Photo: Tequila Lemon Chicken Breast Recipe
Ingredients
- 1/2 liter tequila
- 10 lemons
- Olive oil
- Salt and pepper
- 10 boneless chicken breasts
- Dried tarragon
- Dried rosemary
- 1 or 2 large plastic containers (recommended: Tupperware)
Directions
Pour tequila into the plastic containers. Squeeze juice from 10 or more lemons into the containers. Add some olive oil, and salt and pepper. Place the chicken breasts in the marinade and let marinate overnight in the refrigerator. The next day, preheat grill to high and place chicken breasts on grill. Prepare bowl of olive oil mixed with tarragon and rosemary, to taste, and brush onto chicken while grilling. Cook each side for about 10 to 15 minutes each.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By clahudia10
houston tx
on October 22, 2010
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I realy liked it.....
By Inotyourmama
Maricopa, AZ
on November 01, 2009
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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.
By dank12001_10573857
Hawaiian Garden...
on June 19, 2008
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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.
Read all 6 reviews