MARGARITA CHICKEN
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
GRILLED MARGARITA CHICKEN SALAD
In the mood for a little olé? Strawberries, mango, avocado, cilantro and an alcohol-free margarita dressing blend with tender sliced chicken breasts and fresh greens for a simple Southwest-style salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
- Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.
Nutrition Facts : Calories 460, Carbohydrate 35 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
MARGHERITA CHICKEN
Fresh basil gets all the respect in this super supper-even forks will stand at attention when it hits the table. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.
Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 606mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
MARGARITA CHICKEN SALAD
I saw this recipe on That's My Home Website and it looked so good had to try it. It's a really tasty and simple salad.
Provided by Kathies Kafe
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
- When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
- Meanwhile, in large bowl, combine all remaining salad ingredients.
- In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
- Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.
Nutrition Facts : Calories 436.6, Fat 22.9, SaturatedFat 3.3, Cholesterol 68.4, Sodium 688, Carbohydrate 30.1, Fiber 6.2, Sugar 21.4, Protein 30
MARGARITA CHICKEN
Steps:
- 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.
CUERVOAND#174; MARGARITA CHICKEN SALAD (IN LETTUCE CUPS)
Provided by Food Network
Number Of Ingredients 8
Steps:
- 1. Poach chicken and 1 cup Jose Cuervo Golden Margarita.
- 2. Mix in a skillet.
- 3. Remove from heat.
- 4. When cool, dice chicken into small pieces.
- 5.Combine all ingredients in a small bowl.
- 6.Refrigerate for an hour.
- 7. Mix and spoon into washed lettuce leaves.
- Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ©2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier© is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner.
MARGARITA SALAD
Make and share this Margarita Salad recipe from Food.com.
Provided by lazyme
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rub rims of 6 chilled salad plates with lime wedges, and roll edges in kosher salt, if desired.
- Combine lettuce and next 3 ingredients in a large bowl; toss with Margarita Dressing.
- Arrange on prepared plates, and garnish with tortilla chips.
- Margarita Dressing:.
- Whisk together all ingredients.
- Cover and chill.
Nutrition Facts : Calories 201.5, Fat 18.5, SaturatedFat 5.5, Cholesterol 17.9, Sodium 217.8, Carbohydrate 3.7, Fiber 1.3, Sugar 1.6, Protein 6.3
MARGARITA CHICKEN SALAD SANDWICHES
Make and share this Margarita Chicken Salad Sandwiches recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.
- Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing.
- For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.
- For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat.
- Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve.
Nutrition Facts : Calories 767.1, Fat 37.6, SaturatedFat 10.5, Cholesterol 135, Sodium 459.8, Carbohydrate 68.2, Fiber 19.1, Sugar 28.1, Protein 46.7
BEST GRILLED MARGARITA CHICKEN... EVER!
You've tried the rest now try the best!
Provided by CHEFBIGB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 17.7 g, Cholesterol 67.1 mg, Fat 21 g, Fiber 0.9 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 681 mg, Sugar 14.3 g
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- In a large freezer bag or Ziploc bag, combine margarita mix, lime juice, olive oil, salt, pepper and garlic powder; stir until well combined and add chicken.
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- Combine the lime juice, tequila, cumin, chili powder, salt, pepper, and garlic cloves in a plastic freezer bag. Place the chicken breasts in the bag with the marinade and refrigerate overnight.
- Preheat a grill or indoor grill pan to medium-high heat and brush the rack with olive oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade and grill 3 to 4 minutes on each side, until browned and cooked through. Remove the chicken and cover tightly with foil to rest for 5 minutes.
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