“Margarita Chicken” or “Chicken Margarita” is another name for “Tequila Chicken” or “Chicken Tequila.” Like a Margarita cocktail after which it was named, Margarita Chicken usually is marinated in tequila and lime juice.
Margarita Chicken began to achieve popularity in the 1990s. In 1996, Chili’s restaurants introduced its trademarked “Margarita Grilled Chicken.”
Chili’s
MARGARITA GRILLED CHICKEN
We start with tender, juicy chicken breast, marinate it with our classic Margarita flavoring and grill it to perfection. Served with rice, black beans, tortilla strips & pico de gallo.
$9.59
26 April 1987, Dallas (TX) Morning News:
At a recent benefit food-and-wine tasting, for instance, Randy Fournier of Mesquite’s was passing out samples of a tasty dish he calls Chicken Margarita.
9 February 1990, Dallas (TX) Morning News:
Margarita chicken with tequila lime sauce ($7.95) and red snapper with roasted garlic and shallot butter ($8.75) were both agreeable, though their sauces ...
24 February 1991, Daily News (Los Angeles, CA):
And a chicken-breast entree called margarita chicken ($7.50) - slightly smoky, a little drier than the satay but quite tasty - arrived as an attractively ...
5 March 1992, Park Cities People (Dallas, TX), pg. 7, col. 4:
Chicken Margarita
2 eggs
4 tbsps. water
8 individual boned breasts of chicken
Flour
Olive oil
8 tbsps. butter
Salt and pepper
1/2 cup white wine vermouth
1/2 cup dry sherry
8 slices Mozzarella cheese
Beat eggs with water. Dip each chicken breast in eggs and then in flour. In a heavy skillet, heat 1/2-inch of olive oil until oil sizzles. Brown chicken breasts well on both sides and drain on paper towels. Place in casserole dish. In the same skillet, with oil removed, melt butter and sprinkle with salt and pepper. Add wine and sherry. Cook over medium heat, stirring continually until sauce is concentrated. Pour sauce over chicken breasts and place a slice of cheese atop each piece. Cover and bake at 350 degrees for 20 minutes or until chicken is cooked. To serve, place chicken on heated platter and pour the sauce around it.
28 October 1992, Frederick (MD) Post, pg. C3, col. 5:
QUICK MARGARITA CHICKEN
Four boneless, skinless chicken breast halves
2 tablespoons corn oil
2 tablespoons lime juice
1 tablespoon honey
1 cup finely chopped tortilla chips
One 12-ounce can Mexican-style stewed tomatoes
2 tablespoons chopped cilantro
1/3 cup grated jack cheese
Cilantro sprigs and lime wedges
Brush chicken breasts with mixture of oil, lime juice and honey, then roll in crushed tortilla chips. Bake 20-25 minutes in 350 degree oven.
While baking chicken, puree tomatoes and cilantro into a sauce. Remove chicken from oven, top with puree and sprinkle with cheese. Bake again for 5 minutes or until cheese melts. Garnish with cilantro and lime wedges. Serves four.
Google Books
Texas Home Cooking
by Cheryl Alters Jamison and Bill Jamison
Boston, MA: Harvard Common Press
1993
Pg. 208:
Margarita Chicken Breasts
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From: .(JavaScript must be enabled to view this email address) (Stephanie da Silva)
Date: 1995/06/22
Subject: REQUESTS file for 22 Jun 95
I’m seeking a recipe for Tequila-Lime Chicken. Sometimes called Margarita Chicken. I’ve had it at a couple of restaurants that won’t give out recipes. It is delicious and would like to make it at home.
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From: .(JavaScript must be enabled to view this email address) (Ilvbakin)
Date: 1998/06/14
Subject: Margarita or Tequila Lime Chicken
I was looking for a recipe for either margarita or tequila lime chicken like they serve at Appleby’s or Chilies.
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From: “dac”
Date: 1999/07/06
Subject: Chicken Margarita
Hi Everyone….I’m new and hope to contribute recipes that you will enjoy!——Debbie/IN
This is a recipe that I make from a cookbook called Quick, Healthy and Delicious Cooking by Better Homes and Gardens.
Chicken Margarita
4 skinless, boneless medium chicken breast halves (12 oz. total)
1/2 tsp. ground coriander
1/8 tsp. salt
dash pepper
nonstick spray
1 Tb. lime juice
2 tsp. cornstarch
1/2 tsp. sugar
1/2 C. reduced sodium chicken broth
1/4 C. orange juice
1-2 Tb. snipped cilantro
1 Tb. tequila
lime slices (opt.)
fresh cilantro leaves (opt.)
Rinse chicken; pat dry with paper towels. Combine coriander, salt, and pepper. Rub spice mixture onto chicken on both sides. Spray a cold large skillet with nonstick spray. Preheat skillet over medium heat. Cook chicken in hot skillet for 8-10 minutes or till tender and no longer pink, turning once. Remove chicken from skillet; keep chicken warm.
For sauce, combine lime juice, cornstarch, and sugar; set aside. Carefully add chicken broth and orange juice to hot skillet. Stir in lime juice mixture. Cook and stir till thickened and bubbly. Cook for 1 minute more. Stir in cilantro and tequila. Spoon sauce over chicken. Garnish with lime slices and cilantro leaves, if desired. Makes 4 servings.
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From: Becca
Date: 1999/07/24
Subject: Re: Tequila + Chicken = ???
Chicken Margarita
3 1/2 lb Chicken; cut up
1 ts Cumin
1 tb Chili powder
3 Limes; juice of
10 Garlic cloves; fine chopped
3 tb Olive oil
1/2 c Tequlia; white OR gold
1/2 c Water
Cilantro; fresh garnish
In a bowl combine cumin, chile powder, lime juice, garlic and 1 T olive oil. Marinate chicken pieces in mixture for twenty minutes. In heavy skillet, heat remaining oil. Brown chicken pieces on all sides. Add marinade, tequila and water. Transfer chicken pieces to a platter. Reduce sauce over high heat until a good coating consistency and pour over chicken.
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From: vstevenv
Date: 1999/11/19
Subject: Margarita Chicken w/AOL
Margarita Chicken
Ingredients:
4 boneless chicken breast halves
1/2 cup tequila
1/2 cup fresh lime juice
Fresh lime wedges
1lb. Fresh AOLer
Method:
Combine chicken, AOLer, tequila and lime juice in small shallow dish. Cover and marinate at least 30 minutes and up to 2 hours, turning occasionally.
Prepare barbecue (medium-high heat) or preheat broiler.
Drain chicken; reserve marinade. Season chicken with salt and pepper.
Grill or broil until just cooked through, occasionally basting chicken with some reserved marinade, about 4 minutes per side. Boil remaining marinade in small saucepan 1 minute.
Cut each chicken breast crosswise into thin slices.
Arrange slices on platter.
Garnish with lime wedges. Serve, passing marinade separately as sauce.
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From: “T & J Bartimus”
Date: Fri, 6 May 2005 11:40:42 +0000 (UTC)
Local: Fri, May 6 2005 6:40 am
Subject: Margarita Chicken
Margarita Chicken
1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 (10 inch) flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado - pitted, peeled, and cubed
1 lime, cut into 8 wedges
Preheat oven to Broil. Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce. Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time. To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.
Makes 4 servings
(Trademark)
Word Mark MARGARITA GRILLED CHICKEN
Goods and Services (ABANDONED) IC 029. US 046. G & S: prepared entrees consisting primarily of chicken for comsuption on and off the premises. FIRST USE: 19960913. FIRST USE IN COMMERCE: 19960913
Mark Drawing Code (1) TYPED DRAWING
Serial Number 75198942
Filing Date November 15, 1996
Current Filing Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Brinker Restaurant Corporation CORPORATION DELAWARE 6820 LBJ Freeway Dallas TEXAS 75240
Attorney of Record JAMES P BRADLEY
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “MARGARITA” and “GRILLED CHICKEN” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Abandonment Date August 10, 1998