Tequila Lime Chicken With Cilantro Dressing Food

TEQUILA LIME CHICKEN WITH CILANTRO LIME RICE

Steps:

• Heat the oil in a dutch oven and add onion and garlic. Cook for 3 to 4 minutes until onion is tender and translucent. Reduce heat to low and add the rice. Cook for about a minute stirring constantly making sure the rice doesn't burn.
• Add cumin, salt, pepper, cayenne and turmeric, and then add the chicken broth and stir everything together. Bring the mixture to a boil and then reduce the heat to low. Cover, and simmer until the rice is done. Stir in lime juice and cilantro.
• Slice the lime and squeeze the juice into a blender. Add tequila, olive oil, salt, garlic, jalapeno, and cilantro. Blend the mixture until totally combined.
• Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
• Remove the chicken from the bag and grill it over medium-high heat, flip the chicken and continue grilling until chicken is cooked through, about 5 min per side. Slice the chicken and server over the cilantro and lime rice.
• Top with diced tomatoes, jalapenos, cilantro and lime slices.

BBQ CHICKEN KABOBS WITH TEQUILA LIME CILANTRO

Steps:

• Special equipment: 6 wooden skewers
• In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
• Preheat a grill to medium heat.
• Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.

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.

CILANTRO LIME GRILLED CHICKEN SANDWICH

Steps:

• Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
• Preheat an outdoor grill or grill pan to medium-high heat.
• Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
• Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.

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 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:

• 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

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.

TEQUILA LIME CHICKEN

Steps:

• In a small mixing bowl, muddle cilantro, garlic, cumin and jalapeo until you have a thick paste.
• Add tequila, lime juice, and olive oil.
• Wash the chicken, pat dry and place in a large, heavy-duty resealable plastic food bag, pour the marinade over the chicken in the bag.
• Seal the bag and refrigerate several hours or overnight.
• Prepare a medium-hot charcoal fire.
• Drain the chicken, discarding the marinade. Grill chicken, turning often, until they are slightly charred and cooked through, about 25 minutes.

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 SLAW WITH LIME AND CILANTRO

Steps:

• Combine first 5 ingredients in a large bowl. Add remaining ingredients and toss.