Grilled Chicken with Lime and Tequila
Votes: 1
Time: 8 hours 30 minutes (including marinating time)
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 277, total fat 14 G., saturated fats 4 G., proteins 31 G., carbohydrates 4 G., fiber 1 G., cholesterol 93 mg, sodium 419 mg, sugar 1 G.
Calories 277, total fat 14 G., saturated fats 4 G., proteins 31 G., carbohydrates 4 G., fiber 1 G., cholesterol 93 mg, sodium 419 mg, sugar 1 G.
Tequila and lime are a wonderful combination not only for your refreshing Margarita, but also for a chicken marinade. Add spicy jalapeños, garlic, and chili peppers to the marinade to infuse the chicken breast with the flavors of Tex-Mex cuisine. Chicken marinated in tequila and lime overnight turns out juicy on the inside and crispy on the outside after grilling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of gold tequila
- 1 cup freshly squeezed lime juice (5-6 limes)
- 0.5 cup freshly squeezed orange juice (2 oranges)
- 1 tbsp. chili powder
- 1 tbsp. chopped fresh chili pepper (1 pod without seeds)
- 1 tbsp. minced fresh garlic (3 cloves)
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 3 whole chicken breasts (6 pieces) boneless, skin on
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Cooking the dish according to the recipe:
- Marinade with tequila and lime.
In a large bowl, combine tequila, lime juice, orange juice, chili powder, hot pepper, garlic, salt, and pepper. Add the chicken breasts. Refrigerate overnight. - Preheat a charcoal grill and brush the grates with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, season generously with salt and pepper, and grill skin-side down for about 5 minutes, until golden brown.
- Flip the chicken and cook for another 10 minutes, until cooked through. Remove from the grill to a plate. Cover tightly and let rest for 5 minutes. Serve hot or at room temperature.
Categories:
recipe / Healthy eating / Healthy grilled dishes / Picnic / Backyard Recipes / Quick main courses / Easy Chicken Recipes / Summer dishes / Dinner / Calorie content of prepared meals / Main courses / Bird / Grill, barbecue / Easy Grill Recipes / Grilled chicken / Grilled poultry / Tex-Mex / Ina Garten / The Barefoot Countess
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