Wednesday, April 7, 2010

Margarita Chicken Recipe

I made this for dinner tonight for my boyfriend, and not only was it delicious, but super easy!

Margarita Chicken -- from Sandra Lee Semi-Homemade Cooking

-- 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)

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.

I actually only used the margarita mix and the chicken seasoning (forgot the tequila at the store, and don't really like cilantro) and it worked out just fine. I put the chicken and margarita mix in a bag this morning to marinate in the fridge. I then put the chicken in a baking dish and sprinkled with chicken seasonging and ended up baking the chicken because I get a little nervous about grilling chicken.

The chicken had a very strong lime taste, and needed a little salt, but it was so good. I highly recommend it!


  1. Yum! Love this! Would be great freezer make-ahead chicken :) I love Sandra Lee--have you ever heard her story? She grew up on very little and did most of the cooking for her household on a very tight budget--her meals are always easy and inexpensive.

  2. YUM!!! I'm totally printing this recipe for future use!!! Thanks for sharing. :) XOXO