Homemade Honey Lime Mesquite Chicken Skewers
These mesquite marinated chicken skewers are great for a backyard grilling get-together. This recipe can also provide a nice addition to an indoor family meal. The recipe yields 8 skewers total so you may have to scale the recipe up to feed a larger crowd. If you enjoyed this video hit the subscribe button to stay up to date as new recipes are posted.
LITERALLY LIFECHANGING POLLO ASADO—YUCATECAN GRILLED CHICKEN WITH 5 STAR FLAVOR!
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
THIS GRILLED CHICKEN RECIPE IS TRULY THE BEST PART ABOUT SUMMER!
My quest for the best grilled chicken recipe continues with Pollo Asado, tender, juicy grilled chicken with a Yucatecan-style marinade of achiote paste, citrus, and onion.
INGREDIENTS
1 whole 3-4 pound chicken or 3 pounds of bone-in, skin-on chicken pieces
1 medium white onion, sliced
1 cup cilantro leaves and tender stems
1/3 cup orange juice
2 cloves garlic
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon achiote paste
1 tablespoon kosher salt
1 teaspoon ground cumin
INSTRUCTIONS
Cut chicken. If using a whole chicken, cut into 10 pieces. Save the back bone for stock. Place chicken in a 9 x 13-inch baking dish.
Blend marinade. Combine all the remaining ingredients in a blender and blend until smooth.
Marinate. Pour marinade over chicken and turn to coat it in the marinade. Cover and refrigerate preferably overnight but for at least 30 minutes.
Heat grill. Heat gas or charcoal grill to medium-high heat but only put charcoal in about half of the grill. If using a gas grill, leave one of the burners off. Remove chicken from the refrigerator while you wait for the grill to heat.
Grill chicken. Once the grill is hot, clean the grates and oil them then place the chicken, skin-side down and cover with the lid (but make sure the top and bottom air vents are open all the way) for 5 minutes. After 5 minutes check the chicken to see if any pieces are in an area of the grill that is too hot and they are burning. If so, move them to a cooler area of the grill.
Close the lid (again, make sure your vents are open) and let cook, undisturbed for 20 minutes. Flip chicken, putting any pieces that are cooking too quickly to the cooler side of the grill, and cook with the lid closed for another 20 minutes or until they are cooked through, the meat and skin is starting to pull away from the bone and the chicken is firm to the touch. If you want to be really sure, insert a meat thermometer or an instant read thermometer into the thickest piece, it should have an internal temperature of 165°F.
Serve. Serve immediately or keep warm in a 200°F oven for up to an hour.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Applebee's Tequila Lime Chicken / Secret Restaurant Recipes
Applebee's Tequila Lime Chicken / Secret Restaurant Recipes
It's one of Applebee's top-selling signature dishes
and a big request here on the site. This tasty dish
combines the tangy flavor of the tequila lime marinade
with creamy southwestern-style dressing, and tops it all
off with a melted cheese blend. Just be sure you don't
marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken.
The bed of crispy corn tortilla strips can be easily
cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant,
just follow the tidbits below. Serve this dish with
your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here)
or salsa on the side.
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients
in a medium bowl. Add the chicken to the bowl, cover and
chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the
ingredients in a medium bowl. Mix well until smooth, then
cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the
oven to high broil. Also, preheat your barbecue or indoor
grill to high heat. When the grill is hot cook the marinated
chicken breasts for 3 to 5 minutes per side, or until
they're done.
4. Arrange the cooked chicken in a baking pan. Spread a
layer of mexi-ranch dressing over each piece of chicken
(you'll have plenty left over), followed by 1/4 cup of
the shredded cheese blend. Broil the chicken for 2 to 3
minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled
corn chips on each of four plates. Slide a chicken breast onto
the chips on each plate and serve with your choice of rice,
and pico de gallo, or salsa.Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to
make the bed of crunchy chips that the tequila lime chicken
rests on. But, you can make tortilla strips like those served
at the restaurant by cutting a stack of eight 6-inch corn
tortillas in half. Stack the halves on top of each other and
slice the tortillas into thin strips. Fry the tortilla strips
in 2 cups of oil preheated in a large skillet for 3-5 minutes
or until crispy. Salt lightly and cool on paper towels to drain.
Pollo Asada Achiote Mojo Criollo Marinade
In this video I mix Achiote Sauce & Mojo Criollo then marinate four Half chicken all day before BBQing on my Kamado. You can make the marinade too....
MOJO CRIOLLO RECIPE
Ingredients
1 small head of garlic, peeled and separated
1 tsp. salt
1⁄4 cup fresh bitter orange juice or 4 tbsp. fresh lime juice
4 tbsp. fresh orange juice
1⁄4 cup olive oil
1⁄2 tsp. fresh oregano, chopped
1⁄4 tsp. ground cumin
1 pinch dried oregano, crushed
Salt to taste
Instructions
Crush together garlic cloves and salt with a mortar and pestle, and put into a medium bowl.
Stir in fresh bitter orange juice or fresh lime juice and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.
Achiote Paste
Ingredients
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8 whole allspice berries
1/2 teaspoon whole cloves
3 habanero peppers, seeded
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons, juiced
1 teaspoon premium tequila
Directions
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila
Grilled Mexican Corn with Chile Lime Sauce
Grilled Mexican Corn with Chile Lime Sauce!
Thank y’all for stopping by! We’re rolling out a fiesta of flavor in this dish- grilled corn is good but when you can put on a special sauce it will just enhance the natural flavor of the corn.
Enjoy the video and leave questions or comments below.
Chile Lime Sauce
3 tablespoons sour cream
3 tablespoons mayonnaise
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ancho chile powder
1 tablespoon lime juice, to taste
2 tablespoons grated Parmesan, plus more for sprinkling
Mix all the ingredients together in a small bowl. Spread generously over the grilled corn. Sprinkle with additional Parmesan cheese and serve immediately.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
???? Spicy Chipotle Grilled Chicken Marinade
Spice up your summer a bit ????
#recipe #chicken #summer
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Marinade
4-6 lbs Chicken
1/4 cup Olive Oil
2 tsp Cumin
2 tsp Smoked Paprika
1 tsp Black Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Mexican Oregano
2 Tbsp McCormick Mesquite
1 1/2-2 tsp Salt
3-4 limes (juice)
2 Oranges (juice)
1 Jalapeño sliced
Grilled or Baked....