Margaritaville Chicken Food

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.

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.

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.

MARGARITAVILLE CHICKEN

Steps:

• Marinate chicken in margarita mis for 12-24 hours.
• Mix all pico ingredients together and store in fridge till ready to use.
• Mix sauce ingredients and set aside till ready to use.
• Grill chicken on low heat turning 1/4 turns every two minutes till cooked through.
• Remove from heat and place in a baking pan and divide the sauce between the 4 breasts.
• Sprinkle with cheese (about 1/3 c each) and bake in a 350 oven just till till cheese is melted (about 5 minutes).
• Remove from oven, plate, and divide the pico between the 4 plates.
• Garnish with crispy tortilla strips.
• Serve with Mexican rice/corn/and beans.
• Prep time doesn't include marinade time.

MARGARITAVILLE JAMAICA MISTAICA WINGS

Steps:

• Prepare habanero honey sauce by combining all ingredients except vinegar in a large saucepan. Bring to a boil, then reduce heat and simmer sauce for 1 hour uncovered, until sauce reduces by about half and thickens. Remove sauce from heat, add vinegar, and cover.
• Make the mango ranch dipping sauce by combining ingredients in a small bowl. Cover and chill until needed.
• In a deep fryer, bring 4-8 cups of oil to 375°F.
• Drop in the wings and fry for 8 to 12 minutes or until golden brown. Drain for a few minutes on paper towels. Sprinkle with salt and pepper.
• Put wings in a large glass or metal bowl, add 1/2 c of habanero honey sauce and toss until wings are well-coated. Serve with dipping sauce on the side.