Tequila Lime Chicken Marinade Ina Garten Recipes

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.

BAREFOOT CONTESSA'S TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl.
• Add the chicken breasts.
• Refrigerate overnight (or at LEAST 8 hours!).
• The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking.
• Remove 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 grill to a plate.
• Cover tightly and let rest for 5 minutes.
• Serve hot or at room temperature.
• *Ina uses Cuervo Gold tequila.
• ** She also says there is NO substitute for freshly squeezed lime juice.
• ***Cook time does not include marinating the chicken overnight.

TEQUILA LIME CHICKEN MARINADE - INA GARTEN

Steps:

• Combine the tequila, lime juice, orange juice, garlic, salt, and pepper in a large bowl.
• Add the chicken breasts.
• Refrigerate overnight.

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

TEQUILA-LIME CHICKEN

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.

TEQUILA LIME CHICKEN FROM APPLEBEE'S

Steps:

• Marinate 2-3 hours.
• For mexi-ranch blend all ingredients in blender.
• Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
• Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
• Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.