Food > Recipe Directory > Courses/Meal Type > Lunch > Margarita Chicken
Margarita Chicken Recipe
Margarita Chicken
Citrus, tequila, hot pepper and spices make a lively tropical marinade for chicken.
Ingredients
- 1/4 tsp (1 mL) each orange rind and lime rind
- 1/4 cup (60 mL) orange juice
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) Tequila
- 1 tbsp (15 mL) extra-virgin olive oil
- 3 cloves garlic, pressed or minced
- 1 habanero (Scotch bonnet) pepper,, seeded and minced (1 to 2 tsp/5 to 10 mL habanero pepper sauce)
- 1-1/2 tsp (7 mL) ground coriander
- 1-1/2 tsp (7 mL) dried oregano, crumbled
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) cinnamon
- 1 chicken, cut into serving pieces, or 3 lb/1.5 kg chicken pieces
Preparation
In non-metallic bowl or resealable plastic bag, mix together orange and lime rinds and juices, tequila, oil, garlic, habanero pepper, coriander, oregano, cumin, salt, pepper and cinnamon; mix in chicken. Marinate, refrigerated, for at least 4 hours or up to 24 hours.
Grill chicken, covered and turning once, over medium-high heat until no longer pink in centre, about 20 minutes.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 242 |
| Protein | 28 g |
| Fat (total) | 13 g |
| Sat. Fat | 3 g |
| Carbohydrate | 2 g |
| Cholesterol | 102 mg |
| Sodium | 318 mg |
| Calcium | 2 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 8 % RDI |
| Folate | 4 % RDI |
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Source
Homemakers Magazine: June 2006
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