicken breasts (2 breasts sliced in half to make 4 equal portions)

Sauce:

3/4 c. milk

4 oz of cream cheese

1/2 of a seeded and diced Jalapeno Pepper

1 1/2 c. Monterey Jack cheese

a few shakes of granulated chicken bouillon (approx 1/2 tsp)

For the chicken:

Combine all ingredients except chicken and 1 tablespoon of the lime juice in a Ziploc bag to make a marinade. Add chicken and marinade for about 1 hour.

Grill Chicken on an outdoor grill over medium heat for about 5 minutes per side or until meat is no longer pink. Drizzle with 1 tablespoon of additional lime juice.

For the sauce:

Add milk to a small saucepan over low heat. When milk is warm add cream cheese. Slowly bring heat to medium low and stir to combine, making sure all lumps are gone. Add Jalapeno, Bouillon, and Monterey Jack cheese, stirring until melted and smooth.

Where I got the recipe!

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