Chicken Marguerite Recipes

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MARGARITA CHICKEN

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



Margarita Chicken image

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

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

MARGHERITA CHICKEN

Fresh basil gets all the respect in this super supper-even forks will stand at attention when it hits the table. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Margherita Chicken image

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 606mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese

MARGARITA CHICKEN

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 5



Margarita Chicken image

Steps:

  • Rinse the chicken breasts and pat dry; set aside.
  • In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
  • Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
  • Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

4 bone-in chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)

BEST GRILLED MARGARITA CHICKEN... EVER!

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



Best Grilled Margarita Chicken... Ever! image

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

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

GRILLED CHICKEN MARGHERITA

Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.

Provided by France C

Categories     BBQ & Grilled Chicken

Time 4h30m

Yield 4

Number Of Ingredients 12



Grilled Chicken Margherita image

Steps:

  • Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
  • Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
  • Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg

4 (6 ounce) skinless, boneless chicken breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 fresh basil leaves, minced
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto

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