Chickentequilasunrise Recipes

TEQUILA SUNRISE

Steps:

• Pour the grenadine into the base of a tall glass and set aside. Fill a cocktail shaker with ice and add the tequila, triple sec and fruit juices. Shake until the outside of the shaker feels cold.
• Add a few ice cubes to the serving glass then carefully double strain the cocktail into it, trying not to disturb the grenadine layer too much. Add more ice if needed to fill the glass then garnish with a cherry on a stick or cocktail umbrella.

TEQUILA SUNRISE JELLO SHOTS

Steps:

• Place the 2-oz. cups on a baking sheet and set aside.
• Pour cherry Jell-O powder into a mixing bowl. Add 1/2 cup boiling water and whisk until the gelatin is completely dissolved. Add cherry juice and 3/4 cup tequila and mix well.
• Fill each plastic cup 2/3 full and chill in the refrigerator for 2 hours.
• In a medium mixing bowl, whisk together the orange Jell-O powder and 1/2 cup boiling water until the gelatin is completely dissolved. Add orange juice and 3/4 cup of tequila and mix well.
• Pour the orange liquid on top of the chilled red layer in each plastic cup. Return to the refrigerator for at least 2 hours or until the gelatin has firmly set. Garnish with a small orange wedge and a maraschino cherry - enjoy!

TEQUILA SUNRISE

Steps:

• Add the tequila and then the orange juice to a chilled highball glass filled with ice.
• Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect.
• Garnish with an orange slice and a cherry.

TEQUILA SUNRISE

Steps:

• In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

CHICKEN TEQUILA FETTUCCINI

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.

CHICKEN TEQUILA SUNRISE

Steps:

• Preheat oven to 425 degrees.
• Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
• Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
• Remove from oven and pour off fat.
• Place onion slices under chicken pieces.
• Combine remaining ingredients and pour over chicken.
• Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.

TEQUILA CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
• In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
• Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
• Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
• Make it Supreme!
• Before serving, top with sour cream, salsa picante, and other vegetables for garnish.

SPICY TEQUILA SUNRISE CHICKEN WINGS

Steps:

• Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
• Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
• Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.