Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

It was a hot Saturday in July in Texas. My friend, Courtney, had a cook-out beside the pool and grilled this delicious chicken. It was flavorful, aromatic and juicy. Perfect accompaniments would be cilantro-lime rice, black beans (just add tomatoes and garic!) and, of course, a cold brew. Prep time is marinating time.

Ingredients Nutrition

  • 1 12 lbs chicken breasts, skinless and boneless cut into 12 strips
  • 1 (10 ounce) can frozen margarita mix, thawed
  • 23 cup tequila
  • 12 cup chopped fresh cilantro
  • 2 tablespoons chicken seasoning
  • arugula, to garnish
  • lime, to garnish


  1. Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients.
  2. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water.
  3. Preheat a grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer.
  4. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime.