Tequilalimechickenbreasts Recipes

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TEQUILA LIME CHICKEN



Tequila Lime Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

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 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams

TEQUILA-LIME CHICKEN



Tequila-Lime Chicken image

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

3 skinless, boneless chicken breasts
½ cup tequila
1 lime, zested and juiced
¼ teaspoon garlic powder, divided
¼ teaspoon chili powder, divided
3 ounces shredded Mexican-style cheese blend

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

RESTAURANT-STYLE TEQUILA LIME CHICKEN



Restaurant-Style Tequila Lime Chicken image

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

1 cup water
⅓ cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon tequila
4 skinless, boneless chicken breast halves
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 ½ teaspoons chopped green chile peppers
1 teaspoon minced onion
¼ teaspoon dried parsley
¼ teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

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 BREASTS



Tequila Lime Chicken Breasts image

Make and share this Tequila Lime Chicken Breasts recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup orange juice
1 tablespoon grated lime rind
3 tablespoons lime juice
3 tablespoons tequila
1 tablespoon chili powder
1 tablespoon vegetable oil
1 jalapeno pepper, minced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts or 8 chicken thighs

Steps:

  • In large bowl, whisk together orange juice, lime rind and juice, tequila, chili powder, oil, jalapeno pepper, garlic, salt and pepper.
  • Trim any fat or loose skin from chicken. Add chicken to marinade; turn to coat. Cover and refrigerate, turning occasionally, for 4 hours (up to 12 hours).
  • Heat 1 burner of 2-burner BBQ or 2 outside burners or 3-burner BBQ to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and gril until bottom is marked about 25 minutes.
  • Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden grown, about 3 minutes.

Nutrition Facts : Calories 300, Fat 17.2, SaturatedFat 4.4, Cholesterol 92.8, Sodium 401.6, Carbohydrate 4.7, Fiber 0.9, Sugar 2.2, Protein 30.8

TEQUILA-LIME GRILLED CHICKEN BREASTS



Tequila-Lime Grilled Chicken Breasts image

Make and share this Tequila-Lime Grilled Chicken Breasts recipe from Food.com.

Provided by Abel8284

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 large chicken breast halves (about 3lbs. total)
1 cup fresh cilantro, chopped
3/4 cup tequila
1/2 cup fresh lime juice
2 tablespoons firmly packed light brown sugar
1 fresh jalapeno chile, seeded, and minced
1 1/2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 teaspoons grated lime zest

Steps:

  • With a sharp, heavy knife, cut each chicken breast in half crosswise for a total of 6 pieces. In a large glass or plastic bowl, combine cilantro, tequila, lime juice, brown sugar, chile, garlic, salt, and pepper. Add chicken and mix to coat with marinade. Cover and let stand at room temperature for 30 minutes. (Do not marinate longer, because the acid in the marinade will begin to "cook" the chicken.).
  • Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
  • While grill heats, remove chicken from marinade, transfer to a platter, and pour marinade into a small bowl. Push your fingers under skin of each piece of chicken and rub meat with 1/2 teaspoons lime zest.
  • Place chicken skin side down on oiled cooking grate and brush with marinade; cover gas grill. Cook until skin is browned but not charred, 4 to 6 minutes. Turn chicken with a wide spatula, brush again with remaining marinade, and cook, turning as needed to prevent burning, until chicken is no longer pink at the bone (cut to test), about 10 minutes longer. Transfer to a clean platter.

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