Acapulco Margarita Chicken Cutlets
From chefmeow 14 years ago
- 15 minutes to make
- Serves 4
ACAPULCO MARGARITA CHICKEN CUTLETS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991.
Ingredients
- 4 boneless skinless chicken fillets shopping list
- 1/3 cup tequila shopping list
- 1/2 cup orange liqueur shopping list
- 3/4 cup fresh lime juice shopping list
- 1 teaspoon salt shopping list
- 3 large cloves garlic peeled shopping list
- 4 tablespoons olive oil shopping list
- 3 medium tomatoes diced shopping list
- 1 medium white onion chopped shopping list
- 1 small jalapenos seeded and minced shopping list
- 4 tablespoons chopped fresh cilantro shopping list
- 1 pinch white sugar shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon olive oil shopping list
- 2 teaspoons freshly ground black pepper shopping list
How to make it
- Place chicken in shallow baking dish.
- In bowl stir together tequila, orange liqueur, limejuice, salt, garlic and olive oil.
- Pour mixture over fillets and rub in and cover and refrigerate 1/2 hour turning fillets once.
- Preheat grill for high heat.
- In medium bowl toss together tomatoes, onion, jalapeno, cilantro, sugar and salt then set aside.
- Remove fillets from marinade and pat dry then brush with oil and sprinkle with pepper.
- In a small saucepan boil remaining marinade for several minutes then remove from heat.
- Strain out garlic cloves then set aside to cool.
- Grill chicken 5 minutes per side then transfer to serving dish.
- Spoon salsa over chicken and drizzle with cooked marinade to serve.
People Who Like This Dish 3
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" It was excellent "