Margarita chicken is an easy and flavorful main dish that works well on the grill or in the oven. In this version, the chicken is baked until it is tender and juicy. The tequila will evaporate as it bakes, but if you prefer not to use it you can substitute an equal amount of chicken broth--the real flavor comes from the margarita mix and cilantro. This versatile entree is great over rice or sliced over a green salad for a light dinner.
Instructions
1. Reserving half a cup of the marinade for later use, combine all ingredients (except chicken) in the bowl or bag you plan to use to marinate. Stir or shake to combine.
2. Rinse chicken breasts and pat dry. Trim visible fat from the chicken and discard.
3. Add chicken to marinade. If you use a bowl, then cover it tightly with foil or plastic wrap. If you are marinating the chicken in a bag, press out the air and seal it tightly.
4. Marinate chicken for one to two hours in the refrigerator.
5. Remove chicken from marinade and place in a single layer in the baking dish. Discard remaining marinade. Pour the half cup of marinade that you reserved in the first step over the chicken.
6. Bake chicken at 350 degrees for 35 to 40 minutes. Serve hot.
Tags: half marinade
