Tequila Glazed Grilled Chicken Recipe 435

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 coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
• Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
• Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

Steps:

• Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño 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 with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.

Steps:

• Rinse chicken and pat dry.
• Arrange in a shallow nonreactive dish.
• Pour mixture of broth, olive oil, tequila, green onions, garlic, lime juice, chili powder, cilantro, salt, cumin and coriander over chicken, turning to coat.
• Marinate, covered with plastic wrap, in refrigerator for 2-3 hours, turning occasionally.
• Drain and discard marinade.
• Grill chicken over medium-hot coals for 4-5 minutes per side or until cooked through.
• Arrange on serving platter and garnish with lime wedges.

Steps:

• 1. Preheat grill to medium-high heat using 2 burners. After preheating, turn the left burner off, leaving only the right on. 2. Combine the first 4 ingredients in a small bowl; rub evenly over the chicken. 3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4C (about 10 minutes). 4. Combine cornstarch and 2 tsp of water in a small bowl; stir well. Add cornstarch mixture to juice mixture - stirring constantly with a whisk. Bring to a boil, and cook for 1 minute - still stirring constantly. Remove from heat, and stir in lime rind, 3 TBS lime juice, and red pepper flakes. 5. Place chicken on grill rack coated with cooking spray over the right burner (direct heat). Cover and grill for 6-8 minutes on each side, basting occasionally with the juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 4-6 minutes on each side, or until chicken reaches internal temperature of 165.

Steps:

• Preheat grill to medium-high heat.
• Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
• Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes).
• Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.
• Add cornstarch mixture to juice mixture, stirring constantly with a whisk.
• Bring to a boil, and cook for 1 minute, stirring constantly.
• Remove from heat, and stir in lime rind, lime juice, and red pepper.
• Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
• Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.