Tequila Mockingbird Marinade Recipes

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 all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.
• Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving.

Steps:

• Combine ingredients and marinate meat for 2-4 hours.
• (If a flank steak, do even longer- up to overnight).

Steps:

• Muddle the jalapeño and watermelon in a shaker.
• Add the remaining ingredients and ice, and shake until well-chilled.
• Fine-strain into a rocks glass over fresh ice.

Steps:

• Fill a large glass with ice.
• Layer tequila and triple sec first, followed by orange juice, then cranberry, then blue curacao.
• Do not stir.
• Serve.