Time is winding down when I can get outside and grill. But this week we had a really nice day full of sunshine and I thought I’d better enjoy every minute of it! All summer I intended to make Margarita Chicken but somehow I never got around to it. I found these colorful heirloom cherry tomatoes that would make a beautiful pico to top my drunken chicken. It was pretty on a plate with salty and citrusy flavors coming through in every bite.
The chicken needs to marinate a bit so I’m getting started on that first. I assembled some limes, garlic, salt, tequila, cilantro and olive oil. I love everything lime so I added the coarse lime sea salt and Persian lime olive oil but that’s just me.
Drizzle a good 2 tablespoons of olive oil over the chicken and arrange chicken so that it is coated with the marinade. Cover and let chill in the fridge for 30 minutes or a couple hours, however long you have time to prep ahead.
4 pieces Chicken Thighs or Chicken Breasts
Margarita Marinade, recipe follows
Avocado Pico de Gallo, recipe follows
Slices of Jalapeno Jack Cheese, enough to melt over chicken pieces
Combine marinade ingredients and pour over chicken to marinate 2 hours. Prepare a gas or charcoal grill and cook chicken 10 – 12 minutes on each side. The last 5 minutes of grill time, place slices of cheese over chicken to melt.
Spoon avocado pico de gallo over top of chicken. Serve with rice or beans.
1/4 cup Lime Juice (about 3 limes)
3 tablespoons Tequila
3 cloves Garlic, grated on a microplane grater
1 teaspoon coarse Salt (I used Fresco Lime Gourmet Sea Salt)
1/4 cup Cilantro, roughly chopped
2 tablespoons Olive Oil (I used Persian Lime Olive Oil)
Combine all ingredients in a bowl. Mix well and pour over chicken pieces to marinate.
Avocado Pico de Gallo
1 pint Cherry Tomatoes (I used Heirloom Cherry Tomatoes)
2 tablespoons Jalapeno, chopped
2 cloves Garlic, grated on a microplane grater
2 tablespoons Red Onion, finely chopped
1/4 Avocado, peeled and chopped
2 tablespoons Cilantro, roughly chopped
Spritz of Lime Juice
Salt to taste
In a medium sized bowl, cut the cherry tomatoes into quarter pieces. Add the remaining ingredients and mix together. Refrigerate if not using immediately. Spoon over grilled margarita chicken.