Margarita Chicken

There are so many times when I look at a package of chicken breasts, look in the fridge and wonder, ‘what the hell am I going to make with this?’ Well when this recipe was born, I had leftover margarita mix, limes and lemons … voilà, margarita chicken it is. Of course, I’m sure a touch of tequila wouldn’t have been a bad addition - if only we hadn’t drank it all the night before. Regardless, this recipe definitely gives the chicken a zing. Also, if you want more margarita flavor, feel free to add more margarita mix and more lime juice. This one really can be tailored to your tastes.

6 boneless, skinless chicken breasts (or 8 chicken thighs)
2 cups margarita mix
1 Tbsp. sea salt 
1 lemon, halved, then quartered
1-1/2 limes, halved, then quartered
1 cup diced onion
4 cloves garlic, minced
1 Tbsp. pepper

In a bowl or marinator, combine margarita mix and salt. Squeeze all of the juice from the lemon and limes into the mixture (you may put the rinds in the marinade, as well). Mix in the onion and garlic. Add the chicken and marinate in the refrigerator for 1-1/2 to 2 hours. Preheat oven to 350°. Remove the chicken from the marinade and place in a large baking dish coated with cooking spray. Pour 1 cup of the marinade (minus the rinds) over the chicken. Sprinkle with pepper. Bake for 45-60 minutes or until chicken is no longer pink. Remove from oven and serve with your favorite side dish.


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