Margarita Chicken Skewers (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 12 |
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Ingredients:
1 1/2 pounds skinless, boneless chicken breasts, cut into 12 strips |
1 10 -ounce can frozen margarita mix, thawed |
2/3 cup tequila |
1/2 cup chopped fresh cilantro |
2 tablespoons chicken seasoning |
vegetable oil, for the grill |
baby arugula and lime halves, for serving |
Directions:
1. Place the chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag; squeeze out the air and seal. Massage the bag to combine the ingredients. Refrigerate for 30 minutes to 1 hour. Meanwhile, soak 12 wooden skewers in water.
2. Preheat a grill to medium. Remove the chicken from the marinade; thread each piece onto a skewer. Oil the grill grate; grill the chicken skewers for 1 to 2 minutes per side, or until the meat is cooked through. Serve on a platter with arugula and lime.
3. Photograph by Mark Peterson
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