Margarita Chicken Ii Recipes

MARGHERITA CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 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.

MARGARITA CHICKEN II

Steps:

• Preheat oven to Broil.
• Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
• Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
• To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

MARGARITA BALLS II

Steps:

• Using a food processor or blender, process all of the vanilla wafers and pretzels to fine crumbs.
• In a medium bowl, combine all of the crumbs with the confectioners' sugar. In another bowl, mix together the cream cheese, margarita mix, tequila and Grand Marnier, stir into the crumb mixture. Divide dough into two pieces, wrap and refrigerate for at least 2 hours.
• Divide the white sugar into two small bowls. Add the zest of 1 lime to each bowl. Stir the food coloring into one of the bowls. Unwrap dough and roll into walnut sized balls. Roll half of the balls in the green sugar, and the other half in the white sugar. Store in the refrigerator in the unlikely event that there are any left!

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.

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.

MARGARITA CHICKEN

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.