Tequila Lime Chicken Marinade Recipes

GRILLED TEQUILA LIME CHICKEN

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.

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 MARINADE

Steps:

• In a bowl or a measuring cup, whisk together lime juice, tequila, olive oil, cilantro, chili powder, honey, garlic powder, salt, and pepper.
• Place chicken in a zip-top bag or a baking dish and pour marinade over, moving chicken around to coat on all sides. If using a bag, put the bag into a bowl to prevent leaks spilling in your fridge. If using a baking dish, cover with plastic wrap.
• Place in fridge and marinate for 30 minutes to 4 hours. When ready to cook, remove from marinade and grill over medium heat (350°F) for 15-20 minutes or until internal temperature reaches 165°F on an instant read thermometer, flipping once. Cooking time will vary depending on thickness of meat and exact grill temperature.

THE BEST TEQUILA LIME GRILLED CHICKEN

Steps:

• Lay the chicken thighs out on a cutting board and trim any large pieces of skin or fat from them.
• In a small bowl combine all of the spices and mix well together.
• Sprinkle the spice rub generously over both sides of each chicken thigh.
• Transfer the chicken to a 1 gallon zip lock bag.
• In the same bowl as the spice mix, whisk together the lime juice, tequila and syrup.
• Pour the liquid into the bag, squeeze to get all of the air from the bag and seal.
• Massage the bag to make sure the chicken is completely covered in the marinade and liquid.
• Let rest in the fridge for at least 4 hours or up to 24 hours.
• Preheat your grill to high.
• Using tongs, carefully place each thigh onto the grill and cook for about 5 minutes.
• Turn the chicken over and repeat until the internal temperature reaches 165 degrees.
• Place the chicken on a plate, cover with foil and let rest for 5 minutes.
• Slice or chop into pieces and eat as is or use in another dish.

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 LIME MARINADE

Steps:

• Mix all the ingredients together.
• Let the mixture sit, preferably overnight, but at least for 2 to 3 hours.
• Shake the mixture well, then reserve 1/2 cup to use as a baste.
• Marinate white meats such as chicken or pork for up to 2 hours. Fish and shellfish should marinate for 45 minutes. Shake the food often while it marinates.
• When grilling marinated food, use reserved marinade as a baste during the second half of cooking.
• Discard used marinade when you start cooking.

TEQUILA-LIME CHICKEN DRUMSTICKS

Steps:

• Combine tequila, lime juice, honey, salt, pepper, chicken, and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.
• Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag; pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.
• Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.

RESTAURANT-STYLE TEQUILA LIME CHICKEN

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.

TEQUILA-LIME CHICKEN WITH HONEY DRIZZLE

Steps:

• In large bowl, mix all chicken ingredients except chicken tenders. Add chicken; toss gently to mix. Cover with plastic wrap; refrigerate 1 to 2 hours to marinate.
• Heat gas or charcoal grill.
• When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook about 3 minutes on each side or until browned and no longer pink in center.
• Before serving, drizzle chicken with 2 tablespoons honey and 1 tablespoon olive oil. Sprinkle with salt, pepper and additional chopped cilantro.

HONEY TEQUILA LIME CHICKEN

Steps:

• Mix all ingredients, except cilantro and meat in medium sauce pan.
• Simmer over medium heat about 15 minutes or until onions are soft but not clear.
• Cool completely. (Instead of adding water above, I add ice cubes at this stage.).
• Place chicken in a baking pan and pour mixture over the chickent.
• Marinade at least 1 hour, preferably over night. If the sauce doesn't completely cover the meat, turn it over half way through.
• If baking, pour out half the liquid and cover with finely chopped cilantro.
• Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces).
• If grilling, then grill and add the cilantro after cooking.