Cilantro Margarita Chicken Food

MARGARITA CHICKEN SKEWERS

Steps:

• 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.

MARGARITA CHICKEN SKILLET

Steps:

• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until each piece is golden brown on both sides. Remove from skillet.
• Add peppers and onions to skillet; cook and stir 5 min. or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
• Simmer on medium-low heat 25 to 30 min. or until chicken is done (165ºF) and rice is tender. Remove from heat. Let stand, covered, 5 min. Sprinkle with cilantro.

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.

CHICKEN CILANTRO

Steps:

• Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
• Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
• Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

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.

CILANTRO GRAND MARGARITA

Steps:

• In a large shaker add all ingredients over ice.
• Shake very very well.
• Wipe the rim of 2-3 margarita glasses with a lime wedge then dip is salt.
• Fill glass with ice and and pour well shaken mix into glasses.
• Don`t drink and drive!

MARGARITA CHICKEN

Steps:

• Combine chicken, tequila and lime juice in small shallow dish. Cover and marinate at least 30 minutes and up to 2 hours, turning occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Drain chicken; reserve marinade. Season chicken with salt and pepper. Grill or broil until just cooked through, occasionally basting chicken with some reserved marinade, about 4 minutes per side. Boil remaining marinade in small saucepan 1 minute.
• Cut each chicken breast crosswise into thin slices. Arrange slices on platter. Garnish with lime wedges. Serve, passing marinade separately as sauce.

LIME-CILANTRO MARINADE FOR CHICKEN

Steps:

• In a blender, combine the first eight ingredients; cover and process until smooth. Place marinade in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 2 hours. , Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.