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Nothing says summer like sipping margaritas and grilling meat — but have you ever thought about combining the two?
This 5-ingredient spin on tequila-lime chicken uses frozen margarita mix as a sweet and tangy marinade for the least boring boneless, skinless chicken breasts ever. They’re great on their own topped with cilantro butter, or sliced up with all the fixings for fajita night.
Watch the video above to see how we did it, then follow the recipe below. Happy grilling!
Margarita Grilled Chicken with Cilantro Butter
1 10-oz. tube frozen margarita mix, thawed
⅓ cup tequila
8 boneless, skinless chicken breasts
1 stick butter, softened
2 tbsp. chopped cilantro
1. Marinate chicken in margarita mix and tequila overnight.
2. In a bowl, stir together butter and cilantro. Transfer butter to a sheet of plastic wrap and roll into a log. Wrap and twist at each end then transfer to refrigerator.
3. Preheat the grill to medium-high. Season the chicken with salt on both sides and grill until cooked through, about 6 minutes per side. Transfer to platter, top each with a slice of butter and let rest 3 minutes.