Margarita Chicken Skewers Recipes

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BEST GRILLED MARGARITA CHICKEN... EVER!



Best Grilled Margarita Chicken... Ever! image

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

⅔ cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
½ cup margarita mix
¼ cup lime juice
¼ cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

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

MARGARITA CHICKEN WINGS



Margarita Chicken Wings image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 8

2 pounds chicken wings, tips removed and wings split
1 cup sliver tequila
1 teaspoon grated lime zest (from 2 limes) plus 6 tablespoons lime juice (from 4 limes)
1 teaspoon grated orange zest (from 1 orange) plus 1/2 cup orange juice (from 1 orange)
1 tablespoon agave nectar
6 to 8 pequin chile peppers, crushed (see Cook's Note)
Kosher salt
Nonstick cooking spray

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



Red Rocker Margarita Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 19

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended: Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 ounces provolone cheese, sliced

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.

MARGARITA CHICKEN



Margarita Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 5

4 bone-in chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)

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.

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