Tequila Chicken

Total Time:
32 min
20 min
12 min

2 servings

  • Marinade:
  • 2 tablespoons canola or olive oil, plus 3 tablespoons
  • 1/8 cup finely chopped red onion
  • 1 1/2 tablespoons ground cumin
  • 1/4 teaspoon chopped garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 dashes cayenne pepper (less than 1/8 teaspoon)
  • 1/4 teaspoon granulated garlic
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 pound (2 large half breasts) boneless skinless chicken breast; sliced
  • completely in half making 4 pieces
  • 1 -ounce tequila
  • 4 ounces shredded Colby Jack cheese
  • Optional garnish (2 tablespoons each serving):
  • 1 small red onion, diced (use remainder of onion for marinade)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 whole green onion, chopped
  • 1 curly "Mexican" pepper or cubano, diced
  • 1 sprig fresh cilantro leaves
  • Salsa picante
  • Sour cream, in a squeeze bottle
  • 1 tablespoon sliced black olives
  • 1 lemon and lime, cut in thin wedges
  • Preheat oven to 400 degrees F.

  • In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.

  • In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.

  • Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.

  • Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!

  • Make it Supreme!

  • Before serving, top with sour cream, salsa picante, and other vegetables for garnish.

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