Cilantro Tequila Grilled Chicken Recipes

GRILLED TEQUILA-CILANTRO PINEAPPLE

Steps:

• Cut the pineapple lengthwise into 8 wedges. Place the wedges into a sealable plastic container or sealable plastic bag. In a small bowl, stir together the cilantro, tequila and chipotle. Pour into the container with the pineapple. Cut lemon and lime in half, squeeze out some juice and put the juice and fruit into the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once.
• Preheat an outdoor grill to medium-high heat. When the coals are hot, brush a light coating of oil on the grate.
• Grill wedges for about 4 to 5 minutes on each side. If you like you can make a sauce by cooking the marinade in a saucepan over medium-high heat. Bring to a boil and cook until the sauce is thick and syrupy. It will be very spicy!

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 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.

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 GRILLED CHICKEN

Steps:

• Rinse chicken and pat dry.
• Arrange in a shallow nonreactive dish.
• Pour mixture of broth, olive oil, tequila, green onions, garlic, lime juice, chili powder, cilantro, salt, cumin and coriander over chicken, turning to coat.
• Marinate, covered with plastic wrap, in refrigerator for 2-3 hours, turning occasionally.
• Drain and discard marinade.
• Grill chicken over medium-hot coals for 4-5 minutes per side or until cooked through.
• Arrange on serving platter and garnish with lime wedges.

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.