Time 3h5m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan. In mini food processor, place garlic and jalapeño. Cover; process until finely chopped. Add chili powder, salt, pepper, oil, 2 tablespoons of the tequila and 2 tablespoons of the lime juice. Cover; process, using on-and-off pulses, until smooth. Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan. Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with lime wedges.
Time 8h30m Yield 6 servings Number Of Ingredients 9 Steps:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Time 40m Yield 20 serving(s) Number Of Ingredients 8 Steps:
In medium saucepan, add all ingredients and bring to a slow boil over medium-high heat on stovetop, stirring frequently. Turn heat down to low and simmer uncovered until thickened slightly, approximately 20 minutes. Stir occasionally. Use as a wet sauce for last 15 minutes of grilling for chicken or pork roasts.
Time 6h30m Yield 4 serving(s) Number Of Ingredients 22 Steps:
Mash bread and milk into paste in a large bowl using fork. Mix in ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper using hands. Heat oil in a 12-inch skillet over med-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in turkey mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker. Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into slow cooker. Cover and cook until turkey is tender, 4-6 hours on LOW. Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of turkey with spoon. Stir in remaining tablespoon tequila, lime zest, and lime juice. Season with salt, pepper, more tequila and lime juice to taste, if needed; serve.
Time 3h Yield 5 serving(s) Number Of Ingredients 11 Steps:
In a medium bowl, combine tomatoes, bell peppers and jalapeno peppers with the vinegar. Cover and refrigerate to allow flavors to blend (2-hours suggested). While marinating vegetables, place turkey in a shallow dish. Prepare marinade by mixing limejuice, tequila, oil and black pepper until well blended. Pour over the turkey, and turn to coat well. Refrigerate 15 minutes or for no more than 2 hours, turning occasionally. Drain and discard remaining marinade. Spray outdoor grill with cooking spray. Preheat grill to medium heat and grill until tenderloins are no longer pink and juices run clear (170 degrees F) about 25 minutes. Cut turkey into slices and top with tomato relish before serving.
Time 1h16m Yield 4 Number Of Ingredients 9 Steps:
Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
More about “tequila lime bbq turkey recipes”
Time 40m Yield 8 servings. Number Of Ingredients 14 Steps:
In a bowl, combine the first eight ingredients. Pour half of marinade into a large resealable plastic bag; add meat and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add vegetables and turn to coat. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain meat, discarding marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternate meat, vegetables and lime wedges. , Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with reserved marinade. Continue turning and basting for 10-12 minutes or until meat juices run clear and vegetables are tender.
