Things You'll Need:
- Chicken breasts or thighs, bone in and skin on
- Margarita mix with tequila (or a homemade margarita, unblended)
- 2 cloves garlic, split
- a few sprigs of fresh cilantro.
- 3 tablespoons canola oil
- 2 teaspoons sea salt
- 1 gallon freezer bag
- outdoor grill, grill pan or broiler
- basting brush
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Step 1
Pour 1 cup margarita mix, or your own homemade margarita into a 1 gallon zip top freezer bag. Add 2 tablespoons canola oil, salt, cilantro and garlic. Seal the bag and give it a few squeezes to mix the ingredients.
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Step 2
Unseal the bag and put the chicken in it. Reseal, and give it a few more squeezes to work the marinade through the chicken. Put the bag in a bowl and refrigerate overnight.
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Step 3
When you're ready to cook, remove the chicken from the bag and drain in a colander. Lightly season with salt. In a separate bowl, combine 1/2 cup fresh margarita mix and 1 tablespoon canola oil for basting.
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Step 4
Heat the grill pan, broiler or light the grill. Grill or broil the chicken until it reaches about 170 degrees, basting occasionally. Remove from heat and cover with foil for at least 10 minutes before serving. Your chicken will continue to cook, and the juices will redistribute throughout each piece.
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Step 5
Serve hot, with grilled vegetable, Mexican rice (recipe link below), tortillas, salsa and sour cream.
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Step 6
What to do with the leftover Margarita mix. I'm sure you'll come up with something that includes a glass, ice, salt and maybe a blender. I prefer mine on the rocks with a shot of orange liqueur.
Comments
eggerist said
on 11/28/2009 tried this last week...came out excellent!
lovingmylife said
on 3/6/2009 This looks s tasty... been looking for a great chicke recipe. I'll have to try this one! :)
Ladybugblue said
on 2/28/2009 Good recipe and well written article! 5*
harrietcat said
on 2/28/2009 That sounds great.... I can't wait til its warm enough to grill. 5*
camellia said
on 2/27/2009 This sounds easy to do and yummy; I'll give it a try! 5*