Grilled Margarita Chicken Bites With Salsa Sour Cream Dip Recipes

GRILLED MARGARITA CHICKEN BITES WITH SALSA-SOUR CREAM DIP

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.

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.

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.

GRILLED MARGARITA CHICKEN

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.

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.

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.

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 SALAD

Steps:

• Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.