Lower Fat Tequila Lime Chicken Recipes

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:

• Rinse and trim chicken as desired. If freezing, put the chicken in freezer bag.
• Combine soy sauce, margarita mix, tequila, lime juice and mustard in medium bowl. Pour over chicken.
• Add garlic to chicken. (May freeze chicken at this point).
• For outdoor cooking: Cook over medium-low fire, turning every 5 minutes and basting frequently with marinade. Cook for 30 minutes or until thermometer reads 170°F Do not baste during last 5 minutes of grilling -- discard marinade.
• For indoor cooking: Broil 15-20 minutes or until 170°F.
• May also cook in crock pot for 4-6 hours (but better broiled or grilled).

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
• Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.

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.

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.

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:

• Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.
• On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.
• Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.
• To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.
• Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.

Steps:

• Make three incisions in the top of each chicken breast.
• Place the chicken in the marinade, evenly coat, leave for at least one hour or overnight.
• Place under a preheated grill and cook for 15-20 minutes until beginning to char and completely cooked through.
• Slice each breast, lay on a bed of cooked rice with diced red pepper and chopped coriander stirred through.

Steps:

• Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

Steps:

• Stir the tequila, lemon juice, lime juice and agave in a large pitcher until completely combined. Chill until ready to serve.
• To serve, stir ice and lemon and lime slices into the pitcher. Pour over ice-filled rocks glasses and top with some of the lemon and lime slices.

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.

Steps:

• In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.
• Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.