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Tequila-Mango Chipotle Chicken W/Cilantro-Lime Rice (Shrimp/Pork

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“This marinade is also great on shrimp or pork tenderloin.”
6hrs 55mins

Ingredients Nutrition


  1. In bowl of food processor, combine first 7 ingredients and 1/2 teaspoon salt. Process until blended. Place chicken in food storage bag; pour marinade over chicken and refrigerate 6-8 hours or overnight. Remove from marinade; discard marinade.
  2. Preheat oven to 400 degrees F.
  3. Arrange chicken pieces on rack in shallow roasting pan. Sprinkle remaining 1/2 teaspoon salt over chicken pieces. Place in preheated oven and roast for 45-55 minutes, or until chicken thighs reach an internal temperature of 180 degrees F and chicken breasts reach an internal temperature of 170 F using an instant-read thermometer. Serve with Cilantro-Lime Rice
  4. Cilantro-Lime Rice:
  5. In 3-quart saucepan, bring rice, chicken broth, water and salt to a boil. Reduce heat; simmer, covered, until liquid is absorbed (about 20 minutes). Remove from heat; stir in cilantro and lime zest.

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