A savory spin on a classic summer cocktail, the Tequila Sunrise, this Chicken with Cherry-Orange Salsa is succulent, sweet and the perfect summer meal! Hello there, friends! How’s it going?

I had a major uh-oh yesterday. I accidentally hit publish on a blog post that isn’t supposed to go live until next Thursday. So if you saw the half finished post, I apologize. Now do me a favor and erase those images and half written paragraphs from your mind until next week. Mmmm-kay?

Other than that whoops, I’m fine… just sitting over here in the office at the SuBourbon Country Cottage thinking about how there is so much to love about summer.

The grilling, flowers, produce, fruit… the general and overall feeling this season brings. With so much to love, it’s a shame summer also has to bring heat and humidity.

Is it blazing hot yet where you are? It certainly is hotter than h-e-double-hockey-sticks here in N to the C… but, I’m trying to remind myself not to complain. Since we moved here from FL almost a year ago (<– time flies), I know it could be a lot hotter and the humidity much higher.

I think, general speaking, that is something we should all try to remind ourselves from time to time – things can always be worse. Anyways, I’m completely off point. I am talented at that.

I digress.

Back to summer.

I already declared my undying love for all of summer’s fruit, and cherries are one of my favorite. I wish their season was longer though and lasted the entirety of summer. But, since it doesn’t, I knew I absolutely had to bring you a dish that featured cherries while they were still ripe for the picking.

And, me being… well, me, I figured I might as well add a bit of tequila. You know, for good measure. Tequila Sunrise Chicken with Cherry-Orange Salsa

This dish is a savory spin on a classic summer cocktail, the Tequila Sunrise. And this dish also happens to be legitimately delicious, my friends. <– Or is that kind of obvious?

Chicken + Tequila + Cherries + Oranges = No brainer

The chicken itself is succulent and tender with notes of citrusy tropical flavors and a hint of tequila. And the cherry-orange salsa is fresh, sweet and tart with a touch of spicy heat. While both the salsa and chicken are absolutely scrumptious on their own, the salsa enhances and mimics the flavors of the marinade used for the chicken and together they really shine. The Notes:

1. Disclaimer: I had every intention of showcasing this chicken grilled, but I opted to oven bake it for aesthetic purposes. The grill marks on the chicken with the salsa on top didn’t look as photogenic as the baked chicken. I have made this dish both ways, baked and grilled, and both taste delicious. I have included instructions for both methods in the recipe below.
2. I didn’t quick brine my chicken because the marinade contains orange and lime juice which helps tenderize the chicken. I did, however, pound my chicken out to an even ¾’’ thickness to help it cook evenly and prevent it from drying out where the chicken was thinner. I highly recommend you do this. It takes 1 minute and really makes a difference where texture is concerned. Simply place the chicken in a large Ziploc bag and give it a few whacks with a mallet until an even thickness is achieved. Just make sure you don’t pound it out too thin, you aren’t looking to make cutlets.
3. The salsa can be made in advance, but as with most things, it tastes best when served the day it is made.
4. I served this dish with tri-colored couscous, which is pictured.

Grilled or oven-baked, this Tequila Sunrise Chicken with Cherry-Orange Salsa is a delicious combination of sweet and savory. Make this your next summer meal, your taste buds will thank you. Until next week friends, cheers – to a wonderful Father’s Day to all the dads out there!

-xoxo-

Cheyanne

*While I totally think you should make this dish for your dad on Father’s Day, if you want something a little more “manly” I compiled a round-up last year of Dude Approved Food. Check it out here.

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