Tequila Jalapeno Chicken Recipes

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TEQUILA LIME CHICKEN



Tequila Lime Chicken image

Source: Ina Garten http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html

Provided by Kirstin in the Couv

Categories     Chicken Breast

Time 8h15m

Yield 6 serving(s)

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 fresh ground black pepper
6 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 276, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 889.8, Carbohydrate 7, Fiber 0.8, Sugar 2.6, Protein 30.9

TEQUILA CITRUS CHICKEN



Tequila Citrus Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h35m

Yield 12 servings

Number Of Ingredients 11

1 cup gold tequila
1 1/2 cups freshly squeezed lime juice (8 limes)
1 cup freshly squeezed orange juice (4 oranges)
1/2 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons chili powder
2 tablespoons seeded and minced jalapeno pepper (2 peppers)
2 tablespoons minced garlic (6 cloves)
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 whole (12 split) boneless chicken breasts, skin on
Olive oil, for brushing the grill

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.

CALIFORNIA PIZZA KITCHEN CHICKEN TEQUILA FETTUCCINE



California Pizza Kitchen Chicken Tequila Fettuccine image

Make and share this California Pizza Kitchen Chicken Tequila Fettuccine recipe from Food.com.

Provided by Cooking Queen

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish or finish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno peppers (seeds and veins may be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve tablespoon per saute)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 lbs chicken breasts, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Steps:

  • Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.
  • Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
  • Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add.
  • chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
  • Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).
  • When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.
  • Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

CHICKEN TEQUILA FETTUCCINI



Chicken Tequila Fettuccini image

This dish is wonderfully different.

Provided by Behr

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 15

1 (16 ounce) package fettuccine pasta
⅓ cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno peppers
3 tablespoons butter
½ cup chicken stock
3 tablespoons tequila
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 ¼ pounds skinless, boneless chicken breast halves - cubed
¼ red onion, sliced
1 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, sliced
1 ½ cups heavy whipping cream

Steps:

  • In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
  • Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
  • Meanwhile, cook fettuccini according to package directions.
  • When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Nutrition Facts : Calories 922.6 calories, Carbohydrate 71.1 g, Cholesterol 227.5 mg, Fat 46.1 g, Fiber 4.8 g, Protein 49.4 g, SaturatedFat 26.5 g, Sodium 1093.1 mg, Sugar 4.6 g

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 HONEY GLAZED CHICKEN WITH JALAPENO



Tequila Honey Glazed Chicken With Jalapeno image

This is a versatile recipe. Use boneless skinless chicken breasts and chop up for a salad or cut up a fryer chicken and grill with the skin on for a chicken dinner. Prep time does not include marinade time.

Provided by truckerboo

Categories     Chicken Breast

Time 40m

Yield 4 ea, 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons ground coriander
1/2-1 teaspoon kosher salt
1/4 teaspoon red pepper
4 boneless skinless chicken breast halves
1/3 cup orange juice
1/4 cup tequila
2 tablespoons brown sugar
2 tablespoons honey
1 jalapeno pepper, chopped
1 tablespoon diced onion

Steps:

  • Mix coriander, salt and pepper. Sprinkle over chicken. Cover and chill at least 1 hour or overnight.
  • Combine remaining ingredients in a small saucepan. Bring to a boil stirring constantly until sugar dissolves. Reduce heat to medium low and cook till slightly thick about 10 minutes. Set aside some sauce if you'd like some to serve with cooked chicken. Cool sauce.
  • Heat grill and cook chicken until done turning frequently and basting with sauce. Cook time will vary on cut of chicken used.
  • Serve as desired and with sauce if you'd like.
  • I like to serve this sliced into strips atop salad greens. The Southwest Ranch Salad Dressing by Parsley on this site goes well with this chicken.

Nutrition Facts : Calories 205.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 357.8, Carbohydrate 18.2, Fiber 0.5, Sugar 17.2, Protein 25.4

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

TEQUILA-CHICKEN FETTUCCINE



Tequila-Chicken Fettuccine image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
12 ounces fettuccine
2 tablespoons extra-virgin olive oil
2 bell peppers, sliced
1 red onion, sliced
1 tablespoon minced garlic
1 tablespoon minced jalapeño
Freshly ground pepper
2 cups low-sodium chicken broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons tequila
1/4 cup heavy cream
2 cups shredded rotisserie chicken
Chopped cilantro, for topping
Lime wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
  • Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.

TEQUILA-JALAPENO CHICKEN



Tequila-Jalapeno Chicken image

Make and share this Tequila-Jalapeno Chicken recipe from Food.com.

Provided by Jessi Garcia

Categories     Chicken

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 medium white onion, chopped
2 teaspoons olive oil
1/4 cup fresh lime juice
1 fluid ounce tequila (2 tbsp)
4 garlic cloves, minced
1 teaspoon unpacked brown sugar
2 tablespoons water
1/2 teaspoon table salt
1 medium jalapeno pepper, seeded and diced
1 lb uncooked boneless skinless chicken breast (four, 4 oz pieces)

Steps:

  • Puree onion through to pepper in a blender until smooth.
  • Marinate chicken breasts for at least 1 hour.
  • They can be marinated for several hours, if desired.
  • Heat grill.
  • Pat excess marinade off chicken and grill until cooked through, about 4 minutes per side.
  • Serve with a fresh garden salad!

Nutrition Facts : Calories 161.3, Fat 3.7, SaturatedFat 0.7, Cholesterol 65.8, Sodium 366.2, Carbohydrate 4.3, Fiber 0.3, Sugar 1.8, Protein 26.6

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