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
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
HONEY TEQUILA LIME CHICKEN
This is a quick marinade that's best on chicken but delicious on fish too. You can bake, BBQ or grill.
Provided by NetDiva Amy
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
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
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
APPLEBEE'S TEQUILA LIME CHICKEN
Make and share this Applebee's Tequila Lime Chicken recipe from Food.com.
Provided by Queen uh Cuisine
Categories One Dish Meal
Time 12h15m
Yield 1-2 meal/appetizer, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- To prepare chicken, pour lime juice and tequila into a sealable plastic bag.
- Place chicken in the bag and place in refrigerator.
- Marinate chicken overnight or up to 6 hours.
- To prepare salsa ranch dressing, in a small bowl mix salsa and ranch dressing.
- Remove chicken from marinade and grill over medium heat 10-15 minutes or until thoroughly cooked.
- To assemble: Scatter tortilla chips on an oven-safe plate. Place shredded chicken on top of tortilla chips. Pour salsa ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!
- Serve with pico de gallo and Spanish rice on the side.
Nutrition Facts : Calories 522.8, Fat 33.8, SaturatedFat 9.4, Cholesterol 119.5, Sodium 874.7, Carbohydrate 14.6, Fiber 1.1, Sugar 5, Protein 41.3
LOWER FAT TEQUILA LIME CHICKEN
Make and share this Lower Fat Tequila Lime Chicken recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Combine first 8 ingredients then chicken in a medium bowl and allow to marinade for 2-3 hours.
- Combine the next set of dressing ingredients (ingredients up to the chicken) in a medium bowl, cover, and chill until needed.
- Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.
- Arrange the cooked chicken in a baking pan, brush with prepared mexi-ranch dressing, and sprinkle with cheese.
- Broil the chicken for 2-3 minutes, or just until the cheese has melted.
- Serve the chicken over a bed of crumbled chips.
- Serve with Spanish rice and pico de gallo or salsa.
RESTAURANT-STYLE TEQUILA LIME CHICKEN
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Provided by Robbie Rice
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 4
Number Of Ingredients 26
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.
Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g
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