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 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.
TEQUILA-TANGERINE CHICKEN WINGS
If you like chicken wings, you're going to love these! They're a little sweet, a little spicy, and oh-so finger lickin' good. The sauce is also great on other cuts of chicken, pork, beef and shrimp.
Provided by Kardea Brown
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, soy sauce, tequila, jalapeños, sliced tangerines and tangerine juice in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce reduces, about 15 minutes. Strain and discard the solids, then return the sauce to the pan. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl. Add to the sauce and cook until thickened, about 2 minutes. Set aside.
- Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F.
- Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper. Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.)
- Remove the wings to paper towels to drain. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat. Transfer to a serving platter. Garnish with jalapeño slices and tangerine slices.
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 CHICKEN THIGHS WITH ANCHO-TEQUILA GLAZE
A delicious-sounding grilled chicken recipe from Cooking Light Magazine. Plan to try this scrumptious dish this weekend. Prep time does not include soaking time for wood chips if you are using them (soaking time is 30 minutes).
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Soak wood chips in water 30 minutes; drain well. 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 the 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.
- Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro. Serve with remaining syrup mixture and lime wedges.
Nutrition Facts : Calories 470, Fat 35.3, SaturatedFat 10.4, Cholesterol 165.6, Sodium 503.3, Carbohydrate 4.2, Fiber 1, Sugar 1.4, Protein 33.1
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love