Mexican Margarita Chicken Recipes

MARGARITA CHICKEN WITH AGAVE AND TEQUILA

Steps:

• Whisk the lime juice, tequila, agave syrup, oil, salt, pepper, and (if using) the jalapeno in a small bowl. Place the chicken in a container or resealable plastic bag and pour the marinade over top. Let the chicken marinate for at least a half-hour or up to 4 hours.
• Clean and oil your grill and preheat it to medium heat. Remove the chicken from the marinade and place it on your grill skin side up. Let it cook for 10 minutes then flip it over and cook for another 10 minutes.
• Serve your margarita chicken with limes on the side.

MARGARITA CHICKEN II

Steps:

• Preheat oven to Broil.
• Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
• Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
• To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

BEST GRILLED MARGARITA CHICKEN... EVER!

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.

MARGARITA CHICKEN

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.

MEXICAN MARGARITA CHICKEN

Steps:

• preheat oven to broil.
• in a small bowl, juice half of a lime (if you like lime feel free to add more).
• open, and dice avocado into small cubes. add to bowl.
• peel and mince 1 clove of garlic.
• add salt, pepper, garlic and chilli powder to taste.
• drizzle with tequilla (optional).
• stir and set aside.
• season chicken breasts.
• cook or grill chicken (i used a george forman, because I was lazy) untill it is almost cooked.
• place chicken in a greased pyrex dish, (or something like that) and cover with avocado mixture.
• grate cheddar cheese over chicken breasts.
• broil untill cheese is melted and bubbling.
• i served mine with nacho chips and mango salsa, but you could easily serve it with rice or a salad.

MARGARITA CHICKEN

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.

MARGARITA FAJITAS CHICKEN

Steps:

• In a medium bowl, combine liquid ingredients.
• Add chicken strips and refrigerate for at least 4 hours.
• (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
• When thoroughly heated, add the chicken and cook until just starting to turn golden.
• Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
• Heat the tortillas in a tortilla warmer.
• If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
• Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
• Top as desired with remaining ingredients.
• It's kinda fun to let people create their own.