Tequila Jalepeño Chicken Recipes

TEQUILA-CHICKEN FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
• Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.

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-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.

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!

TEQUILA CITRUS CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño 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 with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.

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.

TEQUILA-TANGERINE CHICKEN WINGS

Steps:

• Combine the sugar, soy sauce, tequila, jalapeños, sliced tangerines and tangerine juice in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce reduces, about 15 minutes. Strain and discard the solids, then return the sauce to the pan. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl. Add to the sauce and cook until thickened, about 2 minutes. Set aside.
• Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F.
• Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper. Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.)
• Remove the wings to paper towels to drain. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat. Transfer to a serving platter. Garnish with jalapeño slices and tangerine slices.

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE

Steps:

• Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
• Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add 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 diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
• chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
• Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
• When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
• Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

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.

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.