CHILI'S MARGARITA GRILLED CHICKEN RECIPE
This is delicious and easy! I like to make this on the weekends beause I can marinate the Chicken while I am busy doing other things. Serve with rice and black beans for a quick weekend meal, much cheaper than going out to eat too!
Provided by Little Bee
Categories Chicken Breast
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
- When ready to prepare, drain and dust chicken breasts with black pepper.
- Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
- If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
- Serve with a serving of your favorite Mexican rice and Pico de Gallo.
BEST GRILLED MARGARITA CHICKEN... EVER!
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
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
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.
SIMPLY GRILLED CHICKEN BREASTS
Provided by Melissa d'Arabian : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
- Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
- Preheat the grill to hot.
- Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
- Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
- Preheat the oven to 275 degrees F.
- Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
- Yield: about 1 1/4 cups
- *Cook's Note: The tomatoes do not have to be "good" tomatoes.
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
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.
MARGARITA GRILLED CHICKEN
This is the most wonderful, best ever grilled chicken! Makes great cold sandwiches, too!
Provided by Verla
Categories Healthy Chicken Breasts
Time 4h30m
Yield 8
Number Of Ingredients 2
Steps:
- Pour the margarita mix into a large resealable plastic bag. Add the chicken breasts, and press out as much of the air as possible before sealing. Marinate 4 to 8 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Remove chicken from marinade, and discard the marinade. Grill chicken 8 minutes per side, or until juices run clear.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 12 g, Cholesterol 97 mg, Fat 4.1 g, Protein 35.4 g, SaturatedFat 1.2 g, Sodium 124.5 mg, Sugar 12 g
GRILLED MARGARITA CHICKEN BITES WITH SALSA-SOUR CREAM DIP
From the Margarita Cookbook...considerably greater than the sum of it's parts. Try the dip on the chicken, the the chips in the dip. Top a chip with chicken then add the dip, etc.
Provided by little_wing
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
- Add chicken and toss to coat.
- Marinate for 20 minutes.
- Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
- Heat grill to medium hot.
- Spear chicken pieces onto skewers.
- Lay skewers on grill and cover.
- Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
- Baste again and finish cooking, about 2-3 more minutes.
- Remove chicken from skewers and sprinkle with cilantro.
- Serve with dip and chips.
Nutrition Facts : Calories 300.5, Fat 22.5, SaturatedFat 12.2, Cholesterol 74.3, Sodium 428.6, Carbohydrate 6.2, Fiber 0.8, Sugar 1.5, Protein 19.3
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