Please Don’t Heat Up the Kitchen New Recipe Challenge: The Best-Ever Grilled Margarita Chicken

Please Don't Heat Up the Kitchen New Recipe Challenge

First of all, I just want to say that I have been wanting to make this chicken FOR WEEKS, and I finally had all the right ingredients at the right time.  And it definitely lived up to the hype and expectations.  This is another Slow Roasted Italian recipe.  And…I followed it exactly.  And, as you will see from the accidental picture below, I ❤ this chicken.  This recipe is everybody (including Muffin) approved.  (Side note:  Muffin loved the Crock Pot Baked Biscoff Oatmeal so much that he ate the rest of it for lunch).  I served it with a can of Ranch Style beans (Great Value brand) and Mexican rice (I was super lazy and bought the heat and serve pouches at Walmart…Old El Paso brand, I believe).  Then, we had Twinkie Strawberry Shortcakes for dessert (post forthcoming).

This is what we did (Josh and Muffin did the citrus juicing, and Josh did the grilling).

The Best-Ever Grilled Margarita Chicken

Recipe from The Slow Roasted Italian

3 pounds boneless skinless chicken breast, cut into cutlets or strips (because each of our chicken breasts were huge)
1 tablespoon lime zest (roughly one lime)
1/2 cup lime juice (about three limes’ worth)
1/4 cup orange juice (about one orange)
1 jalapeño pepper, minced (seeded and deveined to reduce heat)  I lopped off the stem end, then quartered it vertically so that I could easily devein and de-seed it.
5 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Cuervo Gold tequila
¼ cup extra virgin olive oil

Place chicken in a gallon zippy bag.  Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup.  Whisk to combine.  Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 3-24 hours.  Turn chicken occasionally.  I marinated mine 4-5 hours.

Preheat grill to medium-high.  Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side.  Josh ended up grilling each side 10 minutes (plus a bit more) because he uses a charcoal grill.

Muffin Approved

I get the cutest fonts from Free Scrapbook Fonts! kevinandamanda.com/fonts

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One thought on “Please Don’t Heat Up the Kitchen New Recipe Challenge: The Best-Ever Grilled Margarita Chicken

  1. Pingback: Josh’s Lunch Salad and Playground Stories | Full Happy Muffin and Mama: The Blog

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