Best Guy Fieris Lime Chicken Tequila Tailgate Sandwiches Recipes

GUY FIERI'S LIME CHICKEN TEQUILA TAILGATE SANDWICHES

Steps:

• Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.
• On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.
• Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.
• To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.
• Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.

GUY FIERI'S TEQUILA-LIME WINGS

Steps:

• Prepare the wings: Preheat the oven to 350°F Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
• Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.
• Preheat grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce.

CHICKEN-TEQUILA TAILGATE SANDWICHES

Steps:

• Layer two 15-inch sheets of heavy-duty foil and fold them together around the edges to create one sheet. Repeat to make a second double-layered sheet of foil. Bend the edges of one of the sheets up 2 inches and crimp the corners so it can hold liquid.
• In order, layer these ingredients on the bent sheet of foil: olive oil, onion, jalapeno, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon pepper, the garlic, cilantro, cheeses, lime juice and tequila. Place the second double-layered foil sheet on top of the ingredients and fold the top and bottom sheets together on all sides. Make sure the package is not leaking, then refrigerate until ready to cook.
• Preheat the oven to 250 degrees F or a grill to medium and place the foil packet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on the warmed rolls.

CREAMY CHICKEN TEQUILA PASTA

Steps:

• Combine chicken and soy sauce in a bowl and chill until needed.
• Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
• Remove from pan and save.
• In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
• Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
• Stir in onion and peppers.
• Serve over cooked pasta of your choice.

RED ROCKER MARGARITA CHICKEN SANDWICHES

Steps:

• In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt.
• Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
• Heat grill to high. Remove chicken from marinade, and add chicken to the grill.
• In a small mixing bowl add flour, remaining 1 teaspoon salt and the garlic powder.
• Heat the canola oil to 350 degrees F.
• Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.
• Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes before thinly slicing or shredding.
• Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage or lettuce, onion, chicken breast, fried peppers, and top with cheese.
• DEVOUR!

TEQUILA LIME WINGS

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Tequila Lime sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine

GUY FIERI'S TURKEY/CHICKEN PATTY BURGERS

Steps:

• In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
• Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. (Usually take a small ramiken and cover with enough Saran Wrap to cover filling in order to form the patties into a circular shape). Cover and refrigerate for 30 minutes.
• In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

SASSY TAILGATE SANDWICHES

Steps:

• Arrange bottoms of rolls in a greased 13x9 inch baking dish.
• Layer each roll evenly with ham and Gruyere cheese.
• Spread each roll top with cream cheese; place over Gruyere.
• In a small bowl, combine the butter, parmesan cheese, worcestershire sauce and onion.
• Pour over sandwiches; let stand for at least 20 minutes.
• Cover and bake at 350 degrees F for 20 minutes or until heated through.

TAILGATE SANDWICHES

Steps:

• Arrange bottom of rolls in a greased 9x13 dish. Layer with ham and cheese. Spread each top roll with cream cheese and place on top of sandwiches.
• In small bowl, combine butter, worcestershire, parm cheese and onion. Spoon over sandwiches. Let stand for at least 30 minutes.
• Cover with foil and bake at 350. for 25 minutes.