Stove Top Margarita Chicken With Fresh Corn Relish |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love Margarita Chicken, but I wanted to come up with a way to do it inside during times when the weather prohibits out-door grilling. This is what I ended up with. (Times do not include Marination.) Ingredients:
4 boneless chicken breasts |
3 tablespoons butter |
2 cups margarita mix (use your favorite brand) |
1 cup tequila |
3 garlic cloves (smashed) |
1 fresh jalapeno pepper (seeded and minced) |
1/4 teaspoon tabasco sauce |
1/4 teaspoon lime zest |
3 large ears of corn (cooked & cut off cob) |
1 small red onion (minced) |
1 small red bell pepper (diced finely) |
1 large fresh jalapeno (seeded and minced) |
1/4 cup fresh cilantro (chopped finely) |
1 large lime, juice of |
1 large lime (sliced thinly for garnish) |
Directions:
1. Mix together all marinade ingredients in a large zip-top bag. Season with salt and pepper to taste, and add chicken breasts.
2. Marinate chicken overnight, or at least 8 hours.
3. When ready to cook, heat butter in a large skillet.
4. Add chicken breasts and brown for 5-6 minutes per side.
5. Pour in about 1/2 cup of the marinade,cover, and cook over medium heat for about 15-20 minutes, until chicken is done, checking and turning chicken once, halfway through.
6. Meanwhile, mix together corn relish ingredients, and stir well to blend.
7. When chicken is done, place on a serving platter, with the corn relish, over the top of all, or on the side, however you prefer.
8. Garnish with lime slices.
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