Best Tequila Honey Glazed Chicken With Jalapeno Recipes

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TEQUILA HONEY GLAZED CHICKEN WITH JALAPENO



Tequila Honey Glazed Chicken With Jalapeno image

This is a versatile recipe. Use boneless skinless chicken breasts and chop up for a salad or cut up a fryer chicken and grill with the skin on for a chicken dinner. Prep time does not include marinade time.

Provided by truckerboo

Categories     Chicken Breast

Time 40m

Yield 4 ea, 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons ground coriander
1/2-1 teaspoon kosher salt
1/4 teaspoon red pepper
4 boneless skinless chicken breast halves
1/3 cup orange juice
1/4 cup tequila
2 tablespoons brown sugar
2 tablespoons honey
1 jalapeno pepper, chopped
1 tablespoon diced onion

Steps:

  • Mix coriander, salt and pepper. Sprinkle over chicken. Cover and chill at least 1 hour or overnight.
  • Combine remaining ingredients in a small saucepan. Bring to a boil stirring constantly until sugar dissolves. Reduce heat to medium low and cook till slightly thick about 10 minutes. Set aside some sauce if you'd like some to serve with cooked chicken. Cool sauce.
  • Heat grill and cook chicken until done turning frequently and basting with sauce. Cook time will vary on cut of chicken used.
  • Serve as desired and with sauce if you'd like.
  • I like to serve this sliced into strips atop salad greens. The Southwest Ranch Salad Dressing by Parsley on this site goes well with this chicken.

Nutrition Facts : Calories 205.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 357.8, Carbohydrate 18.2, Fiber 0.5, Sugar 17.2, Protein 25.4

TEQUILA-GLAZED CHICKEN WITH JALAPEñO



Tequila-Glazed Chicken with Jalapeño image

Provided by Molly Stevens

Categories     Tequila     Chicken     Fruit     Pepper     Backyard BBQ     Pineapple     Summer     Grill/Barbecue     Coriander     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced
Nonstick vegetable oil spray

Steps:

  • Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
  • Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
  • Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

TEQUILA-TANGERINE CHICKEN WINGS



Tequila-Tangerine Chicken Wings image

If you like chicken wings, you're going to love these! They're a little sweet, a little spicy, and oh-so finger lickin' good. The sauce is also great on other cuts of chicken, pork, beef and shrimp.

Provided by Kardea Brown

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 cup sugar
1/2 cup soy sauce
1/4 cup tequila
2 jalapeños, thinly sliced, plus more for garnish
2 tangerines, thinly sliced, plus 1 1/3 cups tangerine juice, plus more tangerine slices for garnish
2 tablespoons cornstarch
Neutral oil, for frying
2 pounds whole chicken wings (about 12 wings)
Kosher salt and freshly ground black pepper

Steps:

  • Combine the sugar, soy sauce, tequila, jalapeños, sliced tangerines and tangerine juice in a medium saucepan. Bring to a boil. Reduce the heat and simmer until the sauce reduces, about 15 minutes. Strain and discard the solids, then return the sauce to the pan. Whisk together the cornstarch and 1 tablespoon cold water in a small bowl. Add to the sauce and cook until thickened, about 2 minutes. Set aside.
  • Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F.
  • Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper. Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.)
  • Remove the wings to paper towels to drain. Place the wings in a large bowl. Pour the sauce over the wings and toss to coat. Transfer to a serving platter. Garnish with jalapeño slices and tangerine slices.

TEQUILA-LIME CHICKEN WITH HONEY DRIZZLE



Tequila-Lime Chicken with Honey Drizzle image

This zesty marinade gives chicken a rich flavor, and makes it perfect for no-fuss dinner salads or as the base for a memorable taco night.

Provided by By Arlene Cummings

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 18

2 tablespoons chopped fresh cilantro
1 green onion, chopped (1 tablespoon)
2 cloves garlic, chopped
1 tablespoon sugar
1/4 teaspoon onion powder
1/2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground red pepper (cayenne)
Salt to taste
1/4 cup tequila
3 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (1 medium)
1 teaspoon soy sauce
1 lb uncooked chicken breast tenders (not breaded; about 8 tenders)
2 tablespoons honey
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
Additional chopped fresh cilantro

Steps:

  • In large bowl, mix all chicken ingredients except chicken tenders. Add chicken; toss gently to mix. Cover with plastic wrap; refrigerate 1 to 2 hours to marinate.
  • Heat gas or charcoal grill.
  • When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook about 3 minutes on each side or until browned and no longer pink in center.
  • Before serving, drizzle chicken with 2 tablespoons honey and 1 tablespoon olive oil. Sprinkle with salt, pepper and additional chopped cilantro.

Nutrition Facts : ServingSize 1 Serving

HONEY TEQUILA LIME CHICKEN



Honey Tequila Lime Chicken image

This is a quick marinade that's best on chicken but delicious on fish too. You can bake, BBQ or grill.

Provided by NetDiva Amy

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup tequila
6 limes
1/2 cup honey
1/4 cup butter
3 tablespoons chili powder
1 pinch kosher salt
1/2 cup yellow onion, chopped
1/2 cup water
1 1/2 cups fresh cilantro, finely chopped
2 lbs chicken thighs or 2 lbs fish fillets

Steps:

  • Mix all ingredients, except cilantro and meat in medium sauce pan.
  • Simmer over medium heat about 15 minutes or until onions are soft but not clear.
  • Cool completely. (Instead of adding water above, I add ice cubes at this stage.).
  • Place chicken in a baking pan and pour mixture over the chickent.
  • Marinade at least 1 hour, preferably over night. If the sauce doesn't completely cover the meat, turn it over half way through.
  • If baking, pour out half the liquid and cover with finely chopped cilantro.
  • Bake at 350 for 45 minutes or until meat is cooked through (depending on type of meat and size of pieces).
  • If grilling, then grill and add the cilantro after cooking.

TEQUILA LIME CHICKEN



Tequila Lime Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

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

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