Tequila Glazed Grilled Chicken Recipe 435

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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

GRILLED TEQUILA LIME CHICKEN



Grilled Tequila Lime Chicken image

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

3 tablespoons olive oil
3 tablespoons tequila
1 tablespoon lime zest, from about 2 limes
4 cloves garlic, minced
1¼ teaspoons ground ancho chili pepper
½ teaspoon ground coriander
¼ teaspoon dried oregano
1¼ teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons honey
4 boneless skinless chicken breasts (or about 2 pounds), pounded to an even ½-inch thickness
1 lime, sliced into wedges, for serving (optional)

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-GLAZED CHICKEN WITH JALAPEñO



Tequila-Glazed Chicken with Jalapeño image

Provided by Molly Stevens

Categories     Tequila     Chicken     Fruit     Pepper     Backyard BBQ     Pineapple     Summer     Grill/Barbecue     Coriander     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced
Nonstick vegetable oil spray

Steps:

  • Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
  • Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
  • Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

TEQUILA CHICKEN



Tequila Chicken image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons canola or olive oil, plus 3 tablespoons
1/8 cup finely chopped red onion
1 1/2 tablespoons ground cumin
1/4 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 dashes cayenne pepper (less than 1/8 teaspoon)
1/4 teaspoon granulated garlic
2 tablespoons finely chopped fresh cilantro leaves
1 pound (2 large half breasts) boneless skinless chicken breast; sliced
completely in half making 4 pieces
1 -ounce tequila
4 ounces shredded Colby Jack cheese
Optional garnish (2 tablespoons each serving):
1 small red onion, diced (use remainder of onion for marinade)
1 green bell pepper, diced
1 red bell pepper, diced
1 whole green onion, chopped
1 curly "Mexican" pepper or cubano, diced
1 sprig fresh cilantro leaves
Salsa picante
Sour cream, in a squeeze bottle
1 tablespoon sliced black olives
1 lemon and lime, cut in thin wedges

Steps:

  • Preheat oven to 400 degrees F.
  • In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
  • In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
  • Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
  • Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
  • Make it Supreme!
  • Before serving, top with sour cream, salsa picante, and other vegetables for garnish.

TEQUILA-GLAZED GRILLED CHICKEN THIGHS



Tequila-Glazed Grilled Chicken Thighs image

Sticky-delicious chicken that will be a standout at a BBQ party. If you wish not to use tequila, you can substitute 1/3 cup pineapple juice.

Provided by weekend cooker

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 chicken thighs, 6 serving(s)

Number Of Ingredients 13

6 bone-in chicken thighs, skinned
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon dried chipotle powder
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat grill to medium-high heat.
  • Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
  • Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes).
  • Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.
  • Add cornstarch mixture to juice mixture, stirring constantly with a whisk.
  • Bring to a boil, and cook for 1 minute, stirring constantly.
  • Remove from heat, and stir in lime rind, lime juice, and red pepper.
  • Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
  • Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.

HONEY TEQUILA LIME CHICKEN



Honey Tequila Lime Chicken image

This is a quick marinade that's best on chicken but delicious on fish too. You can bake, BBQ or grill.

Provided by NetDiva Amy

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup tequila
6 limes
1/2 cup honey
1/4 cup butter
3 tablespoons chili powder
1 pinch kosher salt
1/2 cup yellow onion, chopped
1/2 cup water
1 1/2 cups fresh cilantro, finely chopped
2 lbs chicken thighs or 2 lbs fish fillets

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.

GRILLING IN STILETTOS: GRILLED ANCHO TEQUILA CHICKEN



Grilling In Stilettos: Grilled Ancho Tequila Chicken image

Number Of Ingredients 14

1 tablespoon ancho chile powder
1 1/2 teaspoons sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
8 boneless skinless chicken thighs
1 1/2 tablespoons extra-virgin olive oil (or Mojo de Ajo)
4 tablespoons agave syrup
3 tablespoons tequila
2 teaspoons to 1 tablespoon hot sauce (depending on how hot you like it. Remember, I'm a wuss).
1 1/2 tablespoons butter
Zest and juice of one lime
Lime wedges for serving

Steps:

  • In a bowl, combine the ancho chile, sugar, cumin, salt and pepper.
  • Add the chicken thighs to the bowl and toss.
  • Add the olive oil to the bowl and toss the spice-coated chicken with it so that everything is well coated. Set aside.
  • In a heavy bottomed saucepan, add the agave syrup, tequila, hot sauce, butter and the zest and juice of the lime and combine.
  • Bring to a boil and cook until it is thickened and reduced to about 1/2 cup. Keep warm.
  • Over a preheated grill pan (or grill) that has been lightly coated with cooking spray (if needed), add the spiced rubbed chicken. Grill for about 5-7 minutes and then flip the chicken, cooking for an additional 4 minutes or so.
  • Coat the grilled chicken with some of the agave tequila glaze and cook for a few minutes longer, until it is nicely caramelized.
  • Serve with the lime wedges and the remaining agave tequila glaze.
  • Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 1941 kcal, Fat 88 g, SaturatedFat 27 g, Cholesterol 1166 mg, Sodium 2719 mg, Carbohydrate 13 g, Sugar 6 g, Protein 236 mg

TEQUILA-GLAZED GRILLED CHICKEN RECIPE - (4.3/5)



Tequila-Glazed Grilled Chicken Recipe - (4.3/5) image

Provided by SiouxieQueue

Number Of Ingredients 14

1 1/2 tsp ground cumin
1 tsp chili powder
3/4 tsp kosher salt
1/4 tsp chipotle chili powder (or it may be called chipotle chili pepper)
4-6 skinless chicken breasts (about 2 pounds)
3/4 C pineapple juice
1/3 C tequila
1/4 C honey
2 tsp cornstarch
2 tsp water
2 tsp grated lime rind
3 TBS fresh lime juice
1/4 tsp crushed red pepper flakes
Cooking spray (preferably Pam Grilling)

Steps:

  • 1. Preheat grill to medium-high heat using 2 burners. After preheating, turn the left burner off, leaving only the right on. 2. Combine the first 4 ingredients in a small bowl; rub evenly over the chicken. 3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4C (about 10 minutes). 4. Combine cornstarch and 2 tsp of water in a small bowl; stir well. Add cornstarch mixture to juice mixture - stirring constantly with a whisk. Bring to a boil, and cook for 1 minute - still stirring constantly. Remove from heat, and stir in lime rind, 3 TBS lime juice, and red pepper flakes. 5. Place chicken on grill rack coated with cooking spray over the right burner (direct heat). Cover and grill for 6-8 minutes on each side, basting occasionally with the juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 4-6 minutes on each side, or until chicken reaches internal temperature of 165.

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