Archives for posts with tag: grill pan

I love margaritas so anything with ‘Tequila’ in the title always catches my eye.  Hello Tequila Lime Chicken.  You look pretty darn tasty. 

I was surprised at how easy this recipe was considering it comes from Barefoot Contessa.  I always expect her recipes to be long, involved, and require at least one homemade ingredient.  Not the case here.  I guess even Ina Garten can slum it a little when tequila is involved.

I made a few changes to this because I didn’t buy enough limes and I didn’t read ahead so instead of refrigerating overnight, I refrigerated for 5 hours.  Still delicious and I can’t wait to try some variations in the near future.  We also sprinkled cilantro over it when it was done.  But you don’t have to.  You can do whatever you want.  Tequila makes me very agreeable.

Tequila Lime Chicken

List #: 71 (Full list on the About page).

Saved Since: April 2010

Husband’s Rating: Very tasty, chicken was moist and flavorful

My thoughts: Darn good; good enough to make again and again

Recipe Count: 6 down, 199 to go


Serves 2


  • 1/4 c. gold tequila (or Montezuma’s gold if that’s what you happen to have.  Don’t judge.)
  • 1/4 c. fresh lime juice
  • 1/4 c. margarita mix
  • 1/4 c. fresh orange juice
  • 1/2 Tbsp. chili powder
  • 1/2 jalapeno pepper, minced (use gloves people!)
  • 2 cloves garlic, minced
  • 1 tsp. salt 
  • 1/2 tsp. black pepper
  • 1 boneless, skinless chicken breast, sliced length-wise into 2 chicken breasts


  1. Combine tequila, lime juice, margarita mix, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a large bowl.
  2. Add the chicken breasts and cover.
  3. Refrigerate for 5 hours (or however long you can wait after you realize you need to refrigerate this)
  4. Heat a grill pan over medium high heat and drizzle with a little bit of oil (olive, vegetable, canola, whatever)
  5. Remove chicken breasts from the marinade and sprinkle with salt and pepper.
  6. Grill them for about 7 to 8 minutes on each side until chicken is cooked through.
  7. Remove to a plate and cover tightly with foil for about 5 minutes.
  8. Serve hot or at room temperature.  Sprinkle with cilantro.  Or don’t.

 Source: adapted from Barefoot Contessa Family Style, 2002



I have had a chicken burger only once before that I remember (yes that’s an old blog of mine) and it was pretty good. So I felt another chicken burger was in order.  Let me tell you something about a chicken burger with some garlic-rosemary mayonnaise.  It’s delicious.  I never would have thought I would really enjoy this recipe.  I saw Giada make them on TV and the burgers looked tasty so I added them to my list.  But I didn’t expect to really, really like them.

I liked this recipe because it has 4 main ingredients and I am of the school of thought that burgers should ultimately be simple.  Hello chicken, mayo, rosemary, and garlic.  It doesn’t get much simpler than that.  And prep was a snap too.  Hello mixing the four ingredients and forming patties to grill.Our only issue was the amount of rosemary.  I mean yes, it’s a garlic-rosemary burger, but holy rosemary batman!  Next time, I’ll cut that back a bit but we’ll definitely have thesea gain sometimes.  And per the husband’s request we will have lettuce and tomato toppings. (If you read a bit in my blog entry from the first chicken burger I ate, you’ll learn I am a burger minimalist.)

PS the original recipe left us with quite a bit of mayo leftover so the recipe below reflects a reduction in the amounts for the mayonnaise.


Chicken Burgers with Garlic-Rosemary Mayonnaise

List #: 73 (You can see the full list on the About  page).

Saved Since: April 2010

Husband’s Rating: Delicious; “Less rosemary, more toppings”.

My thoughts: A surprising success; my kind of burger: simple and minimal.

Recipe Count: 3 down, 202 to go


(ingredients listed are for 2 servings; originial recipe written for 4)


   For mayonnaise:

  • 1/4 c. mayonnaise
  • 1 Tbsp. chopped fresh rosemary leaves
  • 1/2 clove garlic, minced

   For burgers:

  • 1/2 lb. ground chicken
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 burger buns
  • olive oil


  1. Mix mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary.  Set aside.
  2. For the burgers: Heat a grill pan over medium-high heat.  In a large bowl, mix together the ground chicken, salt, pepper, and most of the mayonnaise mixture (leave aside about 2 tsp. for later).
  3. Form the mixture into 2 patties and place the burgers on the grill.
  4. Cook for about 7 minutes on each side.  Transfer to paper towels and let rest for a few minutes.
  5. Brush the cut side of each bun with the olive oil and a small amount of the mayonnaise.  Grill buns for 1 to 2 minutes until slightly golden.
  6. Assemble burgers: spread some of the remaining mayonnaise on the buns and build your burger.

 Source: adapted from Giada De Laurentiis.