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