Courtney's Texas Margarita Chicken

"It was a hot Saturday in July in Texas. My friend, Courtney, had a cook-out beside the pool and grilled this delicious chicken. It was flavorful, aromatic and juicy. Perfect accompaniments would be cilantro-lime rice, black beans (just add tomatoes and garic!) and, of course, a cold brew. Prep time is marinating time."
 
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Ready In:
1hr 5mins
Ingredients:
7
Yields:
12 skewer
Serves:
3-4
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ingredients

  • 1 12 lbs chicken breasts, skinless and boneless cut into 12 strips
  • 1 (10 ounce) can frozen margarita mix, thawed
  • 23 cup tequila
  • 12 cup chopped fresh cilantro
  • 2 tablespoons chicken seasoning
  • arugula, to garnish
  • lime, to garnish
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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. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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