Tequila Lime Chicken w/ Zucchini + Corn Salad and Salsa Verde

July 29, 2015 20 Comments

Tequila Lime Chicken Skewers w/ Zucchini Corn Salad and Salsa Verde | fromthelandweliveon.com

Dear neighbours, family, and friends: I’m plotting to lure you into my garden trap and insist that you try my delicious zucchini. I’ve become one of those people. Be warned.

As a thank you for taking my zucchini, I’m offering a recipe that is simple, summery, and totally delicious, as well as some links below for more zucchini ideas!

I should’ve taken the warnings to heart, knowing what I was getting into, planting the seeds back in May. But one plant wasn’t enough…what if it dies? Two plants = serious first world problems. Totally kidding about the “problems”. I’m actually pretty excited to try many of the recipes I’ve pinned and bookmarked, hoping that zucchini season stretches out a little while longer.

We grew the Costata Romanesco variety, which is supposed to be a better tasting but lower yielding heirloom. I can’t even imagine what a “regular” yield is like. It’s not that the plant produces too many fruit, it’s more that a single zucchini can gain 3 lbs in a day…kind of like me when there’s cheesecake in the fridge.

Zucchini and Corn Salad | fromthelandweliveon.comTequila Lime Chicken Skewers w/ Zucchini Corn Salad and Salsa Verde | fromthelandweliveon.comThe tequilla-lime chicken skewers (with molasses in the marinade – YEHHH!) are a simple summer treat and go perfectly with the zucchini corn salad and Salsa Verde from Cookie + Kate. The salsa verde recipe is perfect, no adaptations necessary.

For all of you zucchini growers/lovers out there:

– Pretty much everything from the “courgette” (the French name for zucchini) chapter in Tender Volume I by Nigel Slater looks and sounds incredible.

These zucchini pickles are SO GOOD! There’s a whole cup of sugar in the pickling liquid, made to pickle one measly pound of zucchini. Tempted as ever to tweak this (i.e eliminate 99% the sugar), I clenched my teeth and squinted my eyes and went “la-la-la-la-la” as I dumped the full amount of sugar into the pot (justifying that most of it won’t end up absorbed by the pickles). Why? Because the recipe is originally from The Zuni Cafe Cookbook and that book has never done me wrong. Ever.

– Hot off the press: Zucchini and Goat Cheese Galettes on BAKED. I was going to drop another zucchini bomb on y’all over on BAKED next week, but have to come up with something else now. I’m not complaining though, because those galettes look mmmmmm!

– I made us a new Pinterest Board! Many more zucchini pins to come…

Follow From the Land we Live on’s board ingredients // zucchini on Pinterest.

Tequilla Lime Chicken w/ Zucchini + Corn Salad and Salsa Verde

Serving Size: 4

Ingredients

    Tequilla Lime Chicken
  • ~2 lbs of boneless, skinless chicken thighs
  • 2 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. tequilla
  • 1 Tbsp. molasses
  • 1 tsp. sea salt
  • 2 cloves of garlic, finely chopped or minced
  • Zucchini Corn Salad
  • 2 medium or 1 large zucchini (~2lb)
  • 3-4 cobs of fresh sweet corn
  • 1 sweet bell pepper, chopped
  • 1/2 cup thinly sliced red onion
  • generous handful of cilantro leaves, chopped
  • lime, sea salt, extra-virgin olive oil, and chipotle powder, to dress
  • To Serve
  • Tortilla Chips (I <3 Neal Brothers )
  • Salsa Verde

Instructions

  1. Marinate the chicken at day in advance. Combine all the marinade ingredients in a small bowl and whisk. Let it sit for a few mins and whisk again to ensure that the salt and molasses are dissolved.
  2. Cut the chicken thighs into bite sized pieces (usually into 2-4 per thigh, depending on size)
  3. Combine the chicken and marinade in a bowl and toss to coat the chicken pieces. Place in a container with a well-fitting lid and refrigerate for 12 - 24 hours. Invert it a few times throughout the day to better distribute the marinade.
  4. Skewer the chicken onto 4 metal or soaked wooden skewers and preheat and oil the grill.
  5. Grill the skewers over low heat (low and slow is key! molasses burns) for about 8-10 minutes on each side (I'm estimating this - time will highly depend on the size of your chicken pieces and grill temp), until cooked through, registering 160°F on a meat thermometer.
  6. While the chicken is cooking, prepare the salad: spiralize or julienne the zucchini. You can also go for thicker ribbons with a regular vegetable peeler.
  7. Break each of the corn cobs in half. Position them flat side down, one at a time, on a cutting board, and use a sharp knife to slice off the kernels.
  8. Combine zucchini, corn kernels, chopped peppers, sliced onions, and chopped cilantro in a large bowl. Toss gently with your hands.
  9. Right before serving, as the cooked chicken rests, season the salad with salt, lime juice, chipotle, and olive oil, to taste.
  10. Distribute between 4 plates, and serve right away with chicken skewers on top, a spoon of salsa verde, and tortilla chips.
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20 Comments

  1. Reply

    Brianne

    July 29, 2015

    I planted two zucchini seeds and have gotten…nothing. I’ll take some of yours, for sure! Your salad sounds awesome, and I dig the new pin board. Did you see Laura Wright’s zucchini noodle Pad Thai on Design*Sponge a couple of weeks ago? I had never made zucchini noodles before, but I saw that recipe and I had to have it. It was amazing!! http://www.designsponge.com/2015/07/in-the-kitchen-with-laura-wrights-raw-pad-thai-salad.html

    • Reply

      Sofia

      July 30, 2015

      aagh I’d love to give you some zucchini! Totally missed Laura’s salad…will go check it out for sure. Thanks for the link :)

  2. Reply

    Claudia | The Brick Kitchen

    July 30, 2015

    What a gorgeous, healthy summer meal! And looks pretty quick and easy too. Definitely saving for when it is zucchini season here in the Southern hemisphere! I love your photos as well, especially the top one – just makes me want to reach in and grab a fork :)

    • Reply

      Sofia

      July 30, 2015

      Thanks so much, Claudia! I’m always so jealous of your southern summers when we’re in the dead of winter, saving all of those delicious summer recipes :)

  3. Reply

    Sahar Aman

    July 31, 2015

    So basically I know what goodies I am taking away from our potluck :) This sounds absolutely delicious and I am going to try this soon <3

    • Reply

      Sofia

      July 31, 2015

      oh you know it :) Hopefully there are other veggies too and not just zucchini taking over the world. Can’t wait to see ya at the potluck! xo

  4. Reply

    La Cuisine d’Helene

    July 31, 2015

    I really like that cookbook and now you inspired me to make these recipes, yum!

    • Reply

      Sofia

      July 31, 2015

      Awesome! Thanks Helene :)

  5. Reply

    Sarah | (Cooking for) Kiwi & Bean

    July 31, 2015

    This looks lovely. Your photography is stunning! This time of year I fall head over heels for zucchini, and I particularly like it thinly shaved (with a veggie peeler) and tossed with a mustardy (very mustardy) vinaigrette. Maybe some toasted almonds on there…and a bit of shaved parmesan for good measure. I could survive on zucchini all summer long :-).

    • Reply

      Sofia

      July 31, 2015

      Oh that sounds delicious! I’ll definitely try that combination. Thanks, Sarah :)

  6. Reply

    Julia (@Imagelicious)

    July 31, 2015

    The combination of tequila and lime on chicken sounds absolutely delicious! Beautiful flavour for a beautiful summer dinner!

  7. Reply

    Janice @Kitchen Heals Soul

    July 31, 2015

    I totally would have done the same as you and planted 2 zucchinis just in case. And then I would have had a zucchini problem on my hands. But you are right, there are a lot of ways to use zucchini, and I even slice it and add it raw to salads instead of cucumber. To be honest, it even holds its shape better than cukes, so win-win!
    Also, I had no idea a zucchini could gain 3 pounds in a day. That’s nuts!

    • Reply

      Sofia

      July 31, 2015

      I may be exaggerating…my biggest one (>4lbs) grew over a weekend that I was away. But I’m definitely having a hard time finding that sweet spot…seems like they’re too small one day and huge the next. Zucchini in salad is awesome..total win-win!

  8. Reply

    Adriana

    August 1, 2015

    Two plants seems like great control to me, I plant entire rows of everything, you know, just in case lol. This looks divine! Gorgeous photos!

    • Reply

      Sofia

      August 3, 2015

      oh if I had the space for rows :) Thanks, Adriana!

  9. Reply

    Sarah

    January 19, 2016

    Is there a substitute for the molasses? I have everything else, but no molasses.

    • Reply

      Sofia

      January 19, 2016

      Hi Sarah! Some dark brown sugar should work well, or maybe a little maple syrup. It won’t have the same depth of flavour (molasses is super flavourful!), but I think it’ll taste good regardless.

  10. Reply

    Katherine | Omnivore’s Cookbook

    June 20, 2016

    Sofia, this looks stunning! I know it’s got tequila but I’ll have this any time of day, really!

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