Margarita Chicken
- SERVES
- 6
- COOK TIME
- 25 Min
Put away the blender and the tall salt-rimmed glasses since you can't drink this margarita. (But you'll sure want to eat every last bite!)
What You'll Need
- 1 cup Italian dressing
- 4 single-serving packages (about 2 ounces total) dry margarita mix
- 2 1/4 teaspoon black pepper
- 6 boneless, skinless chicken breast halves (1½ to 2 pounds total)
- 1 teaspoon cornstarch
- 1 lime, cut into wedges
What to Do
-
In a large bowl, combine dressing, margarita mix, and pepper; mix well. Add chicken and toss to coat with mixture. Cover and marinate in refrigerator 4 hours, or overnight. Preheat broiler.
-
Place chicken on a broiler pan, reserving marinade. Broil chicken 12 to 15 minutes, or until no pink remains and juices run clear, turning halfway through cooking.
-
Remove chicken to a platter and cover to keep warm. Pour reserved marinade into a small saucepan and whisk in cornstarch. Bring to a boil over medium-high heat and cook until slightly thickened.
-
Pour sauce over chicken, place lime wedges around it (for squeezing over individual servings), and serve immediately.
Notes
This is one margarita that shouldn't be served frozen, but if you'd like, you can chill and slice the chicken, then serve it over a tossed salad for a refreshing Margarita Chicken Salad.