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Tequila Grilled Chicken
By Dine & Dish on September 29, 2004
Photo by justcallmetoni
5 Reviews
- Prep Time: 3 hrs
- Total Time: 3 hrs 15 mins
- Servings: 6
Photo by justcallmetoni
About This Recipe
"One of our favorite ways to make chicken on the grill! Delicious! Prep time equals marinating time."
Ingredients
- 6 boneless skinless chicken breast halves
- 1 cup chicken broth
- 1/2 cup olive oil
- 1/2 cup tequila
- 1/4 cup minced green onion
- 3 cloves garlic, crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 tablespoon minced cilantro
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon coriander
Directions
- Rinse chicken and pat dry.
- Arrange in a shallow nonreactive dish.
- Pour mixture of broth, olive oil, tequila, green onions, garlic, lime juice, chili powder, cilantro, salt, cumin and coriander over chicken, turning to coat.
- Marinate, covered with plastic wrap, in refrigerator for 2-3 hours, turning occasionally.
- Drain and discard marinade.
- Grill chicken over medium-hot coals for 4-5 minutes per side or until cooked through.
- Arrange on serving platter and garnish with lime wedges.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (192 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 306.0
- Calories from Fat 180
- 58%
- Amount Per Serving
- %
- Total Fat 20.0g
- 30%
- Saturated Fat 2.9g
- 14%
- Cholesterol 68.4mg
- 22%
- Sugars 0.4 g
- Sodium 606.2mg
- 25%
- Total Carbohydrate 2.4g
- 0%
- Dietary Fiber 0.6g
- 2%
- Sugars 0.4 g
- 1%
- Protein 28.4g
- 56%
Reviews
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"Great marinade! Served this with the rice from recipe #128564. Then the next night used the chicken on recipe #226522. Thanks! (PS: I forgot to star this initially - don't know if it will post twice or not.)"
By Fran6 on August 09, 2010 | 1137842
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"Fantastic recipe one of my favorites!"
By Chef #1255885 on October 09, 2009 | 965813
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"Very good marinade that was easy to assemble! It's always excellent to find a new way to do chicken!"
By CASunshine on June 15, 2006 | 282771
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"Delicious! I also made a few subsitutions based on what I had by using 1 tsp onion flakes instead of the green onions and skipping the cilantro and cumin but increasing the coriander to 1 teaspoon. Next time I will make it using the ingredients as listed, but we also enjoyed the chicken with these variations. Thanks for sharing!"
By ellie_ on August 09, 2005 | 194587
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"As a chronic calorie counter, I'm always on the hunt for new ways to prepare boneless chicken breasts. This one was not only easy to prepare, it was delicious. The lime and tequilla really came together and made a nice counterpart to the chili and garlic. Those who are ambivalent about cilantro won't mind it here as the flavor was really mild compared to the other ingreients. To lower the fat a bit more, I replaced 1/2 the olive oil with some fat free chicken broth. Also had to replace the scallions with some chives. Though spring onions would have been better, chives were all I had. I cooked mine on my Goerge Foreman and they were ready in a jiffy. Thanks KC. "
By justcallmetoni on July 27, 2005 | 190184
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