Tonight's Dinner: Margarita Chicken
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.
- 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
- 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.
- 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.
- Dip each chicken breast in the sugar and press it in so it adheres to the chicken.
- 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.