BBQ CHICKEN KABOBS WITH TEQUILA LIME CILANTRO
Provided by Valerie Bertinelli
Categories main-dish
Time 2h30m
Yield 6 skewers
Number Of Ingredients 13
Steps:
- Special equipment: 6 wooden skewers
- In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
- Preheat a grill to medium heat.
- Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.
TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING
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 VINAIGRETTE WITH GREENS
Here's a zingy vinaigrette with Southwestern flair. We serve it with added toppings like apples, mandarin oranges, feta cheese and candied walnuts. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the dressing ingredients. In a large bowl, combine the salad ingredients. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 198 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 52mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TEQUILA SLAW WITH LIME AND CILANTRO
From Cooking Light Magazine. Use pre-mixed coleslaw for this recipe and save some time. Serve on tacos, alongside barbecue chicken, with grilled flank steak or burgers.
Provided by DailyInspiration
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl. Add remaining ingredients and toss.
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