Anyone who knows me will be more than aware of my fondness for cocktails – make it bright, mix it up, stick in a sparkler and you’re onto a winner. I’ve got a raft of holiday photos where my face is obscured by an over-decorated glass filled with an alarmingly coloured liquid, but the smile on my face tells you I’m having fun and that’s all that matters.
Sadly cocktails do have some restrictions – I can’t quite imagine sitting in a Wetherspoons pub on a wet Wednesday in February with a Pornstar Martini (if they even served them, that is) and they’re not the most practical midweek drink either. So, when it’s just not the right time I’m more than happy to kick back and relax with an ice cold lager or a glass of Sauvignon Blanc…
One of our “go to” cocktails at home is the humble-yet-flashy Frozen Margarita – partly because it makes them even more fun to drink but mostly because it slows you down a little and saves you demolishing a bottle of tequila in under an hour. We had some last weekend and they were delightful.
Anyway, before I digress too much and start sounding like I have a drinking problem there is a point to all of this. We try and plan our meals a few days in advance – it means we have to go to the supermarket less often and also means we go when we’re not hungry, which is the most dangerous time to shop. I’d suggested to Michael that I wanted to make a chicken dish with vermouth, as I’d seen something similar online, and he immediately responded that I should make “tequila chicken” like his friends had made for him a few years ago.
This recipe is the result – chicken marinated in tequila and lime and subsequently rebranded as Margarita Chicken. There are quite a lot of very similar recipes out there, all of which tweak the quantities of booze to lime juice to other seasonings. I’ve tried to take what I think is the best of many worlds and in fairness I suspect that you could probably play around with this recipe yourself too. I like a recipe that allows some flexibility in this way, as it means you can still create a tasty plate of food when your store cupboard has other ideas.
As a bonus, if all else fails you’ve still got most of the ingredients for a damn good cocktail – not many recipes come with that!
- 75 ml Tequila
- 25 ml Triple Sec
- 2 Limes zested and juiced
- 1 tsp Sea Salt Flakes
- ½ tsp Chilli Flakes
- ¼ tsp Garlic Powder
- ¼ tsp Freshly Ground Black Pepper
- 1 tbsp Olive Oil
- 2 Skinless and Boneless Chicken Breasts 150g – 180g each
- Put all of the ingredients, except the chicken, into a bowl and mix thoroughly.
- Put the chicken breasts into a large zip-lock freezer bag then pour over the marinade. Agitate until the chicken is well coated then put into bowl (to catch any leaks) then into the fridge to marinate for at least 2 hours but preferably overnight.
- When you’re ready to cook brush a griddle pan with oil and place over a medium high heat. Lower in the chicken breasts and cook for 5-6 minutes before turning and repeating on the other side. You want a few scorch marks to give you a slightly charred flavour – of course you could barbecue these or grill the chicken to add this flavour too if you so wish.
- Serve with the sides of your choice – Pico de Gallo and a Fresh Salad are a good choice.
|Estimated Values per Serving|
|of which Saturates||1||g|
|of which Sugars||14||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|