30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Margarita Chicken
Copycat Chili's Margarita Chicken
Copycat Chili's Margarita Chicken
⏱1h 15m
👥4
🔥600 cal
Medium
🍽️Tex-Mex
An exceptional rendition of Margarita Chicken, utilizing high-quality ingredients and a refined cooking technique for a truly restaurant-worthy experience.
An exceptional rendition of Margarita Chicken, utilizing high-quality ingredients and a refined cooking technique for a truly restaurant-worthy experience.
Combine Chicken ingredients and Marinade ingredients in a zip-top bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
Remove chicken from marinade and pat dry. Reserve the marinade.
Heat avocado oil in a large cast-iron skillet over medium-high heat.
Sear chicken for 3-4 minutes per side, until golden brown. Reduce heat to medium and continue cooking for another 5-7 minutes, or until cooked through.
Remove chicken from skillet and set aside.
Add butter to the skillet and melt. Add Garlic and cook until fragrant, about 30 seconds.
Deglaze the pan with the reserved marinade, scraping up any browned bits from the bottom.
Add Orange juice, Lime juice, and Red pepper flakes to the skillet and bring to a simmer. Cook for 8-10 minutes, reducing the sauce by about half.
Stir in Honey and Cilantro. Pour the Sauce over the cooked chicken and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Serve immediately with cilantro-lime rice and black beans.
Ingredients
4
1.5 lbs680 gOrganic free-range chicken breasts
2 tbsp30 mLAvocado oil
1 tsp5 mLAncho chili powder
1/2 tsp2.5 mLSmoked paprika
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLSea salt
1/4 tsp1.25 mLFreshly ground black pepper
3 tbsp45 mLFreshly squeezed lime juice
2 tbsp30 mLFreshly squeezed orange juice
1 tbsp15 mLReposado tequila
1 tsp5 mLAgave nectar
1/2 cup120 mLFreshly squeezed orange juice
1/4 cup60 mLFreshly squeezed lime juice
4 tbsp60 mLLocal honey
2 tbsp30 mLUnsalted butter
1/2 cup60 gRoughly chopped cilantro
3 cloves9 gGarlic-minced
1/4 tsp1.25 mLRed pepper flakes
Equipment
Cast-iron skillet
Mixing bowl
Zip-top bag
Whisk
Instructions
Combine Chicken ingredients and Marinade ingredients in a zip-top bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
Remove chicken from marinade and pat dry. Reserve the marinade.
Heat avocado oil in a large cast-iron skillet over medium-high heat.
Sear chicken for 3-4 minutes per side, until golden brown. Reduce heat to medium and continue cooking for another 5-7 minutes, or until cooked through.
Remove chicken from skillet and set aside.
Add butter to the skillet and melt. Add Garlic and cook until fragrant, about 30 seconds.
Deglaze the pan with the reserved marinade, scraping up any browned bits from the bottom.
Add Orange juice, Lime juice, and Red pepper flakes to the skillet and bring to a simmer. Cook for 8-10 minutes, reducing the sauce by about half.
Stir in Honey and Cilantro. Pour the Sauce over the cooked chicken and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Serve immediately with cilantro-lime rice and black beans.
Comments