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, Fiber 0 grams, Protein 31 grams, Sugar 1 grams
LOWER FAT TEQUILA LIME CHICKEN
Make and share this Lower Fat Tequila Lime Chicken recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Combine first 8 ingredients then chicken in a medium bowl and allow to marinade for 2-3 hours.
- Combine the next set of dressing ingredients (ingredients up to the chicken) in a medium bowl, cover, and chill until needed.
- Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.
- Arrange the cooked chicken in a baking pan, brush with prepared mexi-ranch dressing, and sprinkle with cheese.
- Broil the chicken for 2-3 minutes, or just until the cheese has melted.
- Serve the chicken over a bed of crumbled chips.
- Serve with Spanish rice and pico de gallo or salsa.
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
TEQUILA LIME CHICKEN
I got this recipe from a news report. A guy was on probation and came back from lunch. He had to submit to a breathalyzer. He failed. He claimed that he didn't drink but only ordered a burrito at a stand. The judge then had the burrito stand give up the recipe. They did another breathalyzer after eating the burrito. Sure enough, even though it is cooked, all of the alcohol doesn't leave. Just be forewarned!
Provided by Mulligan
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the ingredients together. Marinate for one hour, or overnight. Discard marinade.
- You can grill or pan fry with a little oil and onion, red and green peppers.
- Serve on tortillas with peppers and onions. Add other ingredients if desired.
Nutrition Facts : Calories 245.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 43.9, Sodium 246.4, Carbohydrate 24.3, Fiber 2, Sugar 2.8, Protein 21.1
RESTAURANT-STYLE TEQUILA LIME CHICKEN
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
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
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