Best Grilled Margarita Chicken Bites With Salsa Sour Cream Dip Recipes

GRILLED MARGARITA CHICKEN BREASTS

Grilled Margarita Chicken Breasts image

This is a taste sensation and great grilling recipe. My sister served this at a family cookout. Everyone thoroughly enjoyed it and clamored for the recipe. (Plan ahead, needs to marinade)

Provided by shelbyrose

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 boneless chicken breast halves (WITH SKIN)

Steps:

In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt and cayenne.
Place chicken breasts in a large resealable plastic bag.
Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally.
Heat a barbecue grill to medium.
Remove chicken from bag; pour marinade into a small saucepan.
Bring to a boil and boil for 1 full minute.
Grill breasts, skin side down, for 8 to 12 minutes.
Turn and baste with marinade.
Continue to grill and baste until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 316.4, Fat 21.1, SaturatedFat 4, Cholesterol 82.3, Sodium 506.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 29.3

BEST GRILLED MARGARITA CHICKEN... EVER!

Best Grilled Margarita Chicken... Ever! image

You've tried the rest now try the best!

Provided by CHEFBIGB

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 5h25m

Yield 6

Number Of Ingredients 12

Ingredients

⅔ cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
½ cup margarita mix
¼ cup lime juice
¼ cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

Steps:

Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 17.7 g, Cholesterol 67.1 mg, Fat 21 g, Fiber 0.9 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 681 mg, Sugar 14.3 g

GRILLED MARGARITA CHICKEN BITES WITH SALSA-SOUR CREAM DIP

Grilled Margarita Chicken Bites With Salsa-Sour Cream Dip image

From the Margarita Cookbook...considerably greater than the sum of it's parts. Try the dip on the chicken, the the chips in the dip. Top a chip with chicken then add the dip, etc.

Provided by little_wing

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 boneless skinless chicken breasts, diced into 1-inch pieces
1/4 cup fresh lime juice
2 tablespoons tequila
1 tablespoon triple sec
1 tablespoon olive oil
1 garlic clove, chopped
1 cup finely shredded sharp cheddar cheese (at room temp)
3/4 cup sour cream
1/2 cup hot salsa
1 teaspoon chili powder
salt
2 tablespoons chopped cilantro
tortillas or corn chips, for serving

Steps:

Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
Add chicken and toss to coat.
Marinate for 20 minutes.
Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
Heat grill to medium hot.
Spear chicken pieces onto skewers.
Lay skewers on grill and cover.
Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
Baste again and finish cooking, about 2-3 more minutes.
Remove chicken from skewers and sprinkle with cilantro.
Serve with dip and chips.

Nutrition Facts : Calories 300.5, Fat 22.5, SaturatedFat 12.2, Cholesterol 74.3, Sodium 428.6, Carbohydrate 6.2, Fiber 0.8, Sugar 1.5, Protein 19.3

EASY MEXICAN SOUR CREAM DIP

Easy Mexican Sour Cream Dip image

I used fresh cilantro instead of parsley, and if they were in season I would have added a lot more fresh herbs. Really an easy dip to make in a few minutes with ingredients you have on hand for last minute guests. Recipe courtesy of wearychef.com.

Provided by AmyZoe

Categories < 15 Mins

Time 2m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces sour cream
1 teaspoon dried dill
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 cup salsa (I used Herdez)
1/2 cup mexican cheese, shredded
tortilla chips, for dipping

Steps:

Stir everything together except the chips.
Dip the chips and enjoy.

Nutrition Facts : Calories 203.2, Fat 19.1, SaturatedFat 11.3, Cholesterol 53, Sodium 512.9, Carbohydrate 4.7, Fiber 0.5, Sugar 4, Protein 4.5

MARGARITA CHICKEN

Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

RED ROCKER MARGARITA CHICKEN

Red Rocker Margarita Chicken image

Provided by Guy Fieri

Categories main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended: Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 ounces provolone cheese, sliced

Steps:

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
Heat grill to high. Remove chicken from marinade, and add chicken to the grill.
In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.
Heat the canola oil to 350 degrees F.
Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.
Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.
Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.