Time 20m Yield 4 Number Of Ingredients 12 Steps:
Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight. Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.
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).
Time 12h25m Yield 6 servings 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.
Yield 4 Number Of Ingredients 15 Steps:
In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally. Meanwhile, cook fettuccini according to package directions. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
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.
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.
Time 8h30m Yield 6 servings 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.
Time 1h Yield 12 serving(s) Number Of Ingredients 18 Steps:
Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Squeeze all 3 limes, and pour the juice over the chicken breasts. Pour the tequila over the chicken and. Sprinkle red pepper flakes over the chicken and marinate for 3 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes. Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes. Add beans, chicken,and chicken stock, and bring to a boil. Reduce the heat and simmer for 30 minutes. Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.
Time 42m Yield 4 serving(s) Number Of Ingredients 12 Steps:
To make the marinade: combine all the marinade ingredients in a food processor; process until smooth. Rinse the chicken breast under cold water; pat dry with paper towels. Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then. Remove the chicken from the bag and reserve the marinade. Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute. Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.
Time 3h15m Yield 6 serving(s) Number Of Ingredients 12 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.
More about “tequila chicken recipes”
Time 40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight (or at LEAST 8 hours!). The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking. Remove 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 grill to a plate. Cover tightly and let rest for 5 minutes. Serve hot or at room temperature. *Ina uses Cuervo Gold tequila. ** She also says there is NO substitute for freshly squeezed lime juice. ***Cook time does not include marinating the chicken overnight.
