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
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
GRILLED TEQUILA-LIME CHICKEN FAJITAS
This is one of our favorite summertime meals. Marinated chicken and veggies are cooked on the grill and served in a gordita-size tortilla with some sour cream, Cheddar cheese, and some wild rice on the side. We usually use the bottle marinade from the store.
Provided by RUCIFEY
Categories World Cuisine Recipes Latin American Mexican
Time 9h45m
Yield 4
Number Of Ingredients 6
Steps:
- Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
- Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
- Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Slice cooked chicken; serve alongside skewers.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 15.9 g, Cholesterol 33.6 mg, Fat 1.8 g, Fiber 2.6 g, Protein 15.2 g, SaturatedFat 0.5 g, Sodium 1996.4 mg, Sugar 5.2 g
TEQUILA LIME CHICKEN MARINADE
This zesty and flavorful tequila lime chicken marinade is reminiscent of a margarita and perfect for making grilled chicken for fajitas. You're going to love it!
Provided by Rachel Gurk
Categories Sauces & Marinades
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 4 oz chicken breast, Calories 230 kcal, Carbohydrate 3 g, Protein 35 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 231 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
GRILLED TEQUILA-LIME CHICKEN FAJITAS
This is one of our favorite summertime meals. Marinated chicken and veggies are cooked on the grill and served in a gordita-size tortilla with some sour cream, Cheddar cheese, and some wild rice on the side. We usually use the bottle marinade from the store.
Provided by RUCIFEY
Categories Mexican Recipes
Time 9h45m
Yield 4
Number Of Ingredients 6
Steps:
- Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
- Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
- Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Slice cooked chicken; serve alongside skewers.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 15.9 g, Cholesterol 33.6 mg, Fat 1.8 g, Fiber 2.6 g, Protein 15.2 g, SaturatedFat 0.5 g, Sodium 1996.4 mg, Sugar 5.2 g
TEQUILA-LIME CHICKEN
Grilled chicken breasts with a light, fresh marinade. These are great right off the grill or the breasts can be sliced for chicken fajitas.
Provided by BearsFanJeff
Categories Meat
Time 40m
Yield 5-6 chicken breasts, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken breasts in a plastic bag or a bowl.
- Combine all remaining ingredients in a food processor and process for about 30 seconds until well mixed.
- Reserve one cup of the marinade for basting.
- Pour remaining marinade over the chicken breasts. Marinade in the refrigerator for about an hour.
- Grill the chicken breasts for about 20 minutes over a low-medium grill. Turn frequently and baste liberally with the reserved marinade.
- Serve with your favorite side dishes such as Spanish rice, corn and peppers, and guacamole.
- Or.
- Slice chicken breasts for fajitas and serve with sauteed onions and peppers.
More about "grilled tequila lime chicken fajitas recipes"
TEQUILA LIME CHICKEN FAJITAS RECIPE - ANDREA MEYERS
From andreasrecipes.com
Reviews 12Category Main CourseCuisine Southwestern, Tex-MexTotal Time 6 hrs 40 mins
- In the medium bowl, stir together the lime juice, orange juice, tequila, cilantro, garlic, salt, and pepper.
- Put the chicken breasts into the freezer bags, 3 per bag, and pour the marinade over the chicken. Turn the bags over a couple times, then put them in the refrigerator for up to 12 hours.
- Preheat the grill to medium heat, and brush the grill rack with oil. Grill the chicken 10 minutes on the first side, then turn and cook another 8 minutes.
GRILLED CHICKEN FAJITA RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 2Calories 392 per servingCategory Main Dishes
- Meanwhile, sauté onions in a skillet until tender and caramelized. Add peppers. Cook peppers allowing them to rest in pan to become slightly charred. For this a cast-iron skillet is ideal. Once tender season with salt and pepper and oregano. Set aside.
- Grill chicken and limes on an indoor grill pan 5-7 mins each side until cooked through. Remove and transfer to a plate and allow to rest.
GRILLED TEQUILA-LIME CHICKEN FAJITAS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Reviews 2Category Main CourseCuisine American, MexicanTotal Time 2 hrs 30 mins
- Add chicken breasts to a gallon size zip top bag. In a medium bowl, combine marinade ingredients with a whisk. Pour into the bag with the chicken and seal, removing as much air from the bag as possible. Gently massage the chicken with your hands and flip bag back and forth to fully coat the chicken. Place the bag inside a bowl; refrigerate for at least 2 hours or overnight. Every so often, flip the bag over a few times to keep the chicken coated and moist, while marinating.
- Slice onions and place them in the center of large sheet heavy-duty foil. Add butter, sprinkle with salt and pepper and then fold to make a packet.
- Place chicken on the counter to come to room temp while the grill is heating. Heat grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove meat from marinade and place the chicken on the grill; discard the leftover marinade. Cook the chicken 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes. Turn chicken, as needed to keep from burning, until chicken is cooked through and tender, about 20 minutes.
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3.4/5 (17)Total Time 25 minsServings 6
- Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
GRILLED LIME CHICKEN FAJITAS - DIABETES FOOD HUB
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TEQUILA-MARINATED CHICKEN FAJITAS RECIPE | MYRECIPES
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4.5/5 (6)Calories 428 per servingServings 10-12
- In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.
- Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).
- Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.
- Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.
GRILLED HONEY LIME CHICKEN FAJITAS | A MIND "FULL" MOM
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4.9/5 (9)Total Time 1 hr 55 minsCategory Main CourseCalories 362 per serving
- Whisk the 1/2 cup lime juice with the honey, cayenne, minced garlic, and 1/2 teaspoon each of salt and pepper. Place the chicken and marinade into a sealable storage bag or bowl with a lid. Toss to coat and then refrigerate for 30 minutes and up to 2 hours, turning the chicken, once halfway through marinating.
- Place corn cobs on the grill at the same time the chicken is being grilled. Grill the corn until the kernels bit charred and soft, turning frequently, about 10-12 minutes.
- Top a tortilla with sliced grilled chicken, salsa verde, a hefty scoop of corn salsa, and feta or queso fresco cheese if desired.
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