The Friki Tiki Kookbook - Foodstuffs

Margarita Chicken

his was originally a recipe from Chili's I was trying to duplicate, but since then I've discovered I like my own concoction more. Which is, I suppose, sort of the point. It can be grilled instead of fried up in a skillet, but health concerns aside, I like the glazed effect the skillet gives it.

Boneless, skinless chicken breasts
Bottled margarita mix (non-alcoholic)
Dried, grated cilantro

Take your meat mallet (that sounds like a dirty joke) and smack around the breasts some. Not too much, or the flavor is overpowering.

Place in a casserole dish. Cover with the margarita mix and sprinkle in lots of cilantro, placing some on each breast. Marinate overnight, flipping after a few hours and putting on more cilantro.

Fry, sprinkling on more cilantro if you wish. (Oh, and discard the marinade, as it's a condo for nasty germs and bacteria.) If the chicken starts to scorch, or to add more of a glaze, splash with margarita mix (although it makes a real mess in the pan and needs to be scraped out before cooking another chicken.)

Enjoy with beer.