Mesquitechicken Recipes
MESQUITE CHICKEN BRINE
This is a fabulous and simple chicken brine/marinade that leaves the bird wonderfully juicy inside.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 43.1 g, Sodium 13374.7 mg, Sugar 37.5 g
MESQUITE CHICKEN
Make and share this Mesquite Chicken recipe from Food.com.
Provided by CrystalRN
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet pour in the jar of pineapples with juices and add chicken breast.
- Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
- Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
- Evenly divide first mushrooms and then ham onto the top each breast.
- Top each breast with a thick slice of Monterey Jack cheese.
- Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).
Nutrition Facts : Calories 589.8, Fat 24.9, SaturatedFat 10.6, Cholesterol 142.7, Sodium 1267.2, Carbohydrate 32.5, Fiber 1.7, Sugar 21.8, Protein 59.8
MESQUITE CHICKEN AND BACON FAJITAS
I had some fajitas once at a chain restaurant....Chilis or Applebees I think....that had bacon and mushrooms. It was an unexpected twist. I used that idea as an inspiration for this recipe where I used a bottled Mesquite Marinade (because I can't seem to create one I like), chicken, portabello mushroom strips, bacon, and a nice sauce. I've served it several times (although not in a few years) and it is a hit every time. Let me know how you like it!
Provided by Melanie B.
Categories Chicken
Time 1h35m
Yield 12 fajitas, 6 serving(s)
Number Of Ingredients 23
Steps:
- Place chicken in a plastic re-sealable bag and peppers, onion, and mushrooms in a separate bag. Pour about 2/3 of the bottled marinade in the chicken bag and the other 1/3 in the vegetable bag. Marinate in the refrigerator for about 1 hour.
- In the meantime, make the sauce by whisking together all of the sauce ingredients. Season with salt and pepper.
- Remove the chicken and vegetables from the marinating bags. Grill Chicken until cooked, about 3-5 minutes on each side. Grill vegetables until crisp and tender.
- Slice chicken and vegetables into 1/4 - 1/2 inch slices.
- Arrange on a serving platter with ramekin of sauce, sour cream, and cheese. Sprinkle bacon chunks on top. Serve with your favorite warmed tortillas and bean side dish recipe.
Nutrition Facts : Calories 851.4, Fat 50.6, SaturatedFat 18.5, Cholesterol 147, Sodium 906.3, Carbohydrate 53.5, Fiber 3.8, Sugar 15.9, Protein 46.1
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