Margarita Chicken


  • 4 skinless, boneless chicken breasts (4-5 ounces each)
  • 2 cups margarita mix (Jose Cuervo classic preferred)
  • 1/4 cup of tequila
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon garlic powder
  • 1 tablespoon corn starch
  • 2 tablespoons olive oil


  • Four dinner servings


  1. Slice chicken into bite size chunks
  2. Add olive oil to large skillet
  3. Place chicken in a large skillet over medium heat and cook until browned
  4. While chicken is browning combine other ingredients in a bowl and mix well
  5. Once chicken is browned add contents to bowl into skillet
  6. Simmer over medium-high heat for 15-20 minutes, or until margarita mix has become a light glaze
  7. Turn off and allow sauce to thicken for 1-2 minutes