HONEY-TEQUILA GLAZED SHRIMP
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat an indoor grill plate over high heat.
- Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
- Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
- Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.
TEQUILA-GLAZED CHICKEN WITH JALAPEñO
Provided by Molly Stevens
Categories Tequila Chicken Fruit Pepper Backyard BBQ Pineapple Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
- Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
- Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
TEQUILA HONEY GLAZED CHICKEN WITH JALAPENO
This is a versatile recipe. Use boneless skinless chicken breasts and chop up for a salad or cut up a fryer chicken and grill with the skin on for a chicken dinner. Prep time does not include marinade time.
Provided by truckerboo
Categories Chicken Breast
Time 40m
Yield 4 ea, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix coriander, salt and pepper. Sprinkle over chicken. Cover and chill at least 1 hour or overnight.
- Combine remaining ingredients in a small saucepan. Bring to a boil stirring constantly until sugar dissolves. Reduce heat to medium low and cook till slightly thick about 10 minutes. Set aside some sauce if you'd like some to serve with cooked chicken. Cool sauce.
- Heat grill and cook chicken until done turning frequently and basting with sauce. Cook time will vary on cut of chicken used.
- Serve as desired and with sauce if you'd like.
- I like to serve this sliced into strips atop salad greens. The Southwest Ranch Salad Dressing by Parsley on this site goes well with this chicken.
Nutrition Facts : Calories 205.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 357.8, Carbohydrate 18.2, Fiber 0.5, Sugar 17.2, Protein 25.4
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
JALAPEñO-GLAZED CHICKEN BREASTS
Categories Chicken Fourth of July Quick & Easy Low Sodium Wheat/Gluten-Free Backyard BBQ Summer Grill/Barbecue Cilantro Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
- Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
- Transfer chicken to plates. Spoon glaze in saucepan over and serve.
HONEY TEQUILA LIME CHICKEN
This is a quick marinade that's best on chicken but delicious on fish too. You can bake, BBQ or grill.
Provided by NetDiva Amy
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except cilantro and meat in medium sauce pan.
- Simmer over medium heat about 15 minutes or until onions are soft but not clear.
- Cool completely. (Instead of adding water above, I add ice cubes at this stage.).
- Place chicken in a baking pan and pour mixture over the chickent.
- Marinade at least 1 hour, preferably over night. If the sauce doesn't completely cover the meat, turn it over half way through.
- If baking, pour out half the liquid and cover with finely chopped cilantro.
- Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces).
- If grilling, then grill and add the cilantro after cooking.
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TEQUILA-GLAZED CHICKEN WITH JALAPENO RECIPE | BON APPéTIT
From bonappetit.com
Servings 4Author Molly Stevens
- Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
- Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
- Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
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- Mix the garlic and jalapeños in a small bowl and divide into two, reserving half of the mixture. Place the chicken thighs in a shallow dish and season generously with salt and pepper. Add half of the garlic and jalapeño mix and two tablespoons of oil. Marinate for an hour if you have the time, otherwise, just go ahead and cook.
- Grill or pan fry the chicken thighs on medium heat until the thighs are cooked through, 20-30 minutes, flipping as needed. If baking, put in a 375ºF oven for 30-40 minutes.
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