Margaritavillechicken 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.

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.

MARGARITAVILLE CHICKEN

Steps:

• Marinate chicken in margarita mis for 12-24 hours.
• Mix all pico ingredients together and store in fridge till ready to use.
• Mix sauce ingredients and set aside till ready to use.
• Grill chicken on low heat turning 1/4 turns every two minutes till cooked through.
• Remove from heat and place in a baking pan and divide the sauce between the 4 breasts.
• Sprinkle with cheese (about 1/3 c each) and bake in a 350 oven just till till cheese is melted (about 5 minutes).
• Remove from oven, plate, and divide the pico between the 4 plates.
• Garnish with crispy tortilla strips.
• Serve with Mexican rice/corn/and beans.
• Prep time doesn't include marinade time.