GRILLED MARGARITA CHICKEN BREASTS
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
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
MARGARITA CHICKEN
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
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
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.
RED ROCKER MARGARITA CHICKEN
Steps:
- In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
- Heat grill to high. Remove chicken from marinade, and add chicken to the grill.
- In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.
- Heat the canola oil to 350 degrees F.
- Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.
- Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.
- Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.
GRILLED MARGARITA CHICKEN WITH YOGURT SAUCE
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
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
When enjoying margaritas, use a bit of the mix to marinate cut-up chicken. It's tart and refreshing!
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 5
Steps:
- Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.
- Heat coals or gas grill for direct heat. Place chicken, skin sides up, on grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 235, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg
GRILLED CHICKEN MARGHERITA
Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.
Provided by France C
Categories BBQ & Grilled Chicken
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg
GRILLED MARGARITA CHICKEN
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
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.
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