Tequila Lemon Chicken Breast

Recipe courtesy Williston Dye

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 6

Showing 1-6 of 6

Sort by:

Newest
  • on October 22, 2010

    Flag

    I realy liked it.....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 01, 2009

    Flag

    This is NOT a Bobby Flay recipe. With a few changes this becomes a very good tasting grilled chicken.
    Use 2 one gallon zip lock bags. Into each bag pour 11/2 c. of good tequilla, (not an inferior quality tequilla1/2 c. of olive oil, zest and juice of 5 lemons (using a total of 10 lemons between bags,1 tsp salt ,1/2 tsp fresh ground pepper, 1/2 tsp cumin, 1/4 tsp cayenne, 1/2 TBSP dried tarragon, 1/2 TBSP dried rosemary, 1/2 TBSP dried mexican oregano. Close bags and shake to combine ingredients. Add 5 boneless, skinless chicken breasts, trimmed of all visible fat, (choose plump chiicken breasts, not thin ones that cook too quickly to each bag and marinate at least 4 hours, no longer than 8. Overnight is not neceaasry because chicken absorbs flavor faster than pork or beef.
    Pre- Heat grill on high. Remove chicken from bags skaking off excess marinade before placing chicken on hot grill. Close lid and grill for 2-3 minutes on each side, without moving, to sear chicken. Reduce heat to med-high and continue to cook 5 minutes on each side. Lower heat to med, baste with FRESH marinade or your choice of sauce, and cook for an additional 3-5 minutes with lid closed to glaze the chicken. Remove to a platter and allow to rest for 5 minutes allowing juices to redistribute.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 19, 2008

    Flag

    my husband and were browsing recipes and stumbled upon this one... simple and the name just drew us in. well, we followed the instructions and we did NOT like the end results. the tequila over-powered everything. i did not taste the lemon what so ever or the rosemary & tarragon. we followed it step by step and even went over it a few times before we started making it. not tasteful at all.

    it should be renamed to tequila chicken because that is ALL you can taste.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 16, 2007

    Flag

    It tasted just like drinking tequila. I am sure there was very little, if any, actual alcohol left, but the flavor was not pleasant.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 12, 2007

    Flag

    My guess enjoy it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 28, 2007

    Flag

    had a cook out using this recipe and it worked great everyone enjoyed it

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.