Tequila Lime Chicken With Cilantro And Monterey Jack Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RESTAURANT-STYLE TEQUILA LIME CHICKEN



Restaurant-Style Tequila Lime Chicken image

This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.

Provided by Robbie Rice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h50m

Yield 4

Number Of Ingredients 26

1 cup water
⅓ cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon tequila
4 skinless, boneless chicken breast halves
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 ½ teaspoons chopped green chile peppers
1 teaspoon minced onion
¼ teaspoon dried parsley
¼ teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded Cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips

Steps:

  • Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
  • Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
  • Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
  • Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

Nutrition Facts : Calories 1029.8 calories, Carbohydrate 68 g, Cholesterol 98.3 mg, Fat 64.9 g, Fiber 4.5 g, Protein 40.8 g, SaturatedFat 14.9 g, Sodium 2237.2 mg, Sugar 8.1 g

TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING



Tequila-Lime Chicken with Cilantro Dressing image

Provided by Food Network

Categories     main-dish

Time 9h20m

Yield Serves 6

Number Of Ingredients 14

3/4 cup tequila
1/4 cup white wine vinegar
Juice of 3 limes
1/2 cup Lemon Oil, recipe follows
5 large shallots, peeled and chopped
1 cup chopped fresh cilantro plus 1 large bunch cilantro, leaves only
2 teaspoons minced garlic
1 1/2 pounds boneless chicken breasts, trimmed of all fat
Coarse salt and freshly ground pepper to taste
Coarse salt and freshly ground pepper to taste
1/2 cup canola oil
2 cups vegetable oil
Shells of 4 lemons that have already been juiced
Few sprigs fresh thyme

Steps:

  • If using wooden skewers, soak in water for at least an hour.
  • In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
  • Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
  • Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
  • Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
  • When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
  • Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

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

More about "tequila lime chicken with cilantro and monterey jack recipes"

GRILLED TEQUILA LIME CHICKEN - ONCE UPON A CHEF
Feb 11, 2024 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.
From onceuponachef.com


THE BEST TEQUILA LIME CHICKEN YOU’LL EVER HAVE
Jul 24, 2023 What To Serve With Tequila Lime Chicken. Tequila lime chicken is super versatile and goes with almost any side dish including rice, pasta, and potatoes. They also go great in …
From thrillinggrilling.com


SLOW COOKER TEQUILA CHICKEN - FAMILY FOOD ON THE TABLE
Mar 22, 2023 Remove the chicken, shred with two forks then stir it back into the sauce. (It will seem like a lot of sauce but the chicken soaks up almost all of it.) Squeeze the juice of the remaining lime over the chicken and stir to combine. …
From familyfoodonthetable.com


TEQUILA LIME CHICKEN RECIPE (GRILLED) | THE KITCHN
Jun 9, 2023 Tequila-lime chicken can be served alongside black beans and cilantro rice. But it would also be delicious alongside potato salad or on top of a green salad. You can slice the chicken and serve it fajita-style. Hot tip: Grill …
From thekitchn.com


THE BEST TEQUILA LIME CHICKEN MARINADE - FOODNESS GRACIOUS
Ingredients needed. Chicken-Thighs are netter and will deliver more flavor than plain chicken breast.They also cook quicker. Mexican Oregano-Regular oregano will work but the Mexican …
From foodnessgracious.com


TEQUILA LIME CHICKEN WITH CILANTRO AND MONTEREY JACK RECIPES
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
From tfrecipes.com


BEST TEQUILA-LIME CHICKEN THIGHS RECIPE - DELISH
Mar 15, 2024 3/4 c.. fresh orange juice (from about 3 navel oranges) 3/4 c.. tequila. 1/2 c.. fresh lime juice (from about 6 limes), plus lime slices for serving. 3. cloves garlic, finely chopped
From delish.com


TEQUILA LIME CHICKEN - DUTCH OVEN DADDY
Oct 19, 2024 Chicken — we used boneless skinless chicken breasts. Produce — limes for fresh lime juice and fresh cilantro. Spices — cumin, chili powder, granulated garlic, salt, and pepper. Liquids — olive oil and tequila make the …
From dutchovendaddy.com


TEQUILA LIME CHICKEN - ABERDEEN'S KITCHEN
May 4, 2022 Place marinated chicken in the prepared dish. Bake for 25-30 minutes until chicken is cooked through and no longer pink (temps at 165°F). Change oven to broil and cook as desired for coloring (around 2-3 minutes). …
From aberdeenskitchen.com


TEQUILA LIME CHICKEN (SLOW COOKER RECIPE)
May 12, 2023 ½ - 2 lbs boneless, skinless chicken thighs, ½ cup tequila, 4 oz lime juice, 2 tablespoon agave syrup, 4 cloves garlic, 1 teaspoon dried cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, zest of ½ lime
From thelazyslowcooker.com


TEQUILA LIME CHICKEN - EVERYDAY ADVENTURES
This recipe comes from my favorite Pioneer Woman, ... 12 boneless, skinless chicken breasts; 2 cups grated Monterey Jack; Directions. Slice open the limes and squeeze the juice into a food …
From everydayadventures.com


TEQUILA-LIME CHICKEN WITH ALL THE FIXINS - TASTY KITCHEN
May 31, 2010 Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined. …
From tastykitchen.com


TEQUILA LIME CHICKEN | LAUREN - COPY ME THAT
Tequila Lime Chicken. foodnetwork.com ... sliced 1 jalapeno, sliced; 1/2 bunch chopped fresh cilantro ½ bunch chopped fresh cilantro; 12 boneless, skinless chicken breasts 12 boneless, …
From copymethat.com


TEQUILA LIME CHICKEN - ISABEL EATS
Jun 17, 2024 Make the marinade. Place the chicken in a large bowl or gallon-sized Ziploc bag along with the tequila, olive oil, lime zest, honey, soy sauce, ancho chili powder, salt, cumin, and black pepper.
From isabeleats.com


TEQUILA AND LIME CHICKEN | NIGELLA'S RECIPES | NIGELLA …
Mix together the tequila, zest and juice of the limes, the chilli flakes, salt and olive oil, and then tip this into the freezer bag with the chicken. Seal or tie tightly (letting out the air first) and place it (on a tray or in a dish) in the fridge to marinate for …
From nigella.com


PIONEER WOMAN TEQUILA LIME CHICKEN - THE PIONEER KITCHEN
Aug 30, 2024 Prepare the Marinade: Slice the limes in half and squeeze the juice into a food processor or blender. Blend the Ingredients: Add tequila, olive oil, kosher salt, minced garlic, …
From thepioneerkitchen.com


Related Search