Tequila Lime Chicken With Zesty Mexi Corn And White Rice Recipes

TEQUILA LIME CHICKEN AND RICE WITH RADISH SALSA

Steps:

• Heat olive oil over medium-high heat, in a large dutch oven. While oil is heating, prepare the chicken. Season with salt and pepper, then prepare the spice mixture. In a small bowl combine garlic powder, onion powder, cumin, and coriander. Use half of the mixture to season the chicken and set the rest aside.
• Once oil is hot and begins to shimmer when swirled around the pot, add seasoned chicken pieces in a single layer. Cook, undisturbed, on the first side for 5 minutes, until it browns. Once chicken is browned, flip and cook for another 2-3 minutes on the second side. The goal is not to cook the chicken through at this stage, just to brown it.
• Remove the chicken and set aside. Add onions, bell pepper, and cilantro stems to the pot adding a drizzle of oil if needed. Season with salt and pepper, then add remaining seasoning mixture. Stir to combine and cook the vegetables over medium heat for 5 minutes, until beginning to soften. Stir occasionally to ensure nothing burns or sticks to the bottom of the pot.
• Once vegetables begin to soften, add garlic and stir to combine. Cook for 1 minute then raise heat to high and add tequila. The tequila will bubble up when added. Using a wooden spoon or spatula, scrape up any bits from the bottom of the pan. After the tequila has almost evaporated, add the chicken, rice, and broth.
• Stir to combine all ingredients and bring to a boil. Cover and lower to a simmer. Cook, covered, for 20 minutes, until rice is tender and liquid has been absorbed.
• While chicken and rice are cooking, prepare the radish salsa. Combine all ingredients in a medium bowl and taste for seasoning. Adjust seasoning if needed and set aside until chicken and rice are finished cooking.
• Once chicken and rice are finished cooking, garnish with chopped cilantro and radish salsa.

GRILLED TEQUILA LIME CHICKEN

Steps:

• Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
• Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.

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.

RESTAURANT-STYLE TEQUILA LIME CHICKEN

Steps:

• Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
• Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
• Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
• Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

GRILLED TEQUILA-LIME CHICKEN

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.