Margarita Chicken Recipe
Chicken marinated in a blend of margarita mix and Italian seasonings simply takes your experience of eating chicken to a whole new level. The flavor of very few ingredients used in this recipe really comes through and the result will be a true culinary delight. Apart from being delicious this is surprisingly healthy which would be ideal for the weight watchers. Try this easy version of margarita chicken which has the potential to please the crowd.
Preparation time: 3 hrs and 10 mins (marinating time included)
Cooking time: 10 minutes
3 boneless and skinless chicken breasts
½ teaspoon freshly ground black pepper
1 cup liquid margarita mix (sugar free is preferable)
2 tablespoons Italian seasoning
¾ teaspoon minced garlic
2 tablespoons lime juice (freshly squeezed)
Salt to taste
Rinse the chicken under running water; dry off excess with paper towels. Cut each breast into half horizontally.
Combine 1 cup liquid margarita mix in a reseal-able plastic food-storage bag along with 2 tablespoons Italian seasoning, 2 tablespoons lime juice and ¾ teaspoon garlic powder; mix all the ingredients well.
Add chicken to the margarita mix and toss to coat; seal the bag; make sure to squeeze out the air before sealing. Keep in the refrigerator and let it marinate for 3 hours at least.
Preheat the grill for medium; lightly coat the grate with oil.
Take the bag out of fridge; discard the marinade; sprinkle ½ teaspoon black pepper and salt evenly over the pieces.
Place the marinated chicken on the grill; grill for about 8 minutes (4 minutes on each side), turning pieces occasionally until chicken cooks through. Increase the temperature of the grill slightly to get the color and char; grill for 30 seconds on each side;
Check doneness of the chicken by cutting the thickest part of chicken with a fork tip or by reading the internal temperature with a thermometer. Ideal temperature should be 160 degrees F. Transfer grilled chicken to a serving platter; allow it to rest for 10 minutes before serving. Garnish with thinly sliced lime wedges; serve hot over a bed of braised black beans accompanied by cucumber, tomato & cilantro salad with yogurt dressing.
Notes & Tips:
Any part of the chicken can be used for this recipe.
Grilling time varies according to the thickness of the chicken.
You may use turkey or pork for this recipe.
Leftovers from this dish will make an excellent salad.
If you don’t have a grill bake the chicken at 350 degrees F for 20 minutes; or heat 2 tablespoons of olive oil in a thick bottomed skillet and cook chicken for 12 minutes, turning occasionally.