CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
TEQUILA CITRUS CHICKEN
Steps:
- Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
- Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.
CITRUSY TEQUILA CHICKEN THIGHS
Categories Chicken Grill/Barbecue
Number Of Ingredients 15
Steps:
- Chicken: 1. Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight. 2. Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray. 3. Remove chicken from plastic bag and pour marinade into a small saucepan. Boil for 1 minute and reserve. Place chicken on direct heat and grill for 5 minutes per side. Remove to indirect heat and grill for 20 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade. Rice Salad: 4. In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.
GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS
Citrus/herb flavored chicken thighs. Serve with couscous or orzo and freshly steamed vegetables. I like to serve this with the Orzo with Parmesan and Basil recipe on this site by DODIEPAJER.
Provided by westcoastcook
Categories Chicken Thighs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
- Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 417.3 calories, Carbohydrate 11.8 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 68.8 mg
CITRUSY CHICKEN WITH TEQUILA AND RICE SALAD
The chicken is marinated, then grilled. And WHOO HOO! The marinade is not tossed, but used to make the rice salad. From "Family Circle" magazine. In this recipe, McCormick's Smokehouse pepper is used. This is black pepper that has been infused with applewood smoke. You can use ordinary black pepper or try bacon salt for the salt, or adding a little liquid smoke to the marinade. Times do not include marinating time.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the marinade in a large resealable plastic bag; combine orange juice, lime juice, tequila, canola oil, salt and pepper.
- Add chicken and place in the refrigerator for 4 hours, up to overnight.
- Heat a grill to medium high heat, preparing for direct and indirect grilling.
- Remove chicken from marinade and boil for 1 minute and reserve.
- Grill chicken, over direct heat, for 5 minutes per side; transfer to indirect side and continue grilling, basting every 5 minutes, until cooked through (internal temperature 160 degrees F), about 20 minutes.
- Meanwhile, in a large bowl, whisk olive oil, 3 tablespoons of the boiled marinade, and salt.
- Stir in rice, peppers, green onions, and cilantro.
- Serve salad, at room temperature, with the chicken.
Nutrition Facts : Calories 243, Fat 11.7, SaturatedFat 1.4, Sodium 486.6, Carbohydrate 31.7, Fiber 0.9, Sugar 2.4, Protein 2.8
GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS
Categories Chicken Citrus Fruit Garlic Herb Onion Vegetable Backyard BBQ Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
- Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.
RESTAURANT-STYLE TEQUILA LIME CHICKEN
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Provided by Robbie Rice
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 4
Number Of Ingredients 26
Steps:
- Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
- Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
- Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
- Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g
TEQUILA-GLAZED GRILLED CHICKEN THIGHS
Sticky-delicious chicken that will be a standout at a BBQ party. If you wish not to use tequila, you can substitute 1/3 cup pineapple juice.
Provided by weekend cooker
Categories Chicken Thigh & Leg
Time 1h
Yield 6 chicken thighs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high heat.
- Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
- Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes).
- Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.
- Add cornstarch mixture to juice mixture, stirring constantly with a whisk.
- Bring to a boil, and cook for 1 minute, stirring constantly.
- Remove from heat, and stir in lime rind, lime juice, and red pepper.
- Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
- Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.
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