Here is a super easy and super delicious recipe for Margarita Chicken. I served this with green beans that I added cilantro and garlic to and some corn on the cob with lime and cumin. It was a huge hit with both Hubby and I. Had I known it was going to be so good I would have taken more pictures. Next time I make it I will do more though.
Margarita Chicken Recipe
- Boneless, skinless chicken breasts
- Margaritas – you can make them from scratch or buy a bottle of premixed if you want. This day I bought a bottle of premixed, including the alcohol, to make my life easy.
- olive oil
- Garlic powder
- fresh lime
Place your chicken breasts in a plastic bag and pour over some of the margaritas. I used about a cup when I did mine. Seal it up and let it marinate in the fridge for at least 3 hours.
Heat up a cast iron skillet – this actually made this better I think but if you don’t have one use what you’ve got. Add a little olive oil and a little butter. Now add the chicken breasts with just a little of the liquid, throw away the rest marinade. Sprinkle the tops of the chicken with some garlic powder and cumin and a little salt and pepper. Brown well on one side, flip and season again. Continue to cook. I added about 1/3 cup more of fresh margarita to the skillet at this point. It reduced and made this marvelous caramelized sauce that was amazing. Cook until done. Give it a squirt of fresh lime when you serve it. That’s it!
Would you try this recipe?
© 2014, Robyn Wright. All rights reserved.