This Tuesday I made a copycat of Chili’s Margarita Grilled Chicken. It turned out great! There are a few tweaks I’d make next time, primarily the addition of more margarita mix. (All my recipes are gluten-free, by the way.)
I also made pico de gallo to top it all off. I started in the morning, so I had all day to look forward to it.
It was quite the experience! First of all, the red onion I used was really strong! There’s nothing like crying in the kitchen alone, knife in hand, unable to see what you’re doing.
Then, when juicing the lime, some of the juice squirted directly into my eye. I take back what I said earlier… There’s nothing like the sting of citrus in cried-out eyes. Well worth it though!
My Tuesday proceeded to be highly productive, which is good because it means I actually can buckle down and focus when I put my mind to it.
Have a lovely day!
Pico De Gallo
1/2 red onion
3 large, firm tomatoes
1/2 bunch cilantro
Juice from 1 lime
Salt to taste
Chop. Mix. Enjoy.
2 chicken breasts
1/2 cup liquid margarita mix
Black pepper, salt, garlic powder, onion powder
Marinate chicken in margarita mix overnight. Fry chicken in pan covered about halfway in margarita mix (or grill instead). Season each side with pepper, garlic and onion powder.
Margarita Rice And Black Beans
2 cups cooked rice
1 can black beans (drained)
1/2ish cups margarita mix
Black pepper, salt, garlic powder, onion powder, coriander, cumin.
Mix everything in a large skillet. Heat until warm.