Tequila And Orange Juice Food

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.

TEQUILA AND ORANGE CRANBERRY SAUCE

Steps:

• Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

CITRUS TEQUILA COCKTAIL

Steps:

• Add the tequila, citrus juices, and sugar to a cocktail shaker and shake well to combine. Add mint leaves and fill the shaker with ice. Shake until frothy. Strain into 2 cocktail glasses filled with ice cubes. Garnish each with a sprig of fresh mint and serve immediately.

TEQUILA-ORANGE CHICKEN BREASTS

Steps:

• To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
• Rinse the chicken breast under cold water; pat dry with paper towels.
• Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
• Remove the chicken from the bag and reserve the marinade.
• Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
• Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.

TEQUILA CITRUS MARINADE

Steps:

• In a bowl, pour in the olive oil, tequila, and citrus juice.
• Ream the limes to get all the juice and add enough orange juice to get a full cup.
• For herbs, remove the leaves and put them whole in the marinade.
• Add jalapeno.
• Add the zest of one lime and an orange.
• Add salt and pepper.