TEQUILA LIME CHICKEN
Source: Ina Garten http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html
Provided by Kirstin in the Couv
Categories Chicken Breast
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 889.8, Carbohydrate 7, Fiber 0.8, Sugar 2.6, Protein 30.9
TEQUILA SCREWDRIVER
Steps:
- Gather the ingredients.
- Pour the tequila into a highball glass filled with ice.
- Top with orange juice. Garnish with fresh orange slices or cherries, as desired.
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 13 g, Fat 0 g, ServingSize 1 serving, UnsaturatedFat 0 g
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-ORANGE CHICKEN BREASTS
Make and share this Tequila-Orange Chicken Breasts recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 418.5, Fat 20.3, SaturatedFat 4.7, Cholesterol 142.9, Sodium 784.5, Carbohydrate 5.1, Fiber 0.8, Sugar 2.7, Protein 51.5
TEQUILA-LIME CHICKEN TACOS
These easy chicken tacos, made with marinated grilled chicken and a cilantro-spiked mayonnaise, are an easy meal, perfect for weeknights or casual entertaining.
Provided by Cheryl and Bill Jamison
Categories Mains
Time 40m
Number Of Ingredients 18
Steps:
- In a small bowl, combine the lemon zest and juice, tequila, Triple Sec, oil, chile or chile seasoning, and salt. Place the chicken breasts in a zippered plastic bag and pour in the marinade. Seal the bag, and toss back and forth to coat the chicken evenly. Refrigerate for at least 1 hour and up to 24 hours.
- Up to 1 hour before grilling, place the lime sections on a plate, sprinkle them with the tequila, and rub lightly with oil. Let sit at room temperature.
- In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to serve.
- When you're ready to grill the chicken, drain and discard the marinade.
- Fire up the grill to medium heat.
- Grill the chicken and limes, uncovered, over direct heat. Cook, turning the chicken and limes a few times. Grill the limes until they've softened somewhat and developed a bit of char, 4 to 6 minutes. Grill the chicken until cooked through, 6 to 8 minutes.
- Meanwhile, warm the tortillas along the perimeter of the grill and then wrap them in a towel or foil to keep warm.
- Working quickly, coarsely chop or shred the chicken and pile it on a platter. Surround it with the grilled limes and bowls of cilantro and onion, if desired. Serve with the wrapped tortillas and, if using, the sauce. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 210 kcal, Carbohydrate 14 g, Protein 10 g, Fat 11 g, SaturatedFat 3 g, TransFat 0.03 g, Cholesterol 34 mg, Sodium 221 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 8 g
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