Tequila Grilled Chicken with Jalapeno Cream Sauce

Last week I was at a baby shower and I had a very delicious stuffed Jalapeno Pepper. As I planned out this week's dinners I wondered what it would be like to combine those flavors with grilled chicken. The end result was this delicious concoction of zesty grilled chicken drizzled with lime and topped with a rich creamy Jalapeno Sauce.  Serve this with Mexican rice, refried beans, or a crisp green salad. Talk about Yum!

Tequila Grilled Chicken with Jalapeno Cream Sauce

Chicken only adapted from Foodnetwork.com

Chicken:

2 T olive oil

1/8 c. finely chopped red onion

1 1/2 T ground cumin

1/4 tsp. chopped garlic

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. ground black pepper

1/8 tsp. cayenne pepper

Juice from 1/2 of a lime, or about 1 Tablespoon

2 T. finely chopped fresh cilantro leaves

1 oz. Tequila

1 lb boneless skinless chicken breasts (2 breasts sliced in half to make 4 equal portions)

Sauce:

3/4 c. milk

4 oz of cream cheese

1/2 of a seeded and diced Jalapeno Pepper

1 1/2 c. Monterey Jack cheese

a few shakes of granulated chicken bouillon (approx 1/2 tsp)

For the chicken:

Combine all ingredients except chicken and 1 tablespoon of the lime juice in a Ziploc bag to make a marinade. Add chicken and marinade for about 1 hour.

Grill Chicken on an outdoor grill over medium heat for about 5 minutes per side or until meat is no longer pink. Drizzle with 1 tablespoon of additional lime juice.

For the sauce:

Add milk to a small saucepan over low heat. When milk is warm add cream cheese. Slowly bring heat to medium low and stir to combine, making sure all lumps are gone. Add Jalapeno, Bouillon, and Monterey Jack cheese, stirring until melted and smooth.

To serve, place chicken on a platter and top with sauce. Garnish with lime wedges, cilantro, and diced red onion (optional).