Happy 4th of July everyone! Here’s my favorite grilling recipe, tequila lime, or margarita chicken. I love this recipe so much, many times I just bake it in the oven (as pictured in the photo above), instead of firing up the grill. I first fell in love with this dish at one of those “things all over the wall chain restaurants” when I was younger. I didn’t attempt the dish on my own until just recently. Since I tried it, I have been hooked. It tastes so much better than the chain restaurant’s version, and it’s so easy to make. I included chili and cayenne powder as optional ingredients because I usually don’t add them in my marinade because the chicken will be too spicy for my young son. When you make this recipe, you have to use the cheaper tequila for the chicken and buy a good bottle of patron for some margaritas. Add fresh lime and orange juice and a little agave nectar for the best margarita you’ve ever tasted. See my (other) man’s (Alton) recipe for Margaritas here.
I hope everyone has a beautiful, fun-filled fourth of July weekend. I am going to attempt my first firework photos this weekend. Wish me luck!
Yield: Serves 4
4 split, bone in chicken breasts, or a whole cut up chicken
1 cup gold tequila
the juice from 3 - 4 limes
the juice of one orange
3 - 4 cloves of garlic, minced
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon chili powder (optional)
1/2 teaspoon cayenne pepper (optional)
Place all ingredients except chicken in a 9 x 13 pan. Mix well. Place chicken in and let marinate overnight.
Grill or bake at 425 degrees on a rack until internal temperature reaches 166 degrees and the skin is crispy.
Note: I remove my chicken at 160 degrees, and let it rest, covered, until it reaches 165 degrees.
