Margarita Chicken, Grapefruit and Avocado Salad and Tequila Dressing 

Margarita Chicken, Grapefruit and Avocado Salad and Tequila Dressing


Preparation:30 min
Ready in:195 min


For servings

For Margarita Chicken
4Chicken legs rinsed and trimmed
¼ cupsTequila
¼ cupsLime juice
¼ cupsOrange juice
4small, red chile seeded and finely chopped
4 clovesgarlic minced
¼ cupsfresh cilantro leaf finely chopped
3 tablespoonsgood quality olive oil
¼ cupsbutter cut into pieces)
For Tequila Dressing
2 clovesgarlic crushed
1lemons juiced
1 tablespoonfresh Lime zest
2 tablespoonsTequila
1 teaspoonbrown sugar
½ teaspoonsbrown Mustard
3 tablespoonsolive oil
salt to taste
freshly ground Black pepper to taste
For Salad
4 ouncesfresh Watercress (or spring greens)
2ripe Avocados peeled and sliced
2ruby red Grapefruit in segments
2fresh Limes halved; to serve


1 For Margarita Chicken:
2 Remove excess fat from the chicken legs. In a glass bowl, combine tequila, lime juice, orange juice, chillies, garlic, cilantro, and olive oil, whisking to incorporate. Add chicken and coat completely with marinade. Cover and refrigerate for at least two hours, or overnight, turning chicken several times.
3 For Tequila Dressing:
4 Combine garlic, lemon juice, lime zest, tequila, brown sugar, and mustard. Add olive oil while whisking. Season with salt and pepper. Set aside.
5 For Chicken:
6 Preheat oven to 350º F.
7 Heat a grill pan until smoking hot. Remove chicken from the marinade and grill until black grill lines appear, (about 4 to 6 minutes on each side). Remove from pan and set aside.
8 Transfer chicken to a baking pan or dish, dot chicken with butter, and bake for about 30 minutes, or until chicken is golden brown and juices run clear. (Internal temperature should read 165º on an instant read meat thermometer. )
9 For Salad:
10 Toss the watercress or spring greens, avocado and grapefruit together with the tequila dressing. Arrange chicken and salad on individual plates. Drizzle with dressing and serve with fresh lime.


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