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Margarita Chicken

Rusty Rooster
Rusty Rooster Posts: 1,239
edited November -0001 in EggHead Forum
The Rusty Hen tried this at a resturant yesterday. Now she says I have to get a recipe and try it. The only thing I can find in the archives says it is in one of Dr. BBQ's books. Does anyone know which one? I am sure if I can tell her, I will have a new book tonight. Gotta love it, she has cornered herself on this one, I get a new Dr. BBQ book out of her resturant treat!!
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Comments

  • AZRP
    AZRP Posts: 10,116
    Rusty Rooster,
    He made bloody mary wings in Atlanta last year. -RP
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  • Bordello
    Bordello Posts: 5,926
    Rusty Rooster,
    Butterflied Margarita Chicken[p]Page 168 & 169[p]DR. BBQ'S
    Big-Time
    Barbecue Cookbook[p]Ray Lampe AKA DR. BBQ
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    Bordello,
    Thank you. I will tell her which book to stop ang get to add to our ever growing collection.
    Thanks again,
    Tom
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  • Richard
    Richard Posts: 698
    Rusty Rooster,
    Here is a margarita shrimp, just do it with chicken. [p]Shrimp, Margarita Skewers
    [p] ***MARINADE***
    1/2 cup tequila
    1/4 cup fresh lime juice
    1 1/2 oz orange juice concentrate, thawed
    2 tsp vegetable oil
    1 1/2 lbs medium shrimp, peeled and deveined
    soaked bamboo skewers
    3 fresh jalapenos, cut as directed
    1 large red bell pepper, cut
    into 1/2-inch squares
    coarse salt
    minced fresh cilantro
    lime wedges




    1 CUT each jalapeno into 8 small pieces
    2 Prepare marinade, combining ingredients in a small bowl. Place shrimp in a plastic bag or shallow dish, pour marinade over them and refrigerate for 30 minutes.
    3 Fire up grill, bringing temperature to high (1 to 2 seconds with the hand test).
    4 While grill heats, drain shrimp, discarding marinade. Skewer shrimp with jalapenos and bell pepper pieces, avoiding crowing. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces. Assemble remaining kebabs and sprinkle them lightly with salt.
    5 Grill kebabs uncovered over high heat for 1-1/2 to 2 minutes per side, until shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook kebabs the same amount of time, turning once midway.
    6 When done, sprinkle kebabs lightly with cilantro and serve them hot, with lime wedges for squeezing.
    7 VARIATION from serving the shrimp on the skewer, the Jamisons sometimes pile them in margarita glasses with salted rims and lime wedges. About 2+1/4 dozen kebabs.
    8 Source: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)


    Servings: 27

    Recipe Type
    Main Dish, Seafood

    Recipe Source
    Source: BBQ List


    [p]
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  • BENTE
    BENTE Posts: 8,337
    Rusty Rooster,
    here is the one that i am going to do "one day"..LOL[p]
    happy eggin
    tb
    [ul][li]margarita chicken by alien BBQ[/ul]

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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