"Margarita Chicken"
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic -- crushed
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds)
1 teaspoon coarse salt
Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic
bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at
least 1 hour but no longer than 24 hours, turning bag occasionally. Remove
chicken from marinade; reserve marinade.
Heat oven to 375º. Line broiler pan with aluminum foil. Spray rack of
broiler pan with nonstick cooking spray. Place chicken, skin sides down,
on rack in broiler pan. Brush with marinade; sprinkle with 1/2 teaspoon of
the salt. Bake uncovered 30 minutes; turn chicken. Brush with remaining
marinade; sprinkle with remaining 1/2 teaspoon salt. Bake uncovered about
35 minutes longer or until juice of chicken is no longer pink when centers
of thickest pieces are cut. (If chicken begins to brown too quickly, cover
with aluminum foil.)
Grilling Directions: Heat coals or gas grill. Place marinated chicken,
skin sides up, on grill. Brush with marinade, sprinkle with 1/2 teaspoon
of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes;
turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2
teaspoon salt. Cover and grill 20 to 40 minutes longer, turning
occasionally, until juice of chicken is no longer pink when centers of
thickest pieces are cut.
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