Tequila Orange Chicken Breasts Recipes

TEQUILA LIME CHICKEN MARINADE

Steps:

• In a bowl or a measuring cup, whisk together lime juice, tequila, olive oil, cilantro, chili powder, honey, garlic powder, salt, and pepper.
• Place chicken in a zip-top bag or a baking dish and pour marinade over, moving chicken around to coat on all sides. If using a bag, put the bag into a bowl to prevent leaks spilling in your fridge. If using a baking dish, cover with plastic wrap.
• Place in fridge and marinate for 30 minutes to 4 hours. When ready to cook, remove from marinade and grill over medium heat (350°F) for 15-20 minutes or until internal temperature reaches 165°F on an instant read thermometer, flipping once. Cooking time will vary depending on thickness of meat and exact grill temperature.

PRESSURE-COOKER TEQUILA SALSA CHICKEN

Steps:

• Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.

BAKED ORANGE-GLAZED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
• Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ORANGE AND CINNAMON TEQUILA SHOT

Steps:

• Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

TEQUILA-ORANGE CHICKEN BREASTS

Steps:

• To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
• Rinse the chicken breast under cold water; pat dry with paper towels.
• Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
• Remove the chicken from the bag and reserve the marinade.
• Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
• Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.

TEQUILA CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
• In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
• Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
• Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
• Make it Supreme!
• Before serving, top with sour cream, salsa picante, and other vegetables for garnish.

TEQUILA LEMON CHICKEN BREAST

Steps:

• Pour tequila into the plastic containers. Squeeze juice from 10 or more lemons into the containers. Add some olive oil, and salt and pepper. Place the chicken breasts in the marinade and let marinate overnight in the refrigerator. The next day, preheat grill to high and place chicken breasts on grill. Prepare bowl of olive oil mixed with tarragon and rosemary, to taste, and brush onto chicken while grilling. Cook each side for about 10 to 15 minutes each.

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.

TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE

Steps:

• Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

TEQUILA LIME CHICKEN BREASTS

Steps:

• In large bowl, whisk together orange juice, lime rind and juice, tequila, chili powder, oil, jalapeno pepper, garlic, salt and pepper.
• Trim any fat or loose skin from chicken. Add chicken to marinade; turn to coat. Cover and refrigerate, turning occasionally, for 4 hours (up to 12 hours).
• Heat 1 burner of 2-burner BBQ or 2 outside burners or 3-burner BBQ to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and gril until bottom is marked about 25 minutes.
• Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden grown, about 3 minutes.