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Margarita-Marinated Chicken With Mango Salsa

Jazz up a boring weeknight with this margarita-marinated chicken dish complete with mango salsa. Make sure the chicken marinates 2-6 hours before grilling.

Southern Living JANUARY 2006

  • Yield: Makes 6 servings
  • Prep time:10 Minutes
  • Chill:2 Hours
  • Grill:12 Minutes

Ingredients

  • 2 large limes
  • 2 cups liquid margarita mix
  • 1 cup vegetable oil
  • 1 cup chopped fresh cilantro
  • 2 teaspoons salt
  • 1/2 teaspoon ground red pepper
  • 3 tablespoons tequila (optional)
  • 6 boneless, skinless chicken breasts
  • 2 cups uncooked long grain white rice
  • For Grilling No-Stick Spray
  • Mango Salsa
  • Garnish: fresh cilantro sprig

Preparation

1. Cut limes in half. Squeeze juice into a shallow dish or large zip-top plastic freezer bag; add squeezed lime halves to juice. Add margarita mix, next 4 ingredients, and, if desired, tequila. Whisk (or seal bag and shake) to blend. Add chicken; cover or seal, and chill at least 2 hours or up to 6 hours. Remove chicken from marinade, discarding marinade. Set chicken aside.

2. Prepare rice according to package directions; keep warm.

3. Coat cold grill cooking grate with grilling spray; place on grill over medium heat (300°to 350°). Place chicken on grate.

4. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve over hot cooked rice. Serve with Mango Salsa, and garnish, if desired.

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Margarita-Marinated Chicken With Mango Salsa recipe

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