Tequilalimechickenbreasts Recipes

TEQUILA LIME CHICKEN BREASTS

Steps:

• In large bowl, whisk together orange juice, lime rind and juice, tequila, chili powder, oil, jalapeno pepper, garlic, salt and pepper.
• Trim any fat or loose skin from chicken. Add chicken to marinade; turn to coat. Cover and refrigerate, turning occasionally, for 4 hours (up to 12 hours).
• Heat 1 burner of 2-burner BBQ or 2 outside burners or 3-burner BBQ to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and gril until bottom is marked about 25 minutes.
• Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden grown, about 3 minutes.

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.

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.

TEQUILA-LIME CHICKEN

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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 GRILLED CHICKEN BREASTS

Steps:

• With a sharp, heavy knife, cut each chicken breast in half crosswise for a total of 6 pieces. In a large glass or plastic bowl, combine cilantro, tequila, lime juice, brown sugar, chile, garlic, salt, and pepper. Add chicken and mix to coat with marinade. Cover and let stand at room temperature for 30 minutes. (Do not marinate longer, because the acid in the marinade will begin to "cook" the chicken.).
• Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
• While grill heats, remove chicken from marinade, transfer to a platter, and pour marinade into a small bowl. Push your fingers under skin of each piece of chicken and rub meat with 1/2 teaspoons lime zest.
• Place chicken skin side down on oiled cooking grate and brush with marinade; cover gas grill. Cook until skin is browned but not charred, 4 to 6 minutes. Turn chicken with a wide spatula, brush again with remaining marinade, and cook, turning as needed to prevent burning, until chicken is no longer pink at the bone (cut to test), about 10 minutes longer. Transfer to a clean platter.