Grilled Margarita Chicken Bites With Salsa-Sour Cream Dip |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
2. Add chicken and toss to coat.
3. Marinate for 20 minutes.
4. Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
5. Heat grill to medium hot.
6. Spear chicken pieces onto skewers.
7. Lay skewers on grill and cover.
8. Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
9. Baste again and finish cooking, about 2-3 more minutes.
10. Remove chicken from skewers and sprinkle with cilantro.
11. Serve with dip and chips.
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