|Margarita Grilled Chicken with Mexican Rice|
My favorite chain restaurant, hands down, is Bahama Breeze. I love EVERYTHING about that place. Food, atmosphere and drinks that just can't be beat. One of my favorite dishes of theirs is Margarita Grilled Chicken. Although, I go round with the dishes that I get there because they are all so good, frequently I will head back to this one. Again, I prefer using a thinner cut chicken breast with this. I have found it cooks in a more balanced manner.
Although the original recipe calls for honey, I switched the honey out for Agave nectar. Agave nectar is much more authentic to Mexican cooking and is much more softer than honey.
I saw many a recipe for this dish, but this recipe from Allrecipes.com is my all time favorite and comes closest to Bahama Breeze's version.
So, here we go!:
2/3 cup chopped cilantro
1 T. Adobo seasoning
1/2 cup commercial margarita mix
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 cup olive oil
2 T. Agave nectar (look for it in your grocer's natural foods section)
3 T. triple sec
3 T. blanco tequila
6 thin chicken breasts ( I use Purdue or cut the store breasts in half)
1) Pour all marinade ingredients into a blender and mix until well blended.
2) Put chicken breasts and marinade into a Ziploc bag. Allow to marinade for no less than 5 hours.
3) Prepare grill and grill chicken for 10 minutes each side.
4) Serve with Mexican rice and corn on the cob. Frequently, I will make a Mexican salad to boot. Sheer heaven!!