Tequila Lime Grilled Chicken Oamc Recipes
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
GRILLED TEQUILA-LIME CHICKEN
Categories Fruit Juice Tequila Chicken Citrus Poultry Marinate Fourth of July Picnic Dinner Lime Summer Grill/Barbecue Jalapeño Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
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- Combine marinade ingredients (from tequila down to pepper) in a mixing bowl and whisk to combine. Alternatively, you could add the marinade ingredients to a zip top plastic bag, seal it, and shake well to combine.
- Add chicken breasts to the marinade, and either cover the mixing bowl with plastic wrap or seal the plastic bag. Place in refrigerator for at least 30 minutes or up to 8 hours.
- Preheat grill over MED/MED-HIGH heat. Brush your grill with a little vegetable oil and grill chicken for about 8 minutes per side, until cooked through and juices run clear.
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- In a large bowl, whisk together all of the marinade ingredients until well combined. Remove ¾ cup of the marinade and set aside.
- Pour the remaining marinade into a large ziplock bag. Nestle the chicken breasts into the marinade, close tightly, and place in the refrigerator. Allow to marinate for at least four hours or overnight.
- Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, lower the heat, and reduce the liquid until it is about half of the volume.
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