Tequila Lime Chicken With Zesty Mexi Corn And White Rice Recipes

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 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.

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).

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

TEQUILA LIME CHICKEN AND RICE WITH RADISH SALSA

Steps:

• Heat olive oil over medium-high heat, in a large dutch oven. While oil is heating, prepare the chicken. Season with salt and pepper, then prepare the spice mixture. In a small bowl combine garlic powder, onion powder, cumin, and coriander. Use half of the mixture to season the chicken and set the rest aside.
• Once oil is hot and begins to shimmer when swirled around the pot, add seasoned chicken pieces in a single layer. Cook, undisturbed, on the first side for 5 minutes, until it browns. Once chicken is browned, flip and cook for another 2-3 minutes on the second side. The goal is not to cook the chicken through at this stage, just to brown it.
• Remove the chicken and set aside. Add onions, bell pepper, and cilantro stems to the pot adding a drizzle of oil if needed. Season with salt and pepper, then add remaining seasoning mixture. Stir to combine and cook the vegetables over medium heat for 5 minutes, until beginning to soften. Stir occasionally to ensure nothing burns or sticks to the bottom of the pot.
• Once vegetables begin to soften, add garlic and stir to combine. Cook for 1 minute then raise heat to high and add tequila. The tequila will bubble up when added. Using a wooden spoon or spatula, scrape up any bits from the bottom of the pan. After the tequila has almost evaporated, add the chicken, rice, and broth.
• Stir to combine all ingredients and bring to a boil. Cover and lower to a simmer. Cook, covered, for 20 minutes, until rice is tender and liquid has been absorbed.
• While chicken and rice are cooking, prepare the radish salsa. Combine all ingredients in a medium bowl and taste for seasoning. Adjust seasoning if needed and set aside until chicken and rice are finished cooking.
• Once chicken and rice are finished cooking, garnish with chopped cilantro and radish salsa.

TEQUILA LIME CHICKEN WITH CILANTRO LIME RICE

Steps:

• Heat the oil in a dutch oven and add onion and garlic. Cook for 3 to 4 minutes until onion is tender and translucent. Reduce heat to low and add the rice. Cook for about a minute stirring constantly making sure the rice doesn't burn.
• Add cumin, salt, pepper, cayenne and turmeric, and then add the chicken broth and stir everything together. Bring the mixture to a boil and then reduce the heat to low. Cover, and simmer until the rice is done. Stir in lime juice and cilantro.
• Slice the lime and squeeze the juice into a blender. Add tequila, olive oil, salt, garlic, jalapeno, and cilantro. Blend the mixture until totally combined.
• Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
• Remove the chicken from the bag and grill it over medium-high heat, flip the chicken and continue grilling until chicken is cooked through, about 5 min per side. Slice the chicken and server over the cilantro and lime rice.
• Top with diced tomatoes, jalapenos, cilantro and lime slices.

TEQUILA LIME CHICKEN WITH RICE

Steps:

• Trim any fat off your chicken breast, combined dry seasonings together. Rub into both sides of your chicken breast. Place your chicken breast into a vacuum seal bag, Squeeze the juice of one lime into the bag, followed by 1/2 of your choice of Tequila. If you do not have a vacuum sealer, place one cup of tequila, lime juice and chicken into a Ziploc, get out as much air as possible. marinate for 12 to 24 hours.
• Preheat your oven to 350 degrees. Sear chicken in a cast iron skillet until nicely seared and golden brown on both sides. Place into your preheated oven for 20 mins or until you reach an internal temp of 165 degrees.
• Rinse your rice until your water runs clear. Dissolve chicken paste in 3 1/2 cups of warm water. Preheat a nonstick skillet on med high heat. Put olive oil in skillet and heat. Once oil is hot, pour in chopped onion and a pinch of salt. Sautee until tender. turn down heat to med, pour in tomatoes and cook until juices are reduced by half. pour in rice, dry seasonings and lime juice. Put in your tomato paste and stir until dissolved. pour is water and stir everything together. place lid on skillet and bring to a boil. reduce heat to lowest setting and cook for about 15 mins. do not lift the lid until after 15 mins. if rice is not tender, put the lid back on for another 5 mins.
• Combined all ingredients for the pico and mixed together well and set aside.
• Blend ingredients for the sauce together in a blender or food processor. Pour into a sauce bottle.
• Place your rice in a bowl. Top with cheese. put the pico on top of the cheese and spread out. Slice your chicken in thin strips and place on top of the pico. Top chicken with the avocado ranch sauce, cilantro, tortilla strips and a lime wedge and enjoy!

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.

ZESTY MEXICAN CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker coated with cooking spray., In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken., Cover and cook on low for 3-4 hours or until chicken is tender. Serve with rice.

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 LIME CHICKEN

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a small glass baking dish.
• Add chicken and toss to coat. Arrange in a single layer in the dish.
• Bake for 20-30 minutes or until chicken is done.