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.
Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams
TEQUILA LIME CHICKEN AND RICE WITH RADISH SALSA
Chicken and rice cooked together with tequila, Mexican spices, vegetables, and plenty of cilantro for a flavorful one-pot meal. The dish is topped with a fresh radish salsa for crunch and an acidic bite.
Provided by Ashley Pelaez Walker
Categories Chicken Main Course
Time 1h
Number Of Ingredients 23
Steps:
- Heat olive oil over medium-high heat, in a large dutch oven. While oil is heating, prepare the chicken. Season with salt and pepper, then prepare the spice mixture. In a small bowl combine garlic powder, onion powder, cumin, and coriander. Use half of the mixture to season the chicken and set the rest aside.
- Once oil is hot and begins to shimmer when swirled around the pot, add seasoned chicken pieces in a single layer. Cook, undisturbed, on the first side for 5 minutes, until it browns. Once chicken is browned, flip and cook for another 2-3 minutes on the second side. The goal is not to cook the chicken through at this stage, just to brown it.
- Remove the chicken and set aside. Add onions, bell pepper, and cilantro stems to the pot adding a drizzle of oil if needed. Season with salt and pepper, then add remaining seasoning mixture. Stir to combine and cook the vegetables over medium heat for 5 minutes, until beginning to soften. Stir occasionally to ensure nothing burns or sticks to the bottom of the pot.
- Once vegetables begin to soften, add garlic and stir to combine. Cook for 1 minute then raise heat to high and add tequila. The tequila will bubble up when added. Using a wooden spoon or spatula, scrape up any bits from the bottom of the pan. After the tequila has almost evaporated, add the chicken, rice, and broth.
- Stir to combine all ingredients and bring to a boil. Cover and lower to a simmer. Cook, covered, for 20 minutes, until rice is tender and liquid has been absorbed.
- While chicken and rice are cooking, prepare the radish salsa. Combine all ingredients in a medium bowl and taste for seasoning. Adjust seasoning if needed and set aside until chicken and rice are finished cooking.
- Once chicken and rice are finished cooking, garnish with chopped cilantro and radish salsa.
Nutrition Facts : Calories 583 kcal, Carbohydrate 50 g, Protein 43 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 109 mg, Sodium 930 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
TEQUILA LIME CHICKEN
Make and share this Tequila Lime Chicken recipe from Food.com.
Provided by Alia55
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
TEQUILA LIME CHICKEN WITH CILANTRO LIME RICE
This delicious Tequila Lime Chicken with Cilantro Lime Rice is incredibly easy to put together and full of delicious Mexican flavor!
Provided by Joanna Cismaru
Categories Dinner
Time 50m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 321 kcal, Carbohydrate 19 g, Protein 22 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 428 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TEQUILA LIME CHICKEN WITH RICE
Enjoy this tequila, lime marinated chicken breast with flavorful rice.
Provided by zEkVjkwZc4zB5kzu7NnW0qR0UQwp12047
Categories Main Course
Time P1DT30m
Number Of Ingredients 36
Steps:
- Trim any fat off your chicken breast, combined dry seasonings together. Rub into both sides of your chicken breast. Place your chicken breast into a vacuum seal bag, Squeeze the juice of one lime into the bag, followed by 1/2 of your choice of Tequila. If you do not have a vacuum sealer, place one cup of tequila, lime juice and chicken into a Ziploc, get out as much air as possible. marinate for 12 to 24 hours.
- Preheat your oven to 350 degrees. Sear chicken in a cast iron skillet until nicely seared and golden brown on both sides. Place into your preheated oven for 20 mins or until you reach an internal temp of 165 degrees.
- Rinse your rice until your water runs clear. Dissolve chicken paste in 3 1/2 cups of warm water. Preheat a nonstick skillet on med high heat. Put olive oil in skillet and heat. Once oil is hot, pour in chopped onion and a pinch of salt. Sautee until tender. turn down heat to med, pour in tomatoes and cook until juices are reduced by half. pour in rice, dry seasonings and lime juice. Put in your tomato paste and stir until dissolved. pour is water and stir everything together. place lid on skillet and bring to a boil. reduce heat to lowest setting and cook for about 15 mins. do not lift the lid until after 15 mins. if rice is not tender, put the lid back on for another 5 mins.
- Combined all ingredients for the pico and mixed together well and set aside.
- Blend ingredients for the sauce together in a blender or food processor. Pour into a sauce bottle.
- Place your rice in a bowl. Top with cheese. put the pico on top of the cheese and spread out. Slice your chicken in thin strips and place on top of the pico. Top chicken with the avocado ranch sauce, cilantro, tortilla strips and a lime wedge and enjoy!
Nutrition Facts : ServingSize 24 oz, Calories 1007 kcal, Carbohydrate 91 g, Protein 36 g, Fat 32 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 930 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 23 g
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.
Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 grams
TEQUILA LIME CHICKEN
I got this recipe from a news report. A guy was on probation and came back from lunch. He had to submit to a breathalyzer. He failed. He claimed that he didn't drink but only ordered a burrito at a stand. The judge then had the burrito stand give up the recipe. They did another breathalyzer after eating the burrito. Sure enough, even though it is cooked, all of the alcohol doesn't leave. Just be forewarned!
Provided by Mulligan
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the ingredients together. Marinate for one hour, or overnight. Discard marinade.
- You can grill or pan fry with a little oil and onion, red and green peppers.
- Serve on tortillas with peppers and onions. Add other ingredients if desired.
Nutrition Facts : Calories 245.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 43.9, Sodium 246.4, Carbohydrate 24.3, Fiber 2, Sugar 2.8, Protein 21.1
TEQUILA-LIME CHICKEN
This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.
Provided by JLREED
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 244.4 calories, Carbohydrate 1.7 g, Cholesterol 68.8 mg, Fat 8.8 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 0.2 g
TEQUILA LIME CHICKEN FROM APPLEBEE'S
I started making this recipe years ago. It was probabley the first "out of my comfort zone" recipe I had ever tried and my family LOVED it. I actually think this recipe is better then the restaurant dish. On the mexi-ranch dressing I add much more cumin, chili powder, and dill weed then the recipe calls for so just keep mixing until you have the kind of flavor you desire.
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 28
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.
Nutrition Facts : Calories 542.7, Fat 33.8, SaturatedFat 12.7, Cholesterol 134.3, Sodium 1736.8, Carbohydrate 18.4, Fiber 0.9, Sugar 5.4, Protein 40.5
TEQUILA-LIME CHICKEN
Grilled chicken breasts with a light, fresh marinade. These are great right off the grill or the breasts can be sliced for chicken fajitas.
Provided by BearsFanJeff
Categories Meat
Time 40m
Yield 5-6 chicken breasts, 5-6 serving(s)
Number Of Ingredients 14
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
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
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