Honey Tequila Lime Chicken Recipes

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.

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.

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.

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.

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.

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.

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.

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).

Steps:

• In a large resealable plastic bag, combine flour and cayenne. Add chicken, a few strips at a time, and shake to coat.
• In a skillet, brown chicken in butter on all sides.
• Combine the lime juice, honey, brown sugar and Worcestershire sauce; pour over chicken. Cook for 1-2 minutes or until juices run clear and sauce is thickened.

Steps:

• Combine tequila, lime juice, honey, salt, pepper, chicken, and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.
• Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag; pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.
• Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a small glass baking dish.
• Add chicken and toss to coat. Arrange in a single layer in the dish.
• Bake for 20-30 minutes or until chicken is done.

Steps:

• In a large resealable bag, combine the wine or chicken broth, honey, lime juice and ginger and the chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Combine the garlic powder, salt and pepper; sprinkle on the chicken.
• Grill, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
• You could also bake this in the oven at 375 degrees for 20-25 minutes.

Steps:

• Heat grill to medium heat.
• Blend all ingredients except chicken in blender until smooth. Reserve 1/2 cup dressing mixture for later use.
• Grill chicken 5 min. on each side. Turn; grill additional 6 to 10 min. or until done (165ºF), turning and brushing occasionally with remaining dressing mixture for the last 3 min. Meanwhile, cook reserved dressing mixture in saucepan until heated through.
• Transfer chicken to plate; drizzle with reserved dressing mixture.