{"id":1082,"date":"2015-11-04T19:23:45","date_gmt":"2015-11-04T19:23:45","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=1082"},"modified":"2015-11-04T19:23:45","modified_gmt":"2015-11-04T19:23:45","slug":"tequila-lime-chicken","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2015\/11\/04\/tequila-lime-chicken\/","title":{"rendered":"Tequila Lime Chicken"},"content":{"rendered":"

Perhaps because we’re about to leave for Mexico in a couple of days, we’ve had tequila on the mind.\u00a0 We originally found this recipe from Ina Garten, but we’ve modified it slightly over time.\u00a0 The original recipe calls for boneless chicken breast with the skin on, but we chose to do bone in chicken thighs this time.\u00a0 We’ve also used this recipe on pork tenderloin as well, since it is very versatile and definitely quite tasty.\u00a0 The key is letting\u00a0the chicken marinate overnight and letting the chicken soak up all of the flavor.\u00a0 Jalape\u00f1o corn bread is a great accompaniment or a corn salad goes really nice as well.\u00a0 We hope that you enjoy it.<\/p>\n

\"Tequila<\/a>
Tequila Lime Chicken<\/figcaption><\/figure>\n

Ingredients<\/strong><\/p>\n