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The Friki Tiki Kookbook

Margarita Chicken

This 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.

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Last updated on Friday, January 14, 2000