Chicken Cinco De Mayo Style

A lime sugar rub and a lemon/lime marinade make this chicken sweet and tangy. Add some tequila and you've got a great entree for the May holiday.

This weekend I was lucky enough to meet Louise Mellor at a food blogging event I attended called Camp Blogaway. She made this wonderful lime sugar for a watermelon limeade, and I got to thinking how great that lime sugar would be as a rub for chicken or meat. Then I remembered that tomorrow's Cinco de Mayo and nothing's better on this spring holiday than a margarita. And while I know margaritas are usually served with salt, this lime sugar actually pairs quite nicely with the tequila and chicken.

Now, I know that tomorrow is Cinco de Mayo but you need to marinate this chicken overnight. While that may seem like a pain, the end result is so worth it. The chicken is sweet and sour just like a margarita and has a nice tequila kick. So serve it up tomorrow with actual margaritas or your favorite Mexican beer and celebrate in style.

Margarita Chicken

Ingredients

  • 1/2 cup tequila
  • 3/4 cup lime juice
  • 1/3 cup lemon juice
  • 2 boneless, skinless chicken breasts
  • 1/2 cup sugar
  • Zest of 3 limes

Directions

  1. In a medium bowl mix together the tequila, lime and lemon juices. Place the chicken breasts in a resealable bag and pour the marinade over it. Seal the bag and place it in the refrigerator over night.
  2. The next day, in the bowl of a food processor, pulse together the sugar and lime zest until lime zest is combined and sugar is light green.
  3. Dip each chicken breast in the sugar and press it in so it adheres to the chicken.
  4. Preheat a grill to medium. Cook the sugared chicken on the grill until golden brown and cooked through, 6-8 minutes per side. Transfer from grill to plate and let sit 5 minutes before serving.

>>More Tonight's Dinner Recipes

Other Margarita Recipes From She knows

Blood orange margarita

Combier margarita cocktail

Margarita pie

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Comments

Comments on "Tonight's Dinner: Margarita Chicken"

Liz the Chef May 04, 2011 | 4:23 PM

Terrific use of that lime sugar that so amped the limeade at camp. Your dish is perfect for a warm weather get-together, 5/5 and beyond!

louise May 04, 2011 | 3:51 PM

seriously my mouth puckered then watered- i like it!

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