Summer is the perfect time for margaritas. Don't they taste amazing on a hot summer day? Plus there are tons of fresh off the vine berries in season right now and they make for a delicious array of margarita flavors. One type of margarita that doesn't get all the play is a beergarita. If you have not tried one before you must- perfect for warm summer evening on the deck.
In addition to drinking beergaritas, I love looking with the flavors in the drink. The citrus flavor with the beer makes a fantastic marinade for chicken. The sugar from the mix allows for a delicious char on the chicken and the citrus flavor is really bright and flavorful. I like to load up my chicken with ripe avocado, tomatoes, onions, cotija cheese, and sour cream. The flavors are craveable and absolutely mouth watering.
Kellen, Ron and I loved this chicken with piled high toppings. It was a perfect meal for a warm summer night, and it went perfectly with a ice cold margarita on the rocks.
Last night, Kellen and I met friends at an area splash pad and enjoyed that warm weather. It has been really warm this week and we love taking advantage of the fantastic weather. I am really excited to get to Door County this weekend for a little beach sitting and water splashing! Tonight, we are relaxing at home and I am going to make a quick run to the gym. We are also grilling a new pork chop recipe tonight so stay tuned!
Instructions
1 cup margarita mix (store bought will work too)
1 cup beer (I use Corona)
1/2 Tbl salt
1/2 tsp cumin
1/2 tsp garlic powder
3 Tbl olive oil
1 1/2-2lb chicken breasts
Garnishes:
Sliced Avocado
Crumbled Cotija Cheese
Sour Cream
Chopped Onion
Chopped Tomatoes
Instructions
In a medium bowl, whisk together mix, beer, salt, cumin, garlic and olive oil. Place chicken into a large resealable bag and pout in marinade. Toss to coat. Allow chicken to marinate for at least 8 hours.
Heat grill to medium. Remove chicken from bag and place on the grill. Grill 4-5 minutes per side. The cooking time will depend of the piece of chicken. The internal temperature should reach 160 degrees.
Remove from grill. Slice and top with desired garnishes.