TEQUILA-LIME GRILLED CHICKEN
Taken from Savoring the Southwest Again Roswell Symphony Guild Roswell, New Mexico Oct. 1998 You just cannot go wrong here The very Best Triple Sec is from Hiram Walker Salsa 505 from N.M. Green at room temp
Provided by Rita Kammermeier-Jo
Categories Chicken Breast
Time 4h12m
Yield 6 breasts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients mincing the cilantro leaves :Halve the chicken breasts.
- pour into a shallow pan/dish cover chicken breasts and chill chicken for 4 hours,turning several times.
- Remove chicken from refrigerator 30 minutes before grilling.Grill chicken 4/6 minutes per side and baste the breasts with marinade very frequently. Serve with desired salsa.
Nutrition Facts : Calories 522.1, Fat 38.3, SaturatedFat 5.6, Cholesterol 102.7, Sodium 116.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.7, Protein 41.1
TEQUILA GRILLED CHICKEN
Make and share this Tequila Grilled Chicken recipe from Food.com.
Provided by Dine Dish
Categories Chicken Breast
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry.
- Arrange in a shallow nonreactive dish.
- Pour mixture of broth, olive oil, tequila, green onions, garlic, lime juice, chili powder, cilantro, salt, cumin and coriander over chicken, turning to coat.
- Marinate, covered with plastic wrap, in refrigerator for 2-3 hours, turning occasionally.
- Drain and discard marinade.
- Grill chicken over medium-hot coals for 4-5 minutes per side or until cooked through.
- Arrange on serving platter and garnish with lime wedges.
Nutrition Facts : Calories 306.1, Fat 20, SaturatedFat 3, Cholesterol 68.4, Sodium 606.2, Carbohydrate 2.5, Fiber 0.6, Sugar 0.5, Protein 28.5
TEQUILA-LIME GRILLED CHICKEN BREASTS
Make and share this Tequila-Lime Grilled Chicken Breasts recipe from Food.com.
Provided by Abel8284
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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