The Scoop
Margarita Chicken Skewers bring Tex-Mex flair to grilled chicken with a zingy, tequila-infused marinade, perfect for entertaining.
The inspiration for these Margarita Chicken Skewers came unexpectedly during a moving-day break. I had just relocated to a vibrant neighborhood in Austin, and amidst the chaos of boxes and endless unpacking, my new neighbors invited me to a spontaneous block party. Someone handed me a drink and said, 'Welcome to the Tex-Mex side of life!' It was a margarita, perfectly tangy and refreshing. That moment sparked the idea to infuse those same flavors into a dish that could be shared among friends.
Always a fan of quick and flavorful grilling options, I decided chicken would be the ideal canvas. I rummaged through my pantry and found a can of frozen margarita mix, which felt like destiny. Adding tequila was a no-brainer, creating a marinade that would soak into every strip of the chicken, ensuring juicy bites every time. For freshness, I grabbed some cilantro, which I always have on hand for its vibrant kick. As a little tip, make sure to soak your skewers beforehand so they don’t burn on the grill.
The first test run of this dish was a hit. The citrus marinade gave the chicken an irresistible glow that paired wonderfully with lime wedges squeezed on top. I served them on a bed of baby arugula, providing a peppery balance. When I finally placed those skewers on the grill, the aroma of cooking chicken mixed with tequila was an experience to savor. And just like that, Margarita Chicken Skewers became the talk of my new community. Remember to oil your grill grates generously—trust me, it’ll keep things smooth and easy.
Ingredients
- 1 1/2 pounds chicken breasts, boneless and skinless, cut into 12 strips
- 1 (10-ounce) can frozen margarita mix, thawed
- 2/3 cup tequila
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons chicken seasoning
- vegetable oil, to taste, for the grill
- baby arugula, to taste, for serving
- lime halves, to taste, for serving
Directions
- In a large resealable bag, add the chicken, the margarita mix, the tequila, the fresh cilantro, and the chicken seasoning.
- Seal the bag, leaving no air, and massage the contents of the bag to combine.
- Transfer the chicken mixture bag onto a large platter and refrigerate for at least 30 minutes and up to 1 hour.
- While the chicken mixture is marinating, in a rectangular-shaped container filled with water, add the skewers to soak.
- Preheat the grill to medium heat.
- Transfer the marinated chicken mixture from the refrigerator to a separate clean, large platter, discarding the leftover marinade.
- Thread one piece of the marinated chicken per skewer.
- Add the vegetable oil to the grill grate.
- Transfer the chicken skewers to the grill and cook until the chicken is cooked through, reading 165 degrees F when tested with a meat thermometer in its thickest part, about 1-2 minutes per side.
- Transfer the chicken skewers from the grill to a clean, large platter.
- Serve with the baby arugula and the lime halves.
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