Margarita Grilled Chicken Food

MARGARITA GRILLED CHICKEN

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.

BEST GRILLED MARGARITA CHICKEN... EVER!

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.

CHILI'S MARGARITA GRILLED CHICKEN RECIPE

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.

CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE

Steps:

• Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
• Remove chicken from marinade, and sprinkle with garlic salt and pepper.
• Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
• Serve with Mexican rice and black beans.
• Mexican Rice:.
• Cook rice in 1 tablespoon oil, until lightly browned.
• Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.

MARGARITA CHICKEN WINGS

Steps:

• Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes.
• Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes.
• Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes.

GRILLED MARGARITA CHICKEN BREASTS

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.

GRILLED MARGARITA CHICKEN KABOBS

Steps:

• Mix dressings in medium bowl until blended. Combine chicken and half the dressing mixture. Refrigerate 20 min. to marinate. Meanwhile, refrigerate remaining dressing mixture until ready to use.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto 16 skewers; thread 1 pepper onto each skewer.
• Grill 8 to 10 min. or until chicken is done, turning occasionally and brushing with remaining dressing mix for the last 5 min. Meanwhile, place lime, cut sides down, on grill grate next to kabobs; grill until heated through.
• Place kabobs on plate. Squeeze lime halves over kabobs.

GRILLED MARGARITA CHICKEN

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 CHICKEN WITH AGAVE AND TEQUILA

Steps:

• Whisk the lime juice, tequila, agave syrup, oil, salt, pepper, and (if using) the jalapeno in a small bowl. Place the chicken in a container or resealable plastic bag and pour the marinade over top. Let the chicken marinate for at least a half-hour or up to 4 hours.
• Clean and oil your grill and preheat it to medium heat. Remove the chicken from the marinade and place it on your grill skin side up. Let it cook for 10 minutes then flip it over and cook for another 10 minutes.
• Serve your margarita chicken with limes on the side.

COPYCAT CHILI'S MARGARITA GRILLED CHICKEN RECIPE

Steps:

• In a glass bowl, add chicken tenders, margarita mix and salt. Stir so tenders are coated. Cover and refrigerate for 2-4 hours.
• While chicken is marinating, make your Pico de Gallo:
• In a bowl, mix together tomato, onion, jalapeno, salt, cilantro and juice from one lime
• Stir pico. Cover bowl and refrigerate until ready to serve.
• If making beans & spanish rice - make this about 20-30 minutes before you want to eat. The chicken takes less than 10 minutes to cook.
• After marinating, heat grill pan (or grill or air fryer) to medium high and spray heavily with non-stick cooking spray
• When skillet is heated, add half chicken tenders to grill pan. Cook for 2-3 minutes on each side. Turn on your exhaust fan - trust me.
• Reduce heat to medium low and cook rest of chicken tenders.
• When chicken is done, prepare your bowls. Place the spanish rice in the middle of the bowl. Surround the edges with black beans. Stack 3-4 chicken tenders on top like a teepee.
• Top chicken tenders with pico de gallo and tortilla strips.

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.

GRILLED MARGARITA CHICKEN

Steps:

• In large Ziploc baggie, place chicken breasts; add margarita mix and 1 tablespoon lime peel. Seal; refrigerate 30 - 60 minutes to marinate chicken.
• Heat gas or charcoal grill. Drain chicken; place on grill over medium heat. Cover grill; cook 8 to 12 minutes each side, 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 an remaining marinade.
• In small bowl, mix yogurt and 1 teaspoon lime peel. Serve chicken topped with yogurt mixture and lime slices.