You are here: Home / Archives for chicken

Tequila Citrus Chicken Thighs

July 12, 2010 By Rachel 38 Comments

You can print this recipe with or without the pictures using the print this icon found at the bottom of the post. Someday, I’ll get the WP Print plug-in to work, promise. Thank y’all so much for your patience!

Chicken Thighs marinated in Tequila, Lime and Orange Juice

tequila citrus chicken

There’s so much to love about this simple, tossed together recipe.  I love every bit of it.  Heat, sweet, zing, zest, bite… just yes.

Tangy citrus, zingy tequila, subtle heat from the jalapeno… marinate for a day and then grill… oh yes.

OH YES.

This is one of those recipes that just works.  There’s acid and heat and subtle and sweet and it all works with the ridiculously juicy thighs to make an amazing grilled dish (this also does amazing things to shrimp.. just sayin’)

A Southern Fairytale

Recipe: Tequila Citrus Chicken Thighs

Ingredients

  • 6 chicken thighs
  • 1/2 C orange juice
  • 1/2 C lime juice (the juice of 4 limes, save the “bodies”)
  • 1/2 C tequila
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 jalapeno, fresh, chopped (if you’re sensitive to heat..remove the seeds)

Instructions

  1. chop 1 jalapeno (seed it if necessary)
  2. zest 1 lime
  3. juice 4 limes and save bodies
  4. mix together jalapeno, lime juice, lime bodies, lime zest, tequila, dash of salt, pepper and orange juice
  5. place chicken thighs in a bag and pour the marinade over it.
  6. marinate overnight. Turn every 4 – 6 hours to ensure that thighs are fully coated
  7. grill over medium-high heat until fully cooked or sautee in a skillet with a bit of butter

This was printed from: A Southern Fairytale
The site URL: http://asouthernfairytale.com
The Title: Tequila Citrus Chicken Thighs
The URL: http://asouthernfairytale.com/2010/07/12/tequila-citrus-chicken-thighs/
© Copyright 2010 - All Rights Reserved

tequila lime orange chicken

Mondays are most people’s least favorite day of the week. Thank y’all so much for being a part of Mouthwatering Mondays!  They’re my favorite because of y’all. Y’all link up your recipes and I smile and I drool a little bit, too. Thank you for sharing y’all’s favorites, y’all’s delicious bites and bits with us. It makes my week.
make sure y’all link your recipe url and that you leave a comment, link back here in your post and that y’all visit the others you’ll make connections, learn something and expand your network. Thank y’all so much!!!! Happy eating y’all!

Print
Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, chicken thighs, limes, tequila

Lemon Rosemary Chicken

August 10, 2009 By Rachel 29 Comments

Lemon Rosemary Chicken 2

One of my favorite things about blogging is the chance to connect with others, whether it’s through the sharing of our lives, laughter, experiences or our recipes.   Y’all know me, I am all about the food, I love spicy foods, sweet foods, crazy foods but most of all, I love real food.  My friend Jessi sent me this recipe and just reading it had my tastebuds tingling and my fingers itching to get cooking.  So much so, that I made it that night!

Lemon Rosemary Chicken

recipe from my friend Jessi ,who blogs at To Kiss The Cook

  • 4 boneless, skinless chicken breasts
  • 3 lemons, halved and juiced, (both rinds and juice will be used)
  • 1 C olive oil
  • 2 tsp sea or kosher salt
  • 1/2 tsp cayenne pepper (I used 1 tsp)
  • 1/2 tsp cinnamon
  • 6 cloves of garlic, smashed with flat side of knife (I used 8)
  • 6 whole sprigs of fresh rosemary
  1. Rinse the chicken and pat it dry.  Place the chicken into a Ziploc expandable bottom bag (these are my favorite bags to marinate in because they stand up on their own and I can place them upright in my fridge or on the counter)
  2. In a large bowl mix: lemon juice, olive oil, salt and spices.  Pour into bag over chicken.  Add lemon halves, garlic and rosemary.  Remove all air from the bag and seal.  Smoosh all the ingredients around inside the bag to ensure that the chicken is well coated and the ingredients are well incorporated throughout the bag.  Marinate for at least 1 hour (I marinated for 5)
  3. Heat up your grill and cook evenly on both sides, about 7 minutes per side, or until the juices run clear

(someone Monkey turned our propane on and left it running and I couldn’t use our grill so, I cooked mine in my large skillet over medium-high heat)

This chicken has the most amazing flavor, citrus-y tang from the lemons and just a bit of  spice, with a slight hint of sweetness.. it is absolutely, positively tonguegasmic.

I served this with lemon, garlic steamed asparagus and seasoned roasted potatoes.

If you’re joining in the Mouthwatering Monday Tonguegasmaliciousness, thank you and welcome or welcome back!  Make sure to say HI, sign MckLinky with your MWM post URL, grab your Tonguegasmic button, link back here and then go visit all the other participants.  Get inspired… do a bit of drooling and enjoy sharing the love of culinary delights with other foodies!

Print
Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, lemon, rosemary

Penne Al Fresco With Grilled Chicken

August 2, 2009 By Rachel 78 Comments

There’s a certain beauty in simple ingredients.  Sharp bursting tomatoes, peppery, licorice flavored  basil, fragrant savory garlic, pasta and the tang of dry white wine.  When you can blend these ingredients into a fresh, simple, delicious pasta dish that’s easy to make and prepared in under 30 minutes… it’s even better.

Pampered Chef sent me their Covered Baking Dish to try.  I was skeptical, y’all know me.   Something you make in the microwave, and I’m going to like it? Probably not.

Then, there was the garlic slicer.. I love, love, LOVE the garlic slicer, it might be my new favorite kitchen tool. Y’all know me, I rarely cook without garlic .. the only downside, they didn’t send the garlic peeler, too. ;-(  (There’s always a catch, right?) ;-)

I live in the South, I’ve spent my adult life hearing about Pampered Chef… it’s as Southern as Apple Pie, BBQ, Paula Deen and Southern Fried Chicken.

Nathan and I pored over the included recipes and decided upon the Chicken and Penne Pasta.

It was better, easier and more flavorful than I  thought it would be.  Nathan ate two helpings.

They have entire recipes centered around this baking dish and I have to admit looking at them,  I wasn’t all that impressed but now, after eating this one… I’m intrigued and looking forward to trying more.

pampered pasta1

  • 4 garlic cloves (I used 7.. y’all know me)
  • 2 C grape, cherry tomatoes
  • 3 C uncooked penne pasta (barilla pasta plus)
  • 3 C chicken broth
  • 3/4 C dry white whine ( Barefoot Chardonnay)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper (1 tsp)
  • 1 1/4 C lightly packed fresh basil leaves, divided
  • 1 oz fresh Parmesan cheese, grated (1/4 C packed)
  • 2 C diced grilled chicken (about 3 breasts)

(italicized parentheses are mine)

pampered pasta 3

  1. Spray Deep Covered Baker with olive oil spray.   Slice garlic, I used my Garlic Slicer (woot!!! this may be my new favorite kitchen toy) Add tomatoes.  Cover and microwave on high for 2 minutes.  Stir.   Microwave another 3 minutes.
  2. Crush tomatoes and garlic.  Add pasta, wine, broth and spices.  Microwave for 18 minutes, Stir at 10 minutes.
  3. Coarsely chop basil and grate cheese, chop chicken.
  4. Carefully remove the dish from the microwave, remove the lid (beware of steam), stir in basil, chicken and cheese.  Mix well.
  5. Top with additional cheese and garlic and pepper (if you like)

If you’re joining in the MWM linky, thank you.  I love that you’re here every week, I thank you for joining if it’s your first Monday.  This is a joyous place for people to share their favorite recipes, their love of food and their general desire to revel in the nom nom of good food.  Please grab your tonguegasmic button, say HI, sign the MkcLinky with your Recipe URL and then visit the other MWM participants!


So here’s the deal.  I am actually so impressed with the Covered Baking Dish that Pampered Chef is offering one to one of my readers, that means one of y’all!  This is a huge deal y’all.. this thing is oven safe, microwave safe, freezer/fridge safe and it is fantastic quality stoneware.  You want this. Trust me.

So,  tell me do you use Pampered Chef products?  IF you do, which Pampered Chef product has made your life easier?  If you don’t , why do you love cooking and which Pampered Chef product would inspire you in your kitchen?

For a 2nd entry:  Tweet this and leave the Tweet URL in an additional comment

For a 3rd entry:  If you had any amount to spend at PamperedChef.com what would you buy, and why?


In case you need me to be more transparent.. YES, I received the product gratis.   NO, they were not able to purchase my review and opinion.  If I hadn’t like this.. you would have known.  I’m as transparent as saran wrap and as honest as the day is long.. Y’all know that.  I’m just blessed to be able to have this opportunity and to share this product with y’all.

You have until Wednesday, August 5th at 11:59PM CST to enter. I’ll then use random.org to pick a winner

Congratulations to our Winner: Alisha in Ohio

Submitted on 2009/08/03 at 1:16pm

If I could buy more stuff I would buy

More stoneware! (esp. the Bar Pan!)
The garlic press
and that lovely baker dish you have :)

Commenter #35 as chosen by Random.OrgRANDOM.ORG - Integer Generator_1249574975290

Print
Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, pasta

Crispy Baked Salsa Chicken

July 12, 2009 By Rachel 20 Comments

Crispy Santa Fe Chicken

This is one of the Kraft/Sam’s recipes and it’s delicious. (the original recipe can be found here, this is my slight adaptation of it) I think, that it may be mine and Nathan’s favorite recipe from this project.  It’s simple, delicious and filling.  The combination of crunchy, salty crackers, spicy, fresh salsa and gooey cheese with moist chicken.. it is absolutely tonguegasmic.

  • 2 boneless skinless chicken breasts, cut in half
  • 1 egg, beaten
  • 1 pkg Saltines, crushed
  • Cumin
  • Rachel’s Simple Seasoning
  • 2 Tbsp butter, melted
  • 1 C salsa
  • 1 C Mexican Blend Shredded Cheese
  1. Heat oven to 425
  2. Put the crackers into a bag, crush them and add a couple dashes of cumin and RSS.  Shake the bag to mix.
  3. Cut, chicken in half, tenderize it a bit and then dip it in the egg.
  4. Coat both sides in the cracker crumbs and place in a 9X13 baking dish that has been sprayed with your choice of cooking spray.  Drizzle the breasts with butter and bake about 18 minutes.
  5. Top each breast with 1/4 C salsa and cheese, bake about 5 more minutes and serve.

Thanks for stopping by Mouthwatering Mondays where every Monday is Tonguegasmic! If you’re joining in the recipe sharing goodness, Thank You! Make sure that you have your Tonguegasmic button, that you link back here in your post so that others can find us and that you sign the Mr. Linky with your direct recipe URL and leave a comment saying Hi! Make sure to visit the other participants to get some kitchen inspiration!

Print
Filed Under: Main Dishes, Mouthwatering Monday Tagged With: baked chicken, chicken, crackers, easy, salsa

Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice

June 7, 2009 By Rachel 20 Comments

cumin-chicken-with-tomatillo-sauce-and-chipotle-rice

Tonguegasmic is truly the only word that describe this dish. Spicy, smoky, savory, fresh, aromatic, flavorful, bursting… I could go on and on. I had another dish set to share for today’s Mouthwatering Monday post and then I made this and since I had to restrain myself from Scooby Doo licking of my plate, this dish.. trumped the other.

    Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice
    adapted from Cooking Light

  • 1/4 C olive oil (divided)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 5 garlic cloves, finely chopped
  • 4 boneless skinless chicken breasts
  • 1/2 pound tomatillos
  • 1/2 C fat free chicken broth
  • 1/4 C cilantro leaves (just remove the stems and don’t pack them in)
  • Juice of two limes (roughly 3 Tbsp)
  • 1/2 tsp sugar
  • Dash salt
  • 3 garlic cloves, chopped
  • 1/4 C chopped onion
  • 1 jalapeno pepper (seeded if you can’t handle the heat), chopped
  1. Combine olive oil, cumin, black pepper and garlic cloves with the chicken in a large plastic baggie. Massage the baggie to make sure that the seasonings cover the chicken. Marinate for 30 minutes or more.
  2. Remove the husks and stems from the tomatillos and combine them with 1/2 C chicken broth in a small saucepan over medium-high heat. Cover and cook for 9 minutes. Drain and leave the tomatillos to cool slightly.
  3. Combine the tomatillos, cilantro, green onions, 2 Tbsp lime juice, sugar, salt, garlic and jalapenos. Place them in a food processor (or, if like me you don’t have a food processor, place them in a blender) and process until smooth.
  4. Remove the chicken from the bag and place in a skillet over medium high heat. Cook about 9 minutes per side or until cooked through (this will vary depending upon thickness)
  5. * start making the rice when you place the chicken in the pan

Chipotle Rice

  • 1 C long grain rice
  • 2 C fat free broth (chicken or vegetable)
  • 1/2 C chopped green onions
  • 1 Tbsp sour cream
  • 2 chipotles in adobo sauce, chopped plus 1 tsp sauce
  • 1/4 C chopped onion
  • 1 Tbsp butter (or olive oil)
  1. Add butter (olive oil) in a skillet over medium high heat and when it has browned, add onion, garlic and uncooked rice. Stir until fragrant and caramelization just begins. Remove from heat and add with chicken broth in a sauce pan. Bring to a boil and then cover and simmer for 15 minutes.
  2. Remove cover and add green onions, a squeeze of lime juice and chipotles and adobo sauce. Stir and simmer another minute or two.
  3. Remove from heat, stir in sour cream and keep covered until ready to serve.

Spoon the rice onto a plate, top with the chicken and then generously cover with the tomatillo sauce.

Y’all are gonna thank me for this dish.

Promise.

Join the tonguegasmalicious fun! Link up your recipe to Mr. Linky with your name and post URL. Say Hi, Howdy or wassup in the comments. Grab your tonguegasmic button and link back here so that others can share the foodie recipe sharing love and make sure to stop in and say Hi to the other linkers!!! Thanks and happy eating!

Photobucket

Don’t forget to vote for Miss Eye Candy: Lotus Miss Funny: BarefootFoodie , Miss Inspirational: Heather, The Guilty Pleasure Gals: Room 704, Miss Tastiest: Me and all your other favorites!!! Every Day, once a day!

2009 BlogLuxe Awards

Print
Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, chipotle, chipotle rice, cumin, garlic, Mexican food, Rice, tomatillo sauce, tomatillos, verde sauce
« Older Posts
Blog Widget by LinkWithin