Recipe by DALEANDESTELL
"This awesome marinade for chicken, chicken wings or flank steak has a taste of Mexico with a hint of Texas. It's definitely a must for the grill!"
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liquid smoke flavoring
chopped fresh cilantro
Great marinade! I used minced garlic vs. garlic powder and used this for chicken kabobs. I let this marinate for 8 hours and skewered some red and green peppers, onion, and cherry tomatoes. I grilled this over charcoal and it came out great. I served this with "Lime Cilantro Rice" from this site.
All we could taste was the smoke. Next time I think I will add real garlic and real onion and leave the smoke out.
I made this with boneless, skinless chicken breasts. It was very easy to make and was delicious. I also marinated overnight.
I didn't have any onion powder and used less garlic powder, cayenne pepper and no liquid smoke. I marinated the chicken breasts overnight and they turned out really well! We could taste all of the flavor components except the cilantro, which I'll probably leave out next time. And there will be a next time! Thanks!
I wasn't going to be grilling my chicken, so I didn't use the liquid smoke, but other than that followed exactly; I marinaded the chicken overnight then used it to make jalapeno chicken. Awesome!
This is a great base marinade; for chicken wings, I did change it up a little bit. Into a large plastic bag, I minced 5 garlic cloves and a small fresh onion from the garden. Added 1 teaspoon of salt and fresh-cracked black pepper; no cayenne. Added 2 TEASPOONS of liquid smoke, juice from a large lime, 1/4 cup of Patron Tequila, 1/4 cup of extra-virgin olive oil, included the cilantro, and a tablespoon of honey. My dozen chicken wings were whole (with all three parts). Washed, dried & slashed interior to the bone so marinade could get into meat. Added them to the bag, massaging into the wings a few times over 6 hours in the frig. Then I skewered the wings so they were spread out along the metal skewer. Grilled over medium-high heat on a mesquite wood fire, turning now and then for a total of 15 minutes. The wings will tend to flame, due to the oil, so be ready to knock the fire down so skin won't burn. Basted them with the remaining marinade, but NOT the last 5 minutes, as the raw chicken was in that marinade after all. But that last 5 minutes, I sprinkled garlic and onion powder on them. My husband likes things to be hot, so I provided him with a little dish of cayenne and he dipped wings into that, took a bite of wing, then a bite of fresh raw onion. He said this recipe is a keeper! I do believe that high-quality fresh ingredients are the secret to making recipes their very best. Thanks to Dale for submitting this and all the reviewers for your input!
I made this minus the liquid smoke as I did not have any and used fresh garlic vs. the powder. I used it on a pork tenderloin and it was very good. Thank you for the recipe!
What a great marinade! I used a Mesquite flavored liquid smoke, and cut the lime down a little, as I'm not a huge fan. Also omitted the cilantro for the same reason. We used it for both beef and chicken for a fajita bar - then added a little cornstarch to make a sort of spicy gravy for those that wanted it. YUMMY!
* Percent Daily Values are based on a 2,000 calorie diet.
Smokey Tequila-Lime Marinade
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 123
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