Tequila Lime Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 185.7
- Total Fat: 1.7 g
- Cholesterol: 60.0 mg
- Sodium: 201.9 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.3 g
- Protein: 25.1 g
View full nutritional breakdown of Tequila Lime Chicken calories by ingredient
Introduction
Tex-Mex Favorite Tex-Mex FavoriteNumber of Servings: 4
Ingredients
-
4 Chicken breasts (boneless and skinless)
4 Cloves of garlic
3.5 ounces of fresh cilantro (leaves only)
4 Limes
3 ounces of tequila (I prefer Gold or better)
1/2 cup of chopped onions
Directions
Makes 4 servings
Using a fork, perforate the chicken breasts (both sides) and place side by side in a large rectangular cassarole dish. Pour the tequila over the chicken evenly turning the breasts over to coat both sides.
Finely chop the onion, cilantro and garlic cloves and place in small bowl. (A food processor or a small kitchen chopper will lessen the prep time.) Squeeze the juice of 2 limes in the small bowl and mix. Using half of this mix, evenly coat the topside of the chicken. Refrigerate for 1/2 hour. Turn breasts over, use the remaining mix on the second side and refrigerate for another 1/2 hour.
Cook chicken on grill for 6 to 7 minutes a side or until done. If you have an aluminum anodized grill plate for the oven, you can grill in the oven set to broil for 4 to 6 minutes a side or until done. Temperatures of ovens and grills can vary.
Cut the remaining limes into quarter wedges. Squeeze lime juice from wedges (2 wedges per breast or less depending on your taste) and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SITHEAN.
Using a fork, perforate the chicken breasts (both sides) and place side by side in a large rectangular cassarole dish. Pour the tequila over the chicken evenly turning the breasts over to coat both sides.
Finely chop the onion, cilantro and garlic cloves and place in small bowl. (A food processor or a small kitchen chopper will lessen the prep time.) Squeeze the juice of 2 limes in the small bowl and mix. Using half of this mix, evenly coat the topside of the chicken. Refrigerate for 1/2 hour. Turn breasts over, use the remaining mix on the second side and refrigerate for another 1/2 hour.
Cook chicken on grill for 6 to 7 minutes a side or until done. If you have an aluminum anodized grill plate for the oven, you can grill in the oven set to broil for 4 to 6 minutes a side or until done. Temperatures of ovens and grills can vary.
Cut the remaining limes into quarter wedges. Squeeze lime juice from wedges (2 wedges per breast or less depending on your taste) and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SITHEAN.
