GRILLED TEQUILA LIME CHICKEN
Also known as "margarita chicken," this tequila lime chicken is loaded with bright Southwestern flavor.
Provided by Jennifer Segal
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 chicken breast, Calories 399, Fat 16g, Carbohydrate 5g, Protein 51g, SaturatedFat 3g, Sugar 3g, Fiber 1g, Sodium 1015mg, Cholesterol 151mg
TEQUILA-LIME CHICKEN
This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.
Provided by JLREED
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 244.4 calories, Carbohydrate 1.7 g, Cholesterol 68.8 mg, Fat 8.8 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 0.2 g
TEQUILA LIME CHICKEN
Source: Ina Garten http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html
Provided by Kirstin in the Couv
Categories Chicken Breast
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 889.8, Carbohydrate 7, Fiber 0.8, Sugar 2.6, Protein 30.9
RESTAURANT-STYLE TEQUILA LIME CHICKEN
This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
Provided by Robbie Rice
Categories World Cuisine Recipes Latin American Mexican
Time 2h50m
Yield 4
Number Of Ingredients 26
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.
Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g
TEQUILA-LIME CHICKEN WITH HONEY DRIZZLE
This zesty marinade gives chicken a rich flavor, and makes it perfect for no-fuss dinner salads or as the base for a memorable taco night.
Provided by By Arlene Cummings
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 Serving
BAREFOOT CONTESSA'S TEQUILA LIME CHICKEN
Adapted from Barefoot Contessa Family Style cookbook, 2002. Ina's recipe calls for 1/2 cup of tequila and our family thinks the tequila flavor is a little too strong, so have decreased the tequila to 1/4 cup.
Provided by Juenessa
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl.
- Add the chicken breasts.
- Refrigerate overnight (or at LEAST 8 hours!).
- The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking.
- Remove 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 grill to a plate.
- Cover tightly and let rest for 5 minutes.
- Serve hot or at room temperature.
- *Ina uses Cuervo Gold tequila.
- ** She also says there is NO substitute for freshly squeezed lime juice.
- ***Cook time does not include marinating the chicken overnight.
Nutrition Facts : Calories 276.3, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 686.9, Carbohydrate 7.1, Fiber 0.8, Sugar 2.6, Protein 30.9
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