Tequila Lime Chicken Marinade Food

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 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.

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-LIME CHICKEN WITH HONEY DRIZZLE

Steps:

• In large bowl, mix all chicken ingredients except chicken tenders. Add chicken; toss gently to mix. Cover with plastic wrap; refrigerate 1 to 2 hours to marinate.
• Heat gas or charcoal grill.
• When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook about 3 minutes on each side or until browned and no longer pink in center.
• Before serving, drizzle chicken with 2 tablespoons honey and 1 tablespoon olive oil. Sprinkle with salt, pepper and additional chopped cilantro.

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.

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 - INA GARTEN

Steps:

• Combine the tequila, lime juice, orange juice, garlic, salt, and pepper in a large bowl.
• Add the chicken breasts.
• Refrigerate overnight.

TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

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.

RESTAURANT-STYLE TEQUILA LIME CHICKEN

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.

HONEY TEQUILA LIME CHICKEN

Steps:

• Mix all ingredients, except cilantro and meat in medium sauce pan.
• Simmer over medium heat about 15 minutes or until onions are soft but not clear.
• Cool completely. (Instead of adding water above, I add ice cubes at this stage.).
• Place chicken in a baking pan and pour mixture over the chickent.
• Marinade at least 1 hour, preferably over night. If the sauce doesn't completely cover the meat, turn it over half way through.
• If baking, pour out half the liquid and cover with finely chopped cilantro.
• Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces).
• If grilling, then grill and add the cilantro after cooking.

TEQUILA LIME CHICKEN FROM APPLEBEE'S

Steps:

• Marinate 2-3 hours.
• For mexi-ranch blend all ingredients in blender.
• Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
• Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
• Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

TEQUILA LIME MARINADE

Steps:

• Mix all the ingredients together.
• Let the mixture sit, preferably overnight, but at least for 2 to 3 hours.
• Shake the mixture well, then reserve 1/2 cup to use as a baste.
• Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates.
• When grilling marinated food, use reserved marinade as a baste during the second half of cooking.
• Discard used marinade when you start cooking.