This is the recipe that started me on my culinary journey. I had just re-married, and loved going to Chili’s as they had this new item called Margarita Grilled Chicken. The edges of the chicken were grilled and so crispy. Crunchy on the outside and yet so juicy and tender on the inside. I asked, how the heck did they do that?
Once I figured this recipe out, I have yet to order Chili’s version again. You can buy leaded margarita mix – and use that. It will impart a tenderizing quality to the brine. If found out the chicken really didn’t need it – and the meat got a little mealy if I went past 6 hours on the brine. However, doing this same recipe with Pork Chops – the leaded version worked quite well due to the muscle density of the pork.
- 1 Gallon margarita mix (unleaded)
- 1 cup kosher salt
- 1/2 cup sugar
- 8 chicken breasts
- In a large non-porous container mix your margarita mix, salt and sugar and stir until completely dissolved.
- In a gallon sized zip-top type bag place your chicken breasts, and pour your brine over-top enough to cover.
- Seal the bag, and place in a 13x9 backing dish to prevent leaks in your refrigerator. Allow to brine at least 4-6 hours minimum - but not overnight.
- After brining, remove the chicken from the brine and place on kitchen paper. Pat dry and grill meat to your desired doneness.
- Serve with Black Beans and Rice and Enjoy!