Stove Top Margarita Chicken With Fresh Corn Relish

I love Margarita Chicken, but I wanted to come up with a way to do it inside during times when the weather prohibits out-door grilling. This is what I ended up with. (Times do not include Marination.)

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts
• 3  tablespoons butter

• Marinade Ingredients

• 2  cups  margarita mix (use your favorite brand)
• 1  cup  tequila
• 3  garlic cloves (smashed)
• 1  fresh jalapeno pepper (seeded and minced)
• 1⁄4 teaspoon Tabasco sauce
• 1⁄4 teaspoon lime zest

• Corn Relish Ingredients

• 3  large  ears of corn (cooked & cut off cob)
• 1  small red onion (minced)
• 1  small red bell pepper (diced finely)
• 1  large  fresh jalapeno (seeded and minced)
• 1⁄4 cup fresh cilantro (chopped finely)
• 1  large lime, juice of
• 1  large lime (sliced thinly for garnish)

Directions

1. Mix together all marinade ingredients in a large zip-top bag. Season with salt and pepper to taste, and add chicken breasts.
2. Marinate chicken overnight, or at least 8 hours.
3. When ready to cook, heat butter in a large skillet.
4. Add chicken breasts and brown for 5-6 minutes per side.
5. Pour in about 1/2 cup of the marinade,cover, and cook over medium heat for about 15-20 minutes, until chicken is done, checking and turning chicken once, halfway through.
6. Meanwhile, mix together corn relish ingredients, and stir well to blend.
7. When chicken is done, place on a serving platter, with the corn relish, over the top of all, or on the side, however you prefer.
8. Garnish with lime slices.