Margarita chicken skewers. These Margarita Chicken Skewers are a serious game changer! Grill over medium-high, turning often, until cooked through. Any pieces that have small ends, just tuck the ends under and secure with skewers.
I recommend serving these skewers with toum, a tasty Middle Eastern garlic dipping. Margarita Chicken Skewers by Sandra Lee – Love her. I like to make the chicken then cut it up for fajitas. You can cook Margarita chicken skewers using 10 ingredients and 1 steps. Here is how you cook that.
Ingredients of Margarita chicken skewers
Prepare 2 of # chicken thighs, boneless & skin off, cut into 1" chunks.
It’s 1/4 C of tequila.
It’s 1/4 C of olive oil.
You need 2 Tbsp of sugar.
It’s 2 Tbsp of lime zest.
Prepare 4 Tbsp of lime juice.
Prepare 4 of garlic cloves grated.
You need 2-4 tsp of ancho chile powder.
It’s of kosher salt.
Prepare 12 of lime slices.
Have you become fed up with eating exactly the same Margarita chicken food? Chicken tender on skewers, marinated, grilled. Here is a favorite quick and easy marinated Chicken Tender grilling recipe that serves up a tangy tender bite. This Chili's Margarita Grilled Chicken is a copycat recipe of one of your restaurant favourites!
Margarita chicken skewers instructions
Mix the first 8 ingredients together in a bowl. Put the chicken on the skewers and put the residual sauce in saucepan and heat up. Grill the chicken about 10 minutes, turning often.Every time you turn them, brush on the sauce. Sprinkle with salt and serve with lime slices on the side. (I have broiled these and they still taste great!).
Topped with cheese, corn, black beans and salsa, you'll be craving these delicious loaded chicken breasts. These Grilled Margarita Chicken Kabobs get their flavor from a zesty lime vinaigrette dressing. I've been using nearly this same exact recipe for YEARS to make my margarita chicken wings but I always add a quarter cup of high end. Because chicken breasts need a little less time on the grill than the thighs, I like to keep them on separate skewers. I tend to prefer the darker thigh meat, which stays juicier and becomes very crispy.
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