Chicken Margarita Recipe

Name: Chicken Margarita
Prep time: 60 min
Cook time: 200 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: Chicken Breasts; Fresh Parsley; Chicken Stock; Garlic Cloves; Fresh Lime Juice; Tequila; Sugar; 1 tsp salt; Olive Oil; Black Pepper; Crushed Red Pepper Flakes

Celebrate with our festive Chicken Margarita! This vibrant dish is a family favorite, perfect for special occasions without the guilt. Juicy chicken breast is marinated to perfection, then baked to golden brown. Served with zesty black bean sauce, delightful Tex-Mex spoon bread in a charming tamale husk, and fresh pico de gallo, it's a fiesta for your taste buds! Complete your meal with a refreshing minty lime cooler, followed by decadent Mexican cinnamon chocolate cookies and coffee. A lighter take on a classic, this recipe is sure to impress!

Prep Time 60 mins

Cook Time 200 mins

Calories 773.8 kcal

Protein 62g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Margarita

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How to Make Chicken Margarita

Preheat oven to 400°F (200°C).
In a 7x11 inch glass dish, whisk together marinade ingredients (see below).
Remove skin and fat from 1.5 lbs boneless, skinless chicken breasts. Place chicken in marinade and refrigerate for at least 2 hours, or preferably overnight.
While chicken marinates, prepare the black bean sauce (recipe #280411), Tex-Mex spoon bread (recipe #284058), pico de gallo (recipe #33861), and minty lime cooler (recipe #284340).
Remove chicken from marinade, reserving marinade. Place chicken in a baking dish.
Season chicken with 1 tsp salt and 1/2 tsp black pepper. Brush chicken with 1/4 cup reserved marinade. Sprinkle with 2 tbsp chopped fresh parsley. Pour 1/2 cup chicken broth and 1/2 cup reserved marinade into the bottom of the baking dish.
Bake chicken at 400°F (200°C) for 15 minutes.
Switch oven to broil and broil for 5 minutes, or until chicken is browned on top.
Serve immediately with black bean sauce, Tex-Mex spoon bread, pico de gallo, and minty lime cooler. Serve Mexican cinnamon chocolate cookies (recipe #284745) and coffee for dessert.