Grilled Margarita Chicken Recipes

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MARGARITA CHICKEN



Margarita Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 5

4 bone-in chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)

Steps:

  • Rinse the chicken breasts and pat dry; set aside.
  • In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
  • Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
  • Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

BEST GRILLED MARGARITA CHICKEN... EVER!



Best Grilled Margarita Chicken... Ever! image

You've tried the rest now try the best!

Provided by CHEFBIGB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h25m

Yield 6

Number Of Ingredients 12

⅔ cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
½ cup margarita mix
¼ cup lime juice
¼ cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

Steps:

  • Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 17.7 g, Cholesterol 67.1 mg, Fat 21 g, Fiber 0.9 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 681 mg, Sugar 14.3 g

MARGARITA CHICKEN



Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

GRILLED MARGARITA CHICKEN WITH YOGURT SAUCE



Grilled Margarita Chicken with Yogurt Sauce image

What's new with chicken? Marinate it, grill it and top it with a creamy yogurt sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup margarita mix
1 tablespoon grated lime peel
1 container (6 oz) Yoplait® Light Key lime pie yogurt
1 teaspoon grated lime peel
4 lime slices

Steps:

  • In large bowl, place chicken breasts; add margarita mix and 1 tablespoon lime peel. Cover; refrigerate 30 minutes to marinate chicken.
  • Heat gas or charcoal grill. Drain chicken; place on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning and brushing with marinade 2 to 3 times, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard any remaining marinade.
  • In small bowl, mix yogurt and lime peel. Serve chicken topped with yogurt mixture and lime slices.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 9 g, TransFat 0 g

GRILLED MARGARITA CHICKEN



Grilled Margarita Chicken image

This marinade has all the ingredients of a margarita! Marinate the chicken breasts for an hour (not much longer, or the lime juice will start to cook the chicken) and then grill over medium-hot coals. Servings are based on the number of chicken pieces. If you have hearty eaters, this will not serve 8! Delicious!

Provided by breezermom

Categories     Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup olive oil
1/2 cup fresh lime juice
1/4 cup tequila
1/4 cup fresh cilantro, chopped
2 tablespoons triple sec
1/2 teaspoon salt
4 chicken breasts, skinned and boned
4 chicken thighs, skinned and boned

Steps:

  • Combine the olive oil, lime juice, tequila, cilantro, triple sec, and salt in a medium bowl, whisking until blended. Pour into an ungreased 13x9x2 inch pan. Add chicken, turning to coat. Cover and marinate in the refrigerator for 1 hour.
  • Remove the chicken from the marinade, reserving marinade. Grill, covered, over medium-hot coals (350 to 400 degrees) for 10 minutes on each side or until the chicken is done, turning and basting occasionally with the reserved marinade.

GRILLED MARGARITA CHICKEN BREASTS



Grilled Margarita Chicken Breasts image

This is a taste sensation and great grilling recipe. My sister served this at a family cookout. Everyone thoroughly enjoyed it and clamored for the recipe. (Plan ahead, needs to marinade)

Provided by shelbyrose

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 boneless chicken breast halves (WITH SKIN)

Steps:

  • In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt and cayenne.
  • Place chicken breasts in a large resealable plastic bag.
  • Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally.
  • Heat a barbecue grill to medium.
  • Remove chicken from bag; pour marinade into a small saucepan.
  • Bring to a boil and boil for 1 full minute.
  • Grill breasts, skin side down, for 8 to 12 minutes.
  • Turn and baste with marinade.
  • Continue to grill and baste until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 316.4, Fat 21.1, SaturatedFat 4, Cholesterol 82.3, Sodium 506.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 29.3

GRILLED CARROTS IN FOIL



Grilled Carrots in Foil image

Grilling carrots in foil not only brings out their natural sweetness, it's a no-mess way to cook your side dish without heating up the kitchen. The caramelized pieces are the best part!

Provided by France C

Categories     Carrot Side Dishes

Time 35m

Yield 4

Number Of Ingredients 7

aluminum foil
1 ½ pounds carrots, peeled and cut 1/2 inch thick diagonally
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil

Steps:

  • Preheat an outdoor grill for medium heat.
  • Place carrots on a large sheet of foil, approximately 18 inches long. Sprinkle with salt, garlic powder, onion powder, and pepper, then drizzle evenly with olive oil. Toss to coat. Fold edges together and securely close to form a foil packet, leaving room for heat circulation inside.
  • Grill packet for 15 minutes, shaking packet once. Turn packet over and continue grilling until carrots are soft and lightly charred, about 10 minutes more. Carefully open packet by cutting along top with a sharp knife, allowing steam to escape.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 16.9 g, Fat 10.5 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 361.2 mg

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