17 July 2009

Margarita Chicken

What says summer better than a margarita? Well, margarita does a great winter, spring, and fall, too. It's an equal opportunity drink. This recipe is great for chicken or fish. I love to cook Mahi Mahi this way, although I switch out the Montreal Chicken seasoning for Steak seasoning when I do fish.

You will need:

1 can frozen margarita mix, thawed
2/3 cup tequila
2 T Montreal Chicken seasoning
6 boneless, skinless chicken breasts



Clean the chicken and cut each breast into thirds and put into a plastic bag. In a bowl mix together the margarita mix, tequila, and seasoning. I like to use Jose Cuervo Gold in recipes and drinks because it has a strong, bold flavor. I used Jose's White in margaritas once and they had no tequila flavor at all. Very sad.





Pour the marinade into the bag over the chicken and marinate for at least an hour, four is better, but don't do it overnight.



The chicken is best cooked in a frying pan. I add about a tablespoon or so of oil in the pan, but if you have non-stick it is really not necessary. Cook for 7 minutes over medium heat on first side, then flip and cook for another 3-5 minutes (depending on how thickness of your chicken).





Are you loving my new green frying pan? I am!!

The sugars in the margarita mix will start to brown, so it's important that your heat is not too high. It makes for a really yummy coating on the chicken. Really, really tasty.





It is possible that this chicken is excellent eaten cold right out of the fridge, but I have no idea. We never have any leftovers from margarita chicken.

Enjoy!

**note: I never use the frozen mix for margaritas. I am a strict Finest Call gal. Some Finest Call margarita mix, a heavy pour of Jose Gold, a few splashes of Triple Sec, and ice. I suddenly got very thirsty...

2 comments:

Jellybean said...

That is one sexy frying pan!

s. stockwell said...

and a Margarita is always welcome. The name alone makes this dish a winner. Thanks, s