Courtney's Texas Margarita Chicken
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
12 skewer
- Serves:
- 3-4
ingredients
- 1 1⁄2 lbs chicken breasts, skinless and boneless cut into 12 strips
- 1 (10 ounce) can frozen margarita mix, thawed
- 2⁄3 cup tequila
- 1⁄2 cup chopped fresh cilantro
- 2 tablespoons chicken seasoning
- arugula, to garnish
- lime, to garnish
directions
- Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients.
- Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water.
- Preheat a grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer.
- Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime.
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RECIPE SUBMITTED BY
I've been on a huge baking kick lately, which is great for my college-aged brother and my friends. And BAD for my sweet tooth. Besides baking, I have been learning a lot about wine pairings and recipes. My local sommelier, Mary, is GREAT: Knowledgeable and sweet. And her wine recommendations in the twenty-something price range are perfect.
Someday I also hope to be able to cook like my Grandma.
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