Grilled chicken breasts marinated in tequila and lime
Votes: 2
Time: 15 minutes plus 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 - 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 - G., cholesterol 93 mg, sodium 419 mg, sugar 1 G.
Marinating the chicken for 24 hours will result in a very juicy, delicious dish that pairs well with vegetables or salad, for example. The lime flavor is clearly noticeable, enhanced by the tequila. Guacamole also goes well with this chicken.
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:
- 3 whole (6 halves) boneless chicken breasts with skin
- 1/2 cup "golden" tequila
- 1 cup lime juice (5-6 limes)
- 1/2 cup orange juice (2 oranges)
- 1 tbsp chili powder
- 1 tbsp crushed jalapeño pepper (1 seeded pepper)
- 1 tbsp. minced garlic (3 cloves)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
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Recipes with similar ingredients: chicken breasts, jalapeno pepper, lime juice, Orange juice, chili seasoning, sea salt flakes, tequila
Cooking the dish according to the recipe:
- In a large bowl, combine tequila with lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper. Immerse the chicken breasts in the marinade. Refrigerate overnight.
- Preheat the grill over coals and brush the grates with vegetable oil to prevent the chicken from burning. Remove the chicken from the marinade and season generously with salt and pepper. Grill the chicken breasts, skin-side down, for about 5 minutes, until well-browned.
- Turn the chicken over and cook for another 10 minutes, until no longer raw inside. Transfer from the grill to a serving platter. Cover tightly and let rest for 5 minutes. Serve hot or at room temperature.
This dish is paired with a dark, bottom-fermented beer called Bock.
Categories:
recipe / Healthy eating / Gluten-free dishes / Low-calorie dishes / Dishes for diabetics / Low fat content / Healthy grilled dishes / Calorie content of prepared meals / Simple and quick recipes / Easy Grill Recipes / Easy Chicken Recipes / Main courses / Grill, barbecue / Grilled chicken / Grilled poultry / Ina Garten
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