Sunday, May 13, 2012

Margarita Chicken

So I was home the other night defrosting a pack of boneless chicken breast. Contemplating on how I was going to wow my family for dinner. I remembered I had Bacardi Margarita mixers in my freezer. My brain started ticking, and I thought to myself, we love margaritas, we love chicken, why not mix the two! So I did... Below is my recipe. I hope you enjoy!

4 boneless chicken breast
1/4 cup of green onions
1/4 cup of cilantro
4 garlic cloves
2 whole limes
1 1/2 tablespoons sea salt
2 teaspoon cracked black pepper
1 can Bacardi Margarita mixers
2 tablespoons canola cooking oil

Finely chop green onions, cilantro, and garlic. Slice your chicken breast very thin. Add your onions, cilantro, garlic to chicken. Squeeze the juice of a whole lime onto chicken. Add only 1 tablespoon of sea salt and 1 teaspoon of cracked pepper, put the rest to the side for once the chicken is cooked. Pour half the Bacardi Margarita mix to chicken, and toss. Make sure your chicken is completely covered in your marinade.

This is what your chicken should look like while marinating :-) . Cover pan, and allow it to marinade for about 2-3 hours in the fridge. Once you are ready to cook, remove chicken from marinade, make sure you shake off most of the marinade, otherwise your chicken will burn quickly in the pan because of the sugar in the mix. Heat up your pan on medium high and add your cooking oil. Make sure the oil is hot before placing your chicken breast in it. Once you place your chicken on pan, allow it to cook for about 2 minutes on each side. You have thinly sliced your chicken breast, so it will cook fairly quickly. Remove from pan once cooked.

Placed the Margarita chicken on a serving dish, and add the remainder of sea salt & black cracked pepper. I cut my lime in half. Sliced one half for garnish, and squeezed the other half over chicken. My family went crazy over this dish. We ate it on flour tortillas with pico de gallo & shredded cheddar cheese. I know you will love it too.