Game Day – Tequila Lime Chicken Tacos, Apricot Tequila Drumsticks and Grapefruit Margaritas!

chicken, tacos, tequila, sauza, chef marcelaSunday we had my sister and brother in-law and a friend over to watch football while we obsessed over our fantasy football scores.  I was out to breakfast with my sister in the morning so didn’t have much time to prepare food for the game when I got back. While trying to decide on what to make, I immediately thought of some of the delicious recipes Chef Marcela shared with us at the Sauza Ladies Night In event I attended last week. I went with a Mexican theme for game day. It helped that I had Black Bean Salsa and Southwestern Egg Rolls leftover in my fridge from the previous night. I came home marinated the chicken for the tacos, made the sauce for the drumsticks and stuck them in the oven. I mixed together the margaritas then set-up the basement bar. My husband then grilled the chicken and I assembled the tacos in the bar while we munched on the other snacks and drank margaritas. It was perfect and everyone enjoyed the spread. Oh and in case anyone is wondering we lost our Fantasy game by 1 point!

Recipe: Grapefruit Margarita

From Chef Marcela Valladolid

Ingredients

  • 6oz Sauza Blanco Tequila
  • 32 oz Club Soda
  • 4 tbsp. granulated sugar
  • 4 grapefruits (juice only) or 12 -18 oz grapefruit juice

Instructions

Combine all ingredients in a pitcher and mix well. Serve cold.

Number of servings (yield): 4

Meal type: cocktail

Recipe: Tequila Lime Chicken

From Chef Marcela Valladolid

Ingredients

  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup Sauza Gold Tequila
  • 1/2 cup fresh lime juice
  • 2 tbs orange zest
  • 1 lime cut in wedges for serving
  • 6-8 warm corn tortillas
  • 1 avocado, sliced

Instructions

  1. Season chicken with salt and pepper.
  2. Combine tequila, lime juice and orange zest.
  3. Arrange chicken in a small shallow dish and cover with marinade. Cover and marinate at least 30 minutes and up to 2 hours, turning occasionally.
  4. Grill chicken on medium high heat basting with marinade, about 4 minutes per side.
  5. Boil remaining marinade in a small saucepan 1 minute.
  6. Slice chicken into thin strips. Either arrange chicken on a platter and serve with tortillas and avocado slices or assemble tacos nestling chicken and avocado slices inside each tortilla. Serve with boiled sauce and lime wedges along side.

Quick Notes

The recipe suggests reserving the marinade from the marinating chicken to baste and then boiling the remainder for the sauce. However, I made 1 1/2 times the recipe. Separating out 1/2 cup of the marinade before adding the chicken. I then used 1/4 cup of that for basting and a 1/4 cup for the sauce.

Number of servings (yield): 4

Recipe: Apricot-Tequila Drumsticks

From Chef Marcela Valladolid

Ingredients

  • 1 1/2 cups apricot preserves
  • 2 tbs chile de arbol, crushed
  • 1/3 cup Sauza Silver Tequila
  • 4-6 chicken drumsticks
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine apricot preserves, chile de arbol and tequila in a medium pot and bring to a boil. Reduce heat and simmer for 10 minutes.
  3. Season drumsticks with salt and pepper and arrange in a glass baking dish.
  4. Brush apricot mixture on drumsticks and pour left over mixture all over chicken.
  5. Roast for 80 minutes or until the chicken is fully cooked and crispy.

Quick Notes

I couldn’t find chile de arbol so I substituted with a combination of crushed red pepper flakes and cayenne pepper.

Number of servings (yield): 4


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