Margarita Chicken

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Got this from my B – who got it from Taste of Home

 

 

 

This is one of the first things I grilled with my new Wilmington Grill.  My B found the recipe and loved it so I wanted to give it a try.  It is really easy.  Prep time takes all of 10 minutes.  Marinating time is 2-4 hours.  Don’t marinate overnight.

GG’s Rating:  Next time try more . . .

(The more would be Lime Juice)

 

What You Need:

• 1 Can Frozen Margarita Mix – Thawed (This will be in the frozen asile, usually near the frozen juice cans)
• 3 Tablespoons Lime Juice (or more if you like the lime!)
• 3 Garlic Cloves, Minced
• 2-4 Boneless Skinless Chicken Breast
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• Can Of Pineapple (optional – but it’s pineapple!)
• Fork, Knife, Mallet (meat thumper), Freezer Bag, Shrink Wrap
• Meat Thermometer (no it’s not shown and yes you should use one!)

Cut Up Some Garlic

We need to mince some garlic.  You can buy garlic minced in a jar, but I’m surround by anti-vampire, never can have enough garlic lovers who like their garlic chunky!  So, I mince up big chunks of garlic for them to bit into.  Feel free to use the jar or mince very very fine – your choice!

To mince the garlic cloves, using the side of the knife and your palm, hit the garlic pretty hard to break the shell.  Then you can peel the shell off a bit easier.

Mince to your desired minceness!  Then, put the garlic in the freezer bag.

Never Too Much Lime Juice!

Pour out 2 tablespoons of lime juice.  Don’t worry if you go over, you might want to add more anyway!

Poor the lime juice into the freezer bag with the garlic.

 

It’s Margarita Time

Open up that can of margarita mix and poor it into the bag with the lime and the garlic.  Close up the bag and squish everything up real good.  Then you are going to pour half of the mixture in the bag back into the margarita mix can for later.  Put that can in the fridge, we’ll use it when we are grillin!

Are You Chicken?

Open up your chicken and put it on a cutting board.  Take a fork and jab each side a few times.  Then put down some shrink wrap, put the chicken on top and fold the wrap over the chicken.

The shrink wrap keeps chicken from flying everywhere!  Now take your meat thumper to the chicken. You don’t want to flatten out the chicken, just knock down the thick parts to get it all about the same thickness – it makes for better grillin.

Place the chicken in the freezer bag with the margarita mixture.  Place this into the fridge for at least 2 hours, but no more than 6.  Don’t leave it over night – it will be too much.

What to do for 2 hours?  May I suggest you clean your grill?  And no, I don’t mean turning it on high to “cook” off all the crud.  I mean, scraping the grate, taking it to the kitchen sink and giving it a proper wash.  Wash off the shelves and grill its self – take some pride in your grillin beast!

GRILLIN TIME!

Start up your grill!  If you are using a Wilmington Grill, preheat the grill for about 10 minutes on high.

While it’s warming up, oil down the grates.  To do this, I use olive oil, tongs and a paper towel.  Grasp the paper towel with the tongs, put some olive oil on it then rub down the grates.

 

Get the chicken ready by removing it from the bag and putting it on a plate.  Dab the chicken off with a paper towel, then sprinkle the chicken with salt and pepper.  Flip it, dab some more and add a little more salt and peeper.  You don’t want to place chicken on the grill dripping wet.  Don’t worry, remember you have that left over marinade mix to baste back on while the chicken it is cooking.

 

Place the chicken on the grill, then dail down that temperature all the way down.  You are trying to reach and hold 350 degrees.   Once it gets to 350, you will have to adjust the burners and the top vent to maintain it.

Grill the chicken about 7-10 minutes on each side.  Add more marinade straight from the can while they are grillin.

 

 

Before you flip the chicken, add the pineapple.  (Umm, grilled pineapple!)

You want to cook the chicken until it your meat thermometer reads reads 160°, basting frequently with the marinade.

 

Ring The Dinner Bell, It’s Time To Eat!

Remove the chicken and the pineapple from the grill.  Don’t for get to turn your burners off and shut off the gas.

Please notice that the cutting board I use to retrieve the grilled chicken is NOT the same one used for prep.  Multiple cutting boards are great to have around while grillin. They also make great gifts for your grillin friends!

I like to cut the chicken on a bias and then serve.  It looks cool and everyone doesn’t need a knife – less clean up!