Back when I reviewed Sandra Lee’s Semi-Homemade The Complete Cookbook I marked a TON of recipes I was going to try.
One of ones on the top of my list was this Margarita Chicken.
Now I adjusted a few of the ingredients.
I didn’t feel like buying a whole bottle Jose Cuervo Margarita mix and opting to buy a frozen mix instead and using chicken pieces instead of chicken breasts.
In the end though, it tasted REALLY good and was easy to make.
Golden Margarita Chicken Breasts
4 bone-in chicken breast halves
1 1/2 cups golden margarita mix
1/2 cup chopped fresh cilantro
1 tablespoon mesquite seasoning
1 tablespoon fajita seasoning
Place chicken in large zip-top plastic bag. Add limeade concentrate, rum, mint, and chicken seasoning
** This is where I just took the thawed mix and added some water **
Squeeze out air and seal. Gently massage bag to combine ingredients. Marinate in the refrigerator for 2 to 4 hours.
Set up frill for direct cooking over medium heat. Oil grate when ready to star coking. Remove chicken from refrigerator; let chicken stand at room temperature about 30 minutes before grilling. Remove chicken from marinade.
Place chicken; skin side down on hot oil grilled; cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (170’ F). Transfer chicken to a platter and let rest for 5 minutes before serving.