Agave Lime Glazed Chicken Recipes

MARGARITA CHICKEN WITH AGAVE AND TEQUILA

Steps:

• Whisk the lime juice, tequila, agave syrup, oil, salt, pepper, and (if using) the jalapeno in a small bowl. Place the chicken in a container or resealable plastic bag and pour the marinade over top. Let the chicken marinate for at least a half-hour or up to 4 hours.
• Clean and oil your grill and preheat it to medium heat. Remove the chicken from the marinade and place it on your grill skin side up. Let it cook for 10 minutes then flip it over and cook for another 10 minutes.
• Serve your margarita chicken with limes on the side.

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.

CHIPOTLE-LIME GLAZE

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.

HONEY LIME GLAZED CHICKEN

Steps:

• Heat oven to 375°F Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish.
• Combine remaining ingredients except noodles in small bowl; mix well. Brush 1/3 of honey mixture over chicken; bake 15 minutes.
• Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear. Transfer to serving platter. Serve with noodles.

TAJíN GRILLED CHICKEN

Steps:

• Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
• Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
• Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
• Serve the chicken with the grilled scallions, topped with cilantro.

AGAVE-GLAZED SHRIMP

Steps:

• Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
• Preheat an indoor grill plate over high heat.
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
• Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
• Heat a large nonstick 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. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

QUICK GARLIC-LIME CHICKEN

Steps:

• In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes. , Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.

CHIPOTLE GLAZE

Steps:

• Place chipotles in a blender or food processor.
• Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
• Puree until smooth.

AGAVE-LIME GLAZED CHICKEN

Steps:

• Combine all ingredients except chicken in small bowl mix until well blended. Place chicken in shallow baking dish pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve and refrigerate remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired.