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

This marinade is also great on shrimp or pork tenderloin.

• Ready In: 6 hrs 55 mins
• Serves: 6

Ingredients

• 2  large  ripe mangoes (about 2 cups)
• 1 -2  chipotle chile in adobo
• 1⁄2 cup  packed fresh cilantro leaves
• 1⁄2 cup  freshly squeezed lime juice
• 1⁄2 cup  tequila
• 1  tablespoon  minced garlic
• 2  teaspoons lime zest
• 1  teaspoon kosher salt, divided
• 1  fryer, cut up

• Cilantro-Lime Rice

• 1  cup long grain rice
• 1  cup chicken broth
• 1  cup water
•  salt
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon lime zest

Directions

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.