Smashed Margarita Chicken
- Yield: serves 4
Ingredients
Scale
4 boneless, skinless chicken breasts
¼ cup neutral-flavored oil (such as canola, grapeseed or avocado)
1/3 cup gold tequila
¼ cup fresh lime juice (from about 2 limes)
¼ cup fresh orange juice
1.5 tsp salt
1 tsp Old Bay seasoningÂ
3 garlic cloves, smashed
1 orange, sliced
2 limes, sliced
Â
Sliced avocado, for serving
Arugula, for serving
Instructions
- Place the chicken breasts on a flat surface (cutting board), cover them with some plastic wrap or parchment paper, and using either a heavy bottomed glass or meat mallet, pound them out until they are about half as thick as they were originally.Â
- Place the pounded chicken, the oil, tequila, lime juice, orange juice, salt, garlic, and Old Bay in a large, zip-top plastic bag. Give it a little massage to mix everything together and to ensure that the chicken is nice and coated with the marinade. Pop this in the fridge for at least one hour and up to 8. Â
- When the chicken is ready, preheat a gas grill or a grill pan over medium-high heat. Spray with non-stick spray to ensure that the chicken won’t stick. Discard the garlic. Cook the chicken breasts until nice and charred on both sides and done in the center; about 3 to 4 minutes per side (the chicken is thinner than usual, so will cook faster).Â
- Place the sliced orange and limes on the grill (over indirect heat if using an outdoor grill) and allow them to char; about 1 minute.Â
- Serve your margarita chicken with the charred orange and lime slices (to squeeze over top), some fresh peppery arugula, and slices of creamy avocado.