This southwestern chicken recipe is bound to be a hit with your family. It’s got Mexican flare with that special “secret” ingredient to give it a kick. Serve alongside grilled or sautéed vegetables and a grain pilaf.


1 pound chicken breasts, cut into 1-inch pieces
½ cup tequila
1 cup fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon chili powder
1 jalapeno pepper, seeded, minced
1 teaspoon salt
2 tablespoons unsalted butter
¼ cup chopped fresh cilantro, for garnish


1. Combine tequila, lime juice, oil, honey, chili powder, pepper, and salt in a large bowl. Add chicken, toss to coat, and refrigerate 2 to 4 hours, covered.

2. Melt butter in a large skillet over medium heat. When hot, add chicken pieces and cook until no longer pink, 10 to 15 minutes total. Add cilantro and stir to coat.