Margarita Chicken

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It has been a while since I posted a family recipe, and this is probably the only recipe I really invented myself. If you like chicken with a citrus kick, you’ll enjoy this. It is based upon a recipe for Pepper Lime Chicken in the Better Homes and Gardens Cookbook, but has been drastically altered.

Ingredients:

  • Three large or four average boneless, skinless chicken breasts
  • Margarita mix (liquid works best, but powdered works okay)
  • Minced garlic
  • Fresh ground pepper or coarse ground pepper
  • Margarita salt

I don’t usually measure the ingredients much, so I recommend using them to taste. Combine the margarita mix and garlic (I use about 2 tablespoons — I love garlic) in a 13X9-inch baking dish. Marinate the chicken so that it can soak up the flavor from the margarita mix. I recommend liquid mix over powdered mix because this whole process is much easier, but if you use the powdered mix, don’t add as much water (or tequila) as the directions say. I use the liquid mix undiluted, and it is much more flavorful than the powdered mix. If you must use the powdered mix, add just enough liquid for the marinade. After the chicken has marinated for a while, grind fresh pepper over both sides of the chicken (or if you use course ground pepper, sprinkle it over the chicken) to taste. Place the chicken breasts back into the pan and put it in the oven, marinade and all. Bake the chicken at 350° until it is done. This usually takes about 20-25 minutes. You may want to turn the chicken pieces over once or twice during the baking. Once the chicken is done, sprinkle margarita salt over the breasts to taste.

Note: I’m not sure if using any tequila with the recipe would be good or not, as I have never tried it.

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