Margarita Chicken
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. —Kelly Bruneman, Cedar Park, Texas
Margarita Chicken Tips
Can you marinate margarita chicken for more or less time?
Since this marinade has quite a bit of acid from the lime, it's best to follow the recommended marinating time–otherwise the texture and quality of the chicken could be compromised. Make sure you aren't making any other common chicken mistakes.
How else can you cook margarita chicken?
If you're not up to grilling, using the oven instead is a perfect way to cook this recipe too. Just make sure the chicken reaches 165°F either way.What can you serve with margarita chicken?
Make it a fiesta by serving corn on the cob, habanero and mango guacamole and cilantro lime rice for side dishes.
—Rashanda Cobbins, Taste of Home Food Editor
—Rashanda Cobbins, Taste of Home Food Editor
Ingredients
- 1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
- 3 tablespoons lime juice
- 3 garlic cloves, minced
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
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1In 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 2-4 hours. Cover and refrigerate remaining marinade.
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2Drain chicken, discarding marinade. 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.
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