Margarita Grilled Chicken

It’s time to say adiós a México, at least for a little while.  The rest of the week I’ve planned easy, throw it together meals perfect for the long days ahead.  I wanted to go out with a bit of a bang, so I decided to try a recipe I picked up from  Don’t let the name fool you (the slow roasted Italian) – TSRI isn’t just about Italian foods.  It’s all about home cooking, family values and a love for life.  I’ve made a number of Donna’s recipes, and haven’t had one fail me yet.

Since this was going to be a farewell to Mexican cooking, I went all out.  In addition to the marinated Margarita grilled chicken (aka Boozy Margarita Chicken with Marinade), we started the evening with southwest stuffed mushrooms and mini tostadas.  The chicken went well with a side of southwest corn. And what could be a better end to a trip down south than Chorios? It was a regular smorgasbord of tantalizing dishes.  But I’m getting ahead of myself. Tonight I wanted to share the chicken recipe. As usual, I did a little tweaking to suit our particular tastes.  The original recipe had you devein and remove the seeds of the jalapeno pepper before dicing to reduce the heat.  You know me, I retained the seeds.  Because this recipe uses lime juice as a base for the marinade, you really don’t want to let the chicken soak more than 2 or 3 hours. Any longer and the acid of the lime will begin to cook the meat.  That’s it for tips, so let’s get to cooking, shall we?

Grilled Margarita Chicken
3-4 pounds boneless skinless chicken breast (washed and trimmed)
Zest of 1 lime (about 1 tablespoon)
3 limes, juiced (about ½ cup)
1 orange juiced (about ¼ cup)
1 jalapeño pepper, minced
5 cloves garlic, pressed
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Tequila
¼ cup extra virgin olive oil

Place chicken in a resealable gallon size plastic bag.  Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup.  Whisk to combine.

Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 2-3 hours.  Turn chicken occasionally.

Preheat grill to medium-high.  Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side.  Serve and enjoy.

5 thoughts on “Margarita Grilled Chicken

  1. Wow, Rose what talent! Hope you one day put it into a cookbook. Go for it. Anyway, rest assured, I will go into your blog when I want to try something new. Did you go to school for cooking or is this just out of your vivid imagination for flavors. Keep it up. Bing


    • Thanks, Bing. No formal training, just grew up in a house where food was the focal point of family gatherings – be it a simple meal or big event. Mom was a natural when it came to entertaining and Dad is a great cook. When I began teaching my kids, and grandkids to cook, I began writing down recipes to keep the legacy alive.


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