Grilled Margarita Chicken Kabobs Recipes

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 CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

MARGARITA GRILLED SHRIMP RECIPE

Steps:

• Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
• Place shrimp in a wide shallow bowl and set aside.
• In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
• Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
• Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken 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 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

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.