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Meats & Seafood - Margarita Chicken

  • 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

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.
Submitted By: Gayle S. Howard
Franklin Farmers Co-op
Number of Servings: 6
Print 3x5 recipe cards
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