TEQUILA LIME CHICKEN
Source: Ina Garten http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html
Provided by Kirstin in the Couv
Categories Chicken Breast
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
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 276, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 889.8, Carbohydrate 7, Fiber 0.8, Sugar 2.6, Protein 30.9
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, Fiber 0 grams, Protein 31 grams, Sugar 1 grams
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
TEQUILA LIME MARINADE
This marinade has a little kick to it. It's best if used to marinate overnight. I slow cook chicken in a crock pot in marinate for 8 hours and then add to red chili. I won a chili cook off using this recipe.
Provided by wire1ess
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together.
- Let the mixture sit, preferably overnight, but at least for 2 to 3 hours.
- Shake the mixture well, then reserve 1/2 cup to use as a baste.
- Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates.
- When grilling marinated food, use reserved marinade as a baste during the second half of cooking.
- Discard used marinade when you start cooking.
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.
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
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
TEQUILA-LIME CHICKEN
Grilled chicken breasts with a light, fresh marinade. These are great right off the grill or the breasts can be sliced for chicken fajitas.
Provided by BearsFanJeff
Categories Meat
Time 40m
Yield 5-6 chicken breasts, 5-6 serving(s)
Number Of Ingredients 14
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.
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- In a bowl or a measuring cup, whisk together lime juice, tequila, olive oil, cilantro, chili powder, honey, garlic powder, salt, and pepper.
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