Serves 4
110 min
Margarita Chicken
Recipe GLPR5a777389935516
Tender bone-in chicken breasts infused with a zesty margarita marinade featuring tequila, frozen margarita mix, and fresh cilantro. This vibrant dish can be grilled to perfection or roasted indoors for a juicy, flavorful entrée that brings a festive twist to your dinner table.
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Ingredients
4 bone-in chicken breast halves
1 can (10 ounces) frozen margarita mix, thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning
Directions
Rinse the chicken breast halves under cool running water and pat them thoroughly dry with paper towels. Set the prepared chicken aside on a clean plate.
In a small mixing bowl, whisk together the thawed margarita mix, tequila, chopped cilantro, and chicken seasoning until well blended.
Place the chicken breasts and the marinade mixture into a large resealable plastic bag. Press out as much air as possible before sealing completely. Refrigerate for 1 to 2 hours, turning the bag occasionally to ensure the chicken is evenly coated.
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
For grilling: Preheat your grill to medium heat. Lightly oil the grill grate. Place the chicken breasts skin-side down on the hot grill and cook for 5 to 6 minutes. Flip and cook the other side for another 5 to 6 minutes, until the internal temperature reaches 165°F.
For oven roasting: Preheat your oven to 350°F. Arrange the marinated chicken breasts in a baking dish and roast for 35 to 40 minutes, until the internal temperature reaches 165°F.
