Barefoot Contessas Tequila Lime Chicken Recipes

BAREFOOT CONTESSA'S TEQUILA LIME CHICKEN

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.

TEQUILA LIME CHICKEN BREASTS

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.

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.

TEQUILA LIME CHICKEN MARINADE - INA GARTEN

Steps:

• Combine the tequila, lime juice, orange juice, garlic, salt, and pepper in a large bowl.
• Add the chicken breasts.
• Refrigerate overnight.

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 WITH CILANTRO DRESSING

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.