126 tequila lime chicken breast Recipes

boneless skinless chicken breasts, lime juice, jalapenos , peppers-sliced, white vinegar, olive oil, tequila (i prefer patron, the better the the better the taste), ground cumin, monterey jack pepper cheese (optional for garnish )

chicken breast halves (about 3lbs. total ), fresh cilantro, chopped, tequila, fresh lime juice, light brown sugar, fresh jalapeno chile, seeded, and minced, minced garlic, kosher salt, fresh ground black pepper, grated lime zest

fresh lime juice, tequila, orange juice, chopped fresh cilantro, minced seeded jalapeno chilies, chili powder, salt, ground black pepper, boneless chicken breast halves with skin

fresh lime juice, tequila, orange juice, chopped fresh cilantro, minced jalapeno peppers, chili powder, salt, pepper, boneless chicken breast halves

boneless skinless chicken breasts, lime juice, tequila (non-alcoholic may be used), tortilla chips, salsa ranch dressing (recipe to follow), shredded monterey jack and cheddar cheese blend, salsa, ranch dressing

gold tequila, freshly squeezed lime juice (5 to 6 limes), freshly squeezed orange juice (2 oranges), chili powder, minced cilantro, minced fresh jalapeno pepper, garlic cloves (fresh, minced ), kosher salt, fresh ground black pepper, split boneless chicken breasts, skin on

lime zest, fresh lime juice, extra virgin olive oil, tequila, kosher salt, cayenne pepper, boneless chicken breast halves (with skin )

olive oil, freshly squeezed lime juice, tequila, chopped garlic, chopped cilantro, boneless skinless chicken breasts

chopped fresh cilantro, minced fresh garlic, minced jalapeno pepper (seeds and veins may be removed) skin removed, unsalted butter (reserve 1 tbsp for saute), chicken stock, freshly-squeezed lime juice, gold tequila , flamed, heavy cream, red onion, thinly sliced, red bell pepper, thinly sliced, yellow bell pepper thinly sliced, green bell pepper, thinly sliced, dry spinach fettuccine or 2 lb fresh, chicken breast, diced 3/4 inch, soy sauce, peel a jalapeno , heat about a quarter cup of olive oil in a saute pan over medium-high heat until the oil shimmers. add the jalapeno and roll it around until the skin is blistered on all sides. remove the jalapeno from the pan and robe with a paper towel -- the skin will come right off. use the olive oil for other dishes -- it is infused with jalapeno flavoring, fastest way to flame the tequila is to pour it into a wide glass, and light a match. when the flame dies out it is done. alternately you may use a small saute pan.

extra virgin olive oil, lime juice, jalapeno, seeded and minced, tequila, triple sec (prefer hiram walker), fresh cilantro, boneless skinless chicken breasts, green chili salsa (preferred 505 salsa) or salsa (preferred 505 salsa)

chopped fresh cilantro, orange juice, lime juice, tequila, extra virgin olive oil, honey, black pepper, ground red pepper, corn tortillas , cut into 1/2-inch wide strips, ground cumin, salt, paprika, ground red pepper, orange juice, low sodium soy sauce, minced garlic, chili powder, boneless skinless chicken breast halves, jicama, peeled and cut into thin strips, mango, peeled and diced, mixed salad greens

garlic cloves, minced, tequila, grated lime rind, fresh lime juice, light brown sugar, salt, ground red pepper, skinless, boneless chicken breast halves

chicken breasts, tequila, margarita mix, vegetable oil, salt, lime , zest of, fresh lime juice, garlic, onion powder

boneless skinless chicken breast, lime juice (i use fresh squeezed ), chopped garlic, seasoned salt, garlic pepper, cumin, tequila (non-alcoholic may be used), tortilla chips, mexi-ranch dressing (recipe to follow), shredded cheddar jack cheese, prepare mexi-ranch dressing, in a small bowl mix, salsa, ranch dressing, chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked., assemble : scatter tortilla chips on an oven-safe plate. place chicken on top of tortilla chips. pour mexi-ranch dressing over chicken. cover with the shredded cheddar jack cheese. place chicken under the broiler until cheese is melted. be careful, plate will be hot, serve with pico de gallo and spanish rice on the side

lime juice, orange juice reduced to 1/4 cup, canola oil, sugar, salt, tequila, chipotle (in adobo sauce), chopped cilantro, boneless chicken breast, ripe mangos, peeled and pit removed, sugar, green pepper, finely chopped, red pepper, finely chopped, fresh ginger (squeeze through garlic press- reserve all liquid and, sweet onion, finely chopped, rice wine vinegar, bread flour, salt, baking powder, warm water, corn oil, sesame seeds

limes , juice and zest of, tequila, red pepper flakes, great dry northern white beans, boneless skinless chicken breasts, onions, chopped, garlic cloves, chopped, olive oil, green chilies (i used green salsa), cumin , plus, cumin, cayenne pepper, divided, defatted chicken stock (canned will work all right), grated monterey jack cheese, sour cream, chopped fresh green onion, diced avocado

boneless skinless chicken breasts , cut into strips, fresh cilantro, chopped, onion, chopped (yellow or red, your choice ), limes, cut into halves, ground cumin, garlic cloves, chopped, gold tequila (preferabally anjeo...don tsp be cheap...this part is important), butter or 2 tbsp margarine, chicken broth, flour, cooked rice, portabella mushrooms, sliced

skinless, boneless chicken breast halves, grated lime zest, fresh lime juice, tequila, garlic clove, thinly sliced, blanched whole almonds (2 1/2 oz), chopped, ground cumin, salt, minced fresh chile , such as poblano or jalapeno, shallot, minced, olive oil, tomatoes, cored and cut into 1-inch dice, hass avocado, cut into 1-inch dice, unsalted butter, freshly ground black pepper