Tequila Lime Grilled Chicken Breasts Recipes

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.

Steps:

• Mix first 8 ingredients in bowl. Add chicken; turn to coat. Cover; chill overnight.
• Prepare barbecue (medium heat). Brush grill rack with oil. Grill chicken until cooked through, turning occasionally, about 18 minutes. Transfer to platter.

Steps:

• Pound chicken breasts to even thickness.
• Place in plastic storage bag.
• Combine marinade ingredients.
• Pour over chicken.
• Marinade several hours.
• Grill 5-6 minutes per side.