Chicken Margarita Recipes
MARGARITA GRILLED CHICKEN
This is the most wonderful, best ever grilled chicken! Makes great cold sandwiches, too!
Provided by Verla
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
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
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
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 TEQUILA LIME CHICKEN
Also known as "margarita chicken," this tequila lime chicken is loaded with bright Southwestern flavor.
Provided by Jennifer Segal
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
- Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.
Nutrition Facts : ServingSize 1 chicken breast, Calories 399, Fat 16g, Carbohydrate 5g, Protein 51g, SaturatedFat 3g, Sugar 3g, Fiber 1g, Sodium 1015mg, Cholesterol 151mg
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.
COPYCAT CHICKEN MARGHERITA
Steps:
- Gather the ingredients.
- Season the chicken breasts with dried oregano, salt, and pepper. Preheat the oven to 400 F.
- Heat the olive oil in a large cast-iron skillet or sauté pan on medium-high heat. Add the chicken to the pan and brown it on both sides for 3 to 5 minutes.
- Remove the chicken from the pan and place it on a plate. Turn down the heat, add the white wine to the pan, and deglaze it by scraping at the browned bits on the bottom. Add the butter, garlic and lemon juice as well. Cook for 2 to 3 minutes, or until the butter is completely melted and the garlic is fragrant.
- Add the chicken back to the pan and top each piece with an equal amount of the fresh mozzarella. Place it in the preheated oven until the top of the cheese is melted and slightly browned.
- Top each chicken breast with an equal amount of the pesto, cherry tomatoes, and Parmesan cheese. Serve immediately with a side salad, pasta, or bread to make it a complete meal.
Nutrition Facts : Calories 864 kcal, Carbohydrate 12 g, Cholesterol 189 mg, Fiber 2 g, Protein 57 g, SaturatedFat 23 g, Sodium 1158 mg, Sugar 3 g, Fat 65 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g
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.
More about "chicken margarita recipes"
CHICKEN MARGHERITA (GRILL OR STOVE TOP!) | THE RECIPE CRITIC
From therecipecritic.com
4.5/5 (2)Total Time 25 minsCategory Dinner, Main CourseCalories 512 per serving
- In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
- Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
- In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
CHICKEN MARGHERITA {OLIVE GARDEN COPYCAT RECIPE}
From carriesexperimentalkitchen.com
3.4/5 (53)Total Time 1 hrCategory Main EntreeCalories 284 per serving
- Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved. Add the chicken and refrigerate from 2-24 hours.
- Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth. If needed, add the additional 1 tablespoon of oil. Keep stored in a tight container in the refrigerator until ready to use.
- In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour. Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken. You can make this the night before and keep covered in the refrigerator until ready to assemble.
BEST CHICKEN MARGHERITA RECIPE - HOW TO MAKE CHICKEN ...
From delish.com
5/5 (7)Total Time 30 minsCategory Dinner
- Add chicken to skillet and cook until golden and almost cooked through in the middle, 6 minutes per side.
- Transfer chicken to a plate. Immediately pour in white wine and scrape up the bottom of the skillet with a wooden spoon. (There's a ton of flavor in those stuck chicken bits!) Add butter and stir until melted, then stir in garlic and lemon juice.
MAKE THE OLIVE GARDEN CHICKEN MARGARITA ... - COPYKAT …
From copykat.com
4.7/5 (9)Total Time 30 minsCategory Main CourseCalories 870 per serving
- Pound chicken out between two sheets of plastic wrap. This will even out the thickness of the chicken, and it will make the chicken cook more evenly. Place the chicken breasts into a gallon sized zip top bag. Add marinade, and allow the chicken to marinate for at least 30 minutes before cooking.
- Add a couple of tablespoons of olive oil in a large cast iron skillet. Cook the chicken on medium-high heat for 7 to 8 minutes on each side, or until the chicken is almost done (it will continue to cook in the oven), remove chicken from the skillet and place in a baking dish.
GRILLED CHICKEN MARGHERITA - CREME DE LA CRUMB
From lecremedelacrumb.com
4.9/5 (101)Total Time 30 minsCategory Main CourseCalories 403 per serving
- In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
- Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
- Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.
MARGHERITA GRILLED CHICKEN WITH BALSAMIC GLAZE
From wholeandheavenlyoven.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- In a small saucepan, bring balsamic and agave to a boil over medium-high heat. Reduce heat to low and let simmer at low heat until reduced and thickened, about 10 minutes. Keep warm and set aside.
- Rub chicken breasts on both sides with olive oil and season both sides with salt, pepper, and garlic. Grill chicken over medium-high heat, flipping once until chicken registers 165F.
- Top each chicken breast with mozzarella, 2 tomato slices each, and fresh basil on top. Sprinkle with additional salt and pepper. Broil chicken breasts under high heat 2-3 minutes or until cheese is a bubbly golden brown. Serve chicken warm with balsamic glaze drizzled on top and enjoy!
CHILI'S MARGARITA GRILLED CHICKEN (COPYCAT RECIPE) - THE ...
From thegirlonbloor.com
Ratings 7Calories 360 per servingCategory Main Course
- Preheat oven to 400 F. Rub chicken breasts with olive oil, taco seasoning and salt. Bake in the oven 15 minutes.
- Remove chicken from oven, then top with salsa, corn, black beans and cheese. Bake another 10 minutes until cheese is melted.
- Remove chicken from oven and top with diced tomatoes and cilantro. Add sliced avocado and lime on the side. I served frozen potato wedges with my chicken as a side dish but that's optional; you could also do sweet potato fries, a side salad, sauteed spinach or more. The choice is up to you!
MARGHERITA CHICKEN RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 12Calories 425 per servingCategory Main Course
- Heat a large cast-iron or regular skillet to a medium heat. Add butter and olive oil. Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip and sear until the other side is golden brown as well, another 5-6 minutes.
- Add in the balsamic vinegar and chicken stock. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Bring mixture to a boil and reduce to a simmer.
MARGARITA CHICKEN (MARINADE + GRILLING INSTRUCTIONS ...
From fromvalerieskitchen.com
5/5 (2)Total Time 3 hrs 20 minsCategory Main CourseCalories 409 per serving
- If very thick, slice boneless breasts in half through the middle to create 2 thinner cutlets and place them in a gallon-size resealable plastic food storage bag.
- Combine the remaining ingredients, except the cilantro, and pour it over the chicken. Seal the bag and refrigerate for at least 3 and up to 8 hours.
- Grill the chicken over MEDIUM heat until cooked well throughout, approximately 6 to 8 minutes per side.
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COPYCAT CHILI'S MARGARITA CHICKEN RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
5/5 (2)Total Time 4 hrs 35 minsCategory Dinner RecipesCalories 323 per serving
- Combine olive oil, cilantro, pepper, garlic powder, onion powder, liquid margarita mix, lime juice, orange juice, tequila, garlic, and apricot preserves in a large zip top bag or shallow dish. Mix to combine.
- Lay the bag, or place the container, flat in the refrigerator and chill for at least 4 hours and up to 24 hours.
CHILI'S MARGARITA GRILLED CHICKEN - DINNERS, DISHES, AND ...
From dinnersdishesanddesserts.com
4.3/5 (10)Total Time 2 hrs 30 minsCategory Dinner RecipesCalories 450 per serving
- In a plastic food storage bag combine chicken and margarita mix. Let it sit in the fridge for 30 minutes up to 2 hours.
- Meawhile, prepare the pico de gallo by tossing all of the ingredients together in a bowl. Store in fridge until ready to use.
- Remove chicken from the bag and discard the marinade. Season chicken with salt, pepper and garlic powder.
MARGHERITA PASTA WITH CHICKEN - THE PASTA SHOPPE
From pastashoppe.com
5/5 (2)Estimated Reading Time 4 minsServings 4Total Time 32 mins
- In a large saute pan, heat olive oil over medium high heat. Season chicken with salt and pepper and add chicken to pan and saute for 3-4 minutes per side, until cooked thoroughly. Transfer chicken to a plate, and slice.
- To the same large saute pan, add roasted grape tomatoes. As tomatoes are warming up, use a potato masher, and crush about half of the tomatoes, saving some tomatoes as whole. Add red pepper flakes and Aleppo pepper and season tomatoes with salt and pepper to taste.
- Add the cooked pasta to the tomato sauce and begin to toss with tongs gently. Add the reserved pasta water to loosen up the sauce, and pasta is coated with sauce.
FRESH MARGARITA CHICKEN - IOWA GIRL EATS
From iowagirleats.com
5/5 (1)Author Rhonda CaldwellServings 4Category Entree, Light And Healthy
- Combine ingredients from lime zest to salt and pepper in a large bowl or ziplock bag then mix well. Add chicken breasts then cover and marinate in the refrigerator for 1-4 hours.
- When ready to grill or cook, let chicken breasts rest out of the fridge for 10-15 minutes then grill or saute over medium-high heat for 4-5 minutes a side, or until cooked through. Serve with Cilantro-Lime Rice and Guacamole.
MEAL PREP MARGARITA CHICKEN (PALEO, LOW CARB) - SKINNY ...
From skinnyfitalicious.com
Reviews 1Category Dinner, Meal PrepCuisine American, MexicanTotal Time 45 mins
- Whisk together the extra virgin olive oil, orange juice, lime juice, cumin, chili powder, honey, wine, salt and pepper together in a bowl.
- Transfer to a plastic bag with the chicken breast and marinade a minimum of 20 minutes in the refrigerator. It's best refrigerated overnight and an also be marinaded frozen. Be sure to thaw if frozen before cooking in a skillet.
- Preheat a large skillet to medium heat. Transfer the chicken to the skillet with the juices from the marinade. Cook 20-30 minutes flipping the chicken every 5-10 minutes. Cover the skillet for the last 10 minutes. Check the chicken before removing from the skillet to ensure it is cooked through.
- While the chicken cooks, place the cauliflower rice in a separate skillet with the lime juice. Bring the skillet to a medium heat to let the juice simmer. Cook 5-10 minutes until tender. Remove from the heat and sprinkle with fresh cilantro.
EASY MARGARITA CHICKEN - LIVELY TABLE
From livelytable.com
Cuisine SouthwesternTotal Time 30 minsCategory Main DishCalories 281 per serving
- Place chicken cutlets flat on a large plate. Whisk together lime juice, worcestershire sauce, oil, salt, pepper, garlic, paprika and cilantro. Pour over chicken and let marinate while you prep the pico de gallo and the grill.
- Turn heat down to medium-low. Remove to top rack of grill or to indirect heat. Close grill and continue to cook until chicken reaches an internal temperature of 155°F.
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