Chicken Margarita
- Ready In:
- 3hrs 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 single chicken breasts
- 2 tablespoons fresh parsley
- 1⁄2 cup chicken stock
-
THE MARINADE
- 2 garlic cloves, minced
- 1⁄2 cup fresh lime juice
- 1⁄2 cup tequila
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup olive oil
- 1⁄2 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
directions
- Preheat the oven to 400°F.
- Combine the marinade ingredients in a 7x11 glass dish.
- Remove the skin and fat from the chicken, place in the marinade and refrigerate for 2 hours.
- Make the accompanyments while the chicken is marinating.
- Remove chicken from the marinade and place in a baking dish.
- season with salt and pepper, brush the flesh with marinade, sprinkle with parsley and pour into the pan 1/2 cup chicken broth and 1/2 cup marinade.
- Bake the chicken at 400 degrees for 15 minutes.
- Turn setting to broil for about 5 minutes until top is browned.
- Serve with accompanyments.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.