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Cinco de Mayo… the day everyone celebrates their Mexican heritage – or just their love of everything Mexican. (Hello, tequila!) Blended Kitchen loves Mexican-esque food. It’s evident in our past posts – chicken tortilla soup, chicken chilaquiles, oven baked churros, south of the border chicken, beer margaritas, margarita cupcakes – and now, grilled margarita chicken! Break out the maracas and tequila! Arriba!

margarita chickenGrilled Margarita Chicken | adapted from AllRecipes.com

In the Blended Kitchen, we’re always in the mood for Mexican-style foods and this margarita chicken had all the flavors we love in Mexican food – tequila, lime and cilantro. The chicken is perfect as a main course with some southwest rice and beans, but would also be great on a summer salad with tons of avocados. One thing’s for sure: this chicken will be on our menu all summer long.

Start with 3/4 cup cilantro.  Place the cilantro and listed ingredients in a blender or food processor.  Pulse until thoroughly blended.

Gradually add the oil and blend well. Pour over the chicken and marinate in a Ziploc baggie for 5-6 hours.

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Remove chicken from the marinade, shake off excess and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side. Or, if you use flattened chicken breasts like we did, just a few minutes per side should do.

IMG_1808

Here’s the recipe:
Ingredients
2/3 cup chopped fresh cilantro
1 teaspoon coarse black pepper
2 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoon seasoned salt
1/2 cup frozen limeade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 tablespoons tequila
2 tablespoons honey
1 cup light olive oil
2 pounds boneless skinless chicken breast

Directions
Place cilantro, pepper, garlic powder, onion powder and seasoned salt in the bowl of a blender or food processor. Pour in limeade, lime juice, orange juice, tequila and honey. Puree or blend on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag. Pour marinade over the chicken and toss to coat. Refrigerate for 5 hours.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove chicken from the marinade shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

Nom. nom. nom.