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
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-GLAZED CHICKEN WITH JALAPEñO
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
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
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
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
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
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
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
Number Of Ingredients 14
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)
Provided by SiouxieQueue
Number Of Ingredients 14
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.
More about "tequila glazed grilled chicken recipe 435"
TEQUILA LEMON CHICKEN - GRILLED
From betterbegrilled.com
- Slice the chicken in half and baste both sides with olive oil, then sprinkle each sides with the paprika, coarse sea salt, dried rosemary, hot pepper flakes, minced garlic, black pepper, lemon juice and tequila;
- Sear the two half chickens on both sides over hot coals for 2 - 3 min per side, then move to indirect and add the tequila barrel wood chunks and/or oak wood chunks over hot coals to generate smoke; Cooking time: about 1 hour at 300°F or until internal temperature reaches 165°F on an instant read thermometer;
TEQUILA-GLAZED GRILLED CHICKEN THIGHS - BIGOVEN.COM
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5/5 (2)Category Main DishCuisine MexicanTotal Time 30 mins
GRILLED CHICKEN THIGHS WITH ANCHO-TEQUILA GLAZE RECIPE - …
From myrecipes.com
5/5 (37)Total Time 1 hr 10 minsServings 6Calories 278 per serving
- Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
- Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
- Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
TEQUILA-GLAZED CHICKEN WITH JALAPENO RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
- 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-GLAZED GRILLED CHICKEN THIGHS - WHAT A GIRL EATS
From whatagirleats.com
5/5 (1)Category EntreeCuisine Latin
- Bring the pineapple juice, tequila and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes).
- Combine cornstarch and teaspoons water in a small bowl and stir well. Add to reduced 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 if you are using it.
TEQUILA-GLAZED GRILLED CHICKEN THIGHS RECIPE | MYRECIPES
From myrecipes.com
5/5 (47)Total Time 1 hrServings 6Calories 241 per serving
- Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
- Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 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, 3 tablespoons lime juice, and red pepper.
- Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
TEQUILA MUSTARD GLAZED CHICKEN SKEWERS RECIPE
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 24Total Time 1 hr 35 mins
- In a saucepan, whisk together the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin, and chile powder.
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Reviews 56Calories 724 per servingCategory Entrees
- Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or rolling pin pound each out to about ¼ inch thick.
- In a zip lock bag combine tequila, Chipotle peppers, garlic, lime juice, cilantro, and salt. Add chicken and marinate for 2 hours.
- Heat grill on medium-high heat, grill chicken 3-4 minutes on each side. Add cheese and let melt.
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