Grilled Tequila Lime Chicken Food

GRILLED TEQUILA LIME CHICKEN

Steps:

• Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
• Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.

TEQUILA-LIME CHICKEN

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TEQUILA LIME CHICKEN MARINADE

Steps:

• In a bowl or a measuring cup, whisk together lime juice, tequila, olive oil, cilantro, chili powder, honey, garlic powder, salt, and pepper.
• Place chicken in a zip-top bag or a baking dish and pour marinade over, moving chicken around to coat on all sides. If using a bag, put the bag into a bowl to prevent leaks spilling in your fridge. If using a baking dish, cover with plastic wrap.
• Place in fridge and marinate for 30 minutes to 4 hours. When ready to cook, remove from marinade and grill over medium heat (350°F) for 15-20 minutes or until internal temperature reaches 165°F on an instant read thermometer, flipping once. Cooking time will vary depending on thickness of meat and exact grill temperature.

TEQUILA-LIME GRILLED CHICKEN BREASTS

Steps:

• With a sharp, heavy knife, cut each chicken breast in half crosswise for a total of 6 pieces. In a large glass or plastic bowl, combine cilantro, tequila, lime juice, brown sugar, chile, garlic, salt, and pepper. Add chicken and mix to coat with marinade. Cover and let stand at room temperature for 30 minutes. (Do not marinate longer, because the acid in the marinade will begin to "cook" the chicken.).
• Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
• While grill heats, remove chicken from marinade, transfer to a platter, and pour marinade into a small bowl. Push your fingers under skin of each piece of chicken and rub meat with 1/2 teaspoons lime zest.
• Place chicken skin side down on oiled cooking grate and brush with marinade; cover gas grill. Cook until skin is browned but not charred, 4 to 6 minutes. Turn chicken with a wide spatula, brush again with remaining marinade, and cook, turning as needed to prevent burning, until chicken is no longer pink at the bone (cut to test), about 10 minutes longer. Transfer to a clean platter.

GRILLED TEQUILA-LIME CHICKEN FAJITAS

Steps:

• Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
• Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
• Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Slice cooked chicken; serve alongside skewers.

TEQUILA LIME CHICKEN THIGHS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
• In a large bowl, whisk together the cilantro, ancho chile powder, sugar, granulated garlic, cumin, black pepper, chili powder, salt until well combined. Add the chicken to the bowl and toss to coat in the dry rub, then drizzle with the olive oil and toss again until evenly coated.
• Arrange the chicken thighs directly on the grill grates, meat-side down. Insert the probe horizontally into the center of one of the thighs, avoiding the bone. Close the lid and and cook for 15 minutes.
• Meanwhile, make the glaze: in a small saucepan, combine the honey, pineapple juice, tequila, red pepper flakes, hot sauce, butter, and lime juice. Bring to a boil over medium heat and cook until thickened and reduced by about one third, about 3 minutes. Remove the pot from the heat and cover to keep warm.
• Brush the chicken with the glaze, then flip and brush more glaze on the other side. Close the lid and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.
• Remove the chicken from the grill and serve. Enjoy!

GRILLED TEQUILA-LIME CHICKEN

Steps:

• Mix first 8 ingredients in bowl. Add chicken; turn to coat. Cover; chill overnight.
• Prepare barbecue (medium heat). Brush grill rack with oil. Grill chicken until cooked through, turning occasionally, about 18 minutes. Transfer to platter.

TEQUILA-LIME CHICKEN

Steps:

• Place chicken breasts in a plastic bag or a bowl.
• Combine all remaining ingredients in a food processor and process for about 30 seconds until well mixed.
• Reserve one cup of the marinade for basting.
• Pour remaining marinade over the chicken breasts. Marinade in the refrigerator for about an hour.
• Grill the chicken breasts for about 20 minutes over a low-medium grill. Turn frequently and baste liberally with the reserved marinade.
• Serve with your favorite side dishes such as Spanish rice, corn and peppers, and guacamole.
• Or.
• Slice chicken breasts for fajitas and serve with sauteed onions and peppers.

THE BEST TEQUILA LIME GRILLED CHICKEN

Steps:

• Lay the chicken thighs out on a cutting board and trim any large pieces of skin or fat from them.
• In a small bowl combine all of the spices and mix well together.
• Sprinkle the spice rub generously over both sides of each chicken thigh.
• Transfer the chicken to a 1 gallon zip lock bag.
• In the same bowl as the spice mix, whisk together the lime juice, tequila and syrup.
• Pour the liquid into the bag, squeeze to get all of the air from the bag and seal.
• Massage the bag to make sure the chicken is completely covered in the marinade and liquid.
• Let rest in the fridge for at least 4 hours or up to 24 hours.
• Preheat your grill to high.
• Using tongs, carefully place each thigh onto the grill and cook for about 5 minutes.
• Turn the chicken over and repeat until the internal temperature reaches 165 degrees.
• Place the chicken on a plate, cover with foil and let rest for 5 minutes.
• Slice or chop into pieces and eat as is or use in another dish.

TEQUILA CHILI-LIME GRILLED CHICKEN

Steps:

• 1. Make marinade by mixing all ingredients in shallow glass or plastic or resealable plastic bag.
• 2. Flatten each chicken breast to 1/4 inch thickness, between sheets of plastic wrap or wax paper. Add chicken to marinade.
• 3. Cover dish or seal bag and refrigerate for at least 30 minutes, but no longer than 24 hours. Remove chicken from marinade; discard remaining marinade.
• 4. Cover and grill chicken 4-6 inches from medium heat for 8-10 minutes, turning once, until juice of chicken is no longer pink.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno 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 and allow to rest for 5 minutes. Serve hot or at room temperature.