Tuesday, February 15, 2011
My husband's favorite dish at Chili's restaurant is the Margarita Chicken. Now, we don't do alcohol. I don't even buy alcohol to cook with. So, how was I going to replicate this recipe? I don't know what Chili's uses, but when I was buying frozen juice a few weeks ago, I saw a can of Bacardi Margarita Mix. Completely Non-alcoholic. It was one of those Aha! moments! I could do this!
This chicken is much better cooked on a grill. But it's cold here. And we don't have a grill. The first time I made it, I grilled it. This time I just panned seared it. Since everyone was hungry, I had to cut up the chicken breasts into strips to make it cook faster. So, the picture is not that great, but believe me, the chicken is!
What's that stuff on top, you ask? That is the most divine "salsa". It is perfect on this chicken. Where's the recipe? How about I make you wait for it? No whining now... the wait is worth it!
1 can frozen non-alcoholic margarita mix- like Bacardi
2 Tb lime juice (fresh is best!)
3 garlic cloves, minced
3-5 chicken breasts
Salt and Pepper to taste
In a small bowl, combine the margarita mix, lime juice, and garlic. If you are grilling the meat, reserve 1/2 cup of the marinade. Refridgerate until use. Pour the rest of the marinade into a ziplock bag with the chicken, and marinate at least 4 hours.
Drain and discard marinade from chicken. Sprinkle the chicken with salt and pepper. Either grill or pan cook over a little oil until the chicken is done. Baste with the reserved marinade.
Serve with Rice, Black Beans, or the fabulous Salsa that will be outlined in a few days! ;)