Margarita Chicken

I know, I know, Cinco de Mayo is over.  But once I start cooking things with a little bit of spice and lime and zing to them, I have to ease myself out slowly.  So even though my utterly inauthentic Taco Pie was my official Cinco de Mayo recipe, this spicy and scrumptious Chicken Margarita is my way of keeping the zesty deliciousness going!

It also gets the grill into the action, and now that it is light outside well into the dinner hour and the dogwoods are blooming and I’ve finally gotten over my assumption that I am going to step outside my door into a foot of snow, it’s time to cook outside!  And to lounge around outside whenever possible.  Adirondack chairs, here I come.

It’s always good to have a sentry for your Adirondack chairs.  Mine also is enamored of eating bugs, which is helpful.

Back at the chicken, you want to marinate yours in a lovely, piquant bath of lime juice, olive oil, chili power, garlic and just a little bit of tequila.  Yum.  Once it has soaked in this marinade for a good long time, all that’s left to do is grill it up until it is lovely and tender.

Now mix up a little sour cream with milk (this makes it drizzleable!) to decorate your lovely chicken.  I like to serve mine on a bed of rice that I’ve tossed with a little olive oil and lime juice, and I give the chicken both a scattering of lime zest and a nice squeeze of lime juice for good measure.

It’s also nice to give each person their own lime wedge for extra squeezing.  Plus it’s pretty.  I’m a big fan of pretty at suppertime.

Easy and delicious!  Let’s keep Cinco de Mayo going just a little bit longer.

Margarita Chicken

Serves: 4 servings

  • 4 boneless chicken breast halves, pounded to ½ inch thickness
  • 2 limes, zested and juiced (save the limes to toss in the marinade as well
  • ¼ cup olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 tablespoon tequila
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 clove garlic, minced
  • ¼ cup sour cream thinned with a teaspoon or two of milk
  • Lime wedges for garnish
  1. Combine all ingredients except for the chicken, the lime zest and the sour cream/milk in a large ziplock bag. Zip it shut and turn the bag over a few times until everything is well combined.
  2. Add the chicken to the bag and marinate at least 12 hours (or even better, overnight!), turning the back now and then.
  3. When you are ready to cook, heat the grill to medium high. Grill for about 4 minutes per side.
  4. Mix the sour cream and the milk until it is pourable. Drizzle over the chicken. Scatter lime zest on top and serve with lime wedges on the side.

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