Best Tequila Touchdown Recipes

Tequila Touchdown image

Provided by Martha Stewart

Number Of Ingredients 7

2 cups orange juice
1 cup tequila (8 ounces)
6 tablespoons fresh lemon juice (from about 2 lemons)
1 1/2 ounces grenadine
Ice, for serving
3 cups club soda
8 strips lemon zest, for garnish

Steps:

Pour orange juice, tequila, and lemon juice into a large pitcher. Tip pitcher at a slight angle, and carefully pour grenadine down side.
Divide mixture among 8 ice-filled glasses, and top off each with club soda. Stir, garnish each with zest, and serve immediately.

The Touchdown image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 7

Steps:

Mix all ingredients and pour over ice. Serve in highball glass. Garnish with a wedge of lime.

Touchdown Tequila Chicken Recipe image

Provided by Food Network

Categories main-dish

Time 3h27m

Yield 8 servings

Number Of Ingredients 19

1 1/4 cups lime juice or margarita mix
1/2 cup tequila
1/2 cup triple sec or orange juice
1/4 cup chopped fresh cilantro leaves
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 boneless, skinless chicken breast halves
1 large red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 large Vidalia onion, cut into wedges
Vegetable Marinade, recipe follows
Shredded Mexican cheese blend, for serving
Salsa, for serving
Sour cream, for serving
1/2 cup olive oil
1/2 cup lime juice or margarita mix
1 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor).
Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.
Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes.
Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream.
Combine all ingredients in a bowl.