Tequila Citrus Chicken Recipes

TEQUILA-LIME CHICKEN

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).

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.

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.

TEQUILA WHITE CHICKEN CHILI

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.

TEQUILA CITRUS MARINADE

Steps:

• In a bowl, pour in the olive oil, tequila, and citrus juice.
• Ream the limes to get all the juice and add enough orange juice to get a full cup.
• For herbs, remove the leaves and put them whole in the marinade.
• Add jalapeno.
• Add the zest of one lime and an orange.
• Add salt and pepper.