 |
|
|
|
|
|
| |
Meats & Seafood -
Margarita Chicken
|
| INGREDIENTS |
- 2-3 pounds of boneless, skinless chicken breasts
-
1/4 cup Worcestershire sauce
-
1 can Bacardi concentrated margarita mix
-
2 tablespoons vinegar
-
1 tablespoon garlic
-
Juice of 1 fresh lime
|
| INSTRUCTIONS |
Wash hands, rinse chicken in cold water, and pat dry with paper towels. Wash hands. Mix ingredients in large bowl (do not dilute margarita mix). Place chicken in a non-metal bowl; pour mixture over chicken and cover. Refrigerate for at least two hours, but it’s best if left overnight.
When ready to grill, remove chicken from marinade. Pour marinade in a saucepan and heat to a boil over medium heat. Reduce heat and let simmer 10 minutes. Wash hands. Grill chicken, occasionally brushing with marinade until chicken is done (insert an instant-read thermometer into thickest part of chicken. Temperature should read 170° when chicken is done). Refrigerate any leftovers immediately. |
| |
|
|
|
|
|
|
|
|
|
|
|
|