Tequila Glazed Chicken With Jalapeño Recipes

TEQUILA-GLAZED CHICKEN WITH JALAPEñO

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.

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 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.

TEQUILA HONEY GLAZED CHICKEN WITH JALAPENO

Steps:

• Mix coriander, salt and pepper. Sprinkle over chicken. Cover and chill at least 1 hour or overnight.
• Combine remaining ingredients in a small saucepan. Bring to a boil stirring constantly until sugar dissolves. Reduce heat to medium low and cook till slightly thick about 10 minutes. Set aside some sauce if you'd like some to serve with cooked chicken. Cool sauce.
• Heat grill and cook chicken until done turning frequently and basting with sauce. Cook time will vary on cut of chicken used.
• Serve as desired and with sauce if you'd like.
• I like to serve this sliced into strips atop salad greens. The Southwest Ranch Salad Dressing by Parsley on this site goes well with this chicken.

TEQUILA-JALAPENO CHICKEN

Steps:

• Puree onion through to pepper in a blender until smooth.
• Marinate chicken breasts for at least 1 hour.
• They can be marinated for several hours, if desired.
• Heat grill.
• Pat excess marinade off chicken and grill until cooked through, about 4 minutes per side.
• Serve with a fresh garden salad!

JALAPENO-INFUSED TEQUILA

Steps:

• Add jalapenos to bottle of tequila and store at room temperature for a minimum of 16 hours.
• Strain tequila with a fine mesh strainer into another container. Pour the strained, infused tequila back into the bottle.