Jul 26 2015
I had 4 thighs and a half cut up chicken in the freezer to
use. I can’t remember the last time I had Margarita chicken. Reading one recipe
the marinade was from scratch and also a brine since they added ¼ cup of salt
to 3 cups water. It said to do for 8 to 12 hours.
I took a short cut and used a quart of Jose Cuervo margarita
mix; I added a scant ¼ cup of coarse sea salt, a teaspoon of cumin and a heaping
teaspoon of dried garlic flakes. I did not add any tequila. My chicken was in
the marinade 12 hours. I drained and patted it dry and added a light coat of
Galena St. Rub then in the fridge about 4 hours before cooking.
My sides were a simple tomato salad with onions, balsamic vinegar,
olive oil and seasoning; and I did some Carolina rice that was seasoned and I
added some chopped onion and peppers and had ready in my rice cooker.
The chicken was on for 2 ½ hours and was a little over done,
the rice was not ready yet and in the middle of this the daughter in law and
grandson came. She wanted to get an old curved top trunk we said she could
have. She used my truck to take it home. The grandson ate some chicken and rice
with us. When she got back she had some tomatoes and rice.
Even though the chicken was overdone it was still moist from
the brine. The wife and grandson liked the taste of the marinade; for me it was
too sweet. I forgot to add the Cholula chili lime hot sauce I had out for mine.
The next time I want Margarita chicken I will just take the time to get all the
ingredients and make the brine, marinade from scratch and probably add tequila.
Mt tomato salad
Chicken brined and seasoned
On the smoker
Ready to serve
My salad
My supper
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