Thursday, May 5, 2011

Happy Cinco de Mayo! Margarita Chicken Recipe

I whipped this up last night, and it was delicious! Since it’s still a little cool outside for grilling – up here in the high mountain desert, that is - I baked my marinated chicken in the oven.

margaritaMargarita Chicken

I adapted this from “Mexican Tequila Marinade”, a recipe in the Marinades & Rubs cookbook by Carol Wilson.

Marinade Ingredients:

  • 1/2 cup fresh squeezed lime juice
  • 1/4 cup tequila
  • 2 tablespoons peanut oil
  • 1 tablespoon grated lime zest
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder

1 to 2 pounds of chicken pieces (I like leg/thigh quarters)
1 to 2 tablespoons of coarse salt (kosher or sea salt) for sprinkling

Thoroughly whisk marinade ingredients in bowl or measuring cup (not metal). Let stand at room temperature for 20 minutes so flavors will meld.

Trim fat from chicken pieces, then place in shallow baking dish (not metal) or plastic bag. Pour marinade over chicken, turning to coat.

Seal or cover, and allow to marinate in the refrigerator for at least 1 hour, but no more than 3 hours.

Transfer chicken pieces to a non-metal baking dish – if you haven’t already – along with the marinade. Sprinkle the chicken pieces with coarse salt, if desired.

(I really like this crunchy seasoning on the baked chicken skin, reminds me of the salty rim of a margarita glass. If you don’t, just add 1 teaspoon of table salt to the marinade, and skip the sprinkling.)

Bake chicken pieces along with the marinade, uncovered, in preheated 375-degree oven for 55 minutes or until done.

(Note: this cooking time is for my altitude of 7,000 feet; at sea level, check for doneness after 50 minutes.)

Serving suggestions: Great served simply, with plain white or coconut rice drizzled with pan juices, black beans, and a green salad.

Grilling: This is fantastic on the grill when weather permits. Add 1 teaspoon table salt to the marinade & skip the coarse salt sprinkle. Then, instead of baking your chicken in its marinade, drain the marinade into a small saucepan & boil vigorously for 5 minutes. Drizzle over the grilled chicken at serving time.

Seafood: It’s an equally good marinade for seafood, especially shrimp or scallops. Marinate seafood in the fridge for only 30 minutes. Any longer and the lime juice will “cook” the seafood!

¡Buen provecho!

Designer, kNotes for kNitters
Creator, Happy Hands Hand Creams for Fiber Artists
Sandia Park, NM

No comments:

Post a Comment