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homemade Baked Margarita Chicken photo

Baked Margarita Chicken

Tangy margarita-marinated chicken baked until the skin is browned and flavorful.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • large zip-top bag
  • Measuring Spoons
  • Measuring cup
  • 9x13 inch Baking Dish
  • oven broiler

Ingredients
  

  • 2 tablespoons olive oil or vegetable oil
  • 1/2 cup liquid margarita mix
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • cayenne pepper 1/4 to 1/2 teaspoon, to taste
  • 4 chicken leg quarters
  • salt and pepper to taste

Instructions
 

  • Combine the oil, margarita mix, lime juice, minced garlic, chili powder, ground cumin, and cayenne pepper in a large zip-top bag and seal; shake to mix.
  • Add the chicken leg quarters to the bag, seal, and turn the bag several times to coat the chicken evenly with the marinade.
  • Refrigerate the sealed bag and marinate the chicken for 2 to 8 hours.
  • Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  • Place the marinated chicken in the baking dish skin-side up and pour any remaining marinade over the pieces. Season the chicken with salt and pepper to taste.
  • Bake the chicken uncovered for 45 minutes, then switch the oven to broil and broil 2 to 3 minutes until the skin is browned; watch closely to avoid burning.

Notes

  • Marinate at least 2 hours for good flavor.
  • Adjust cayenne to control heat.
  • Broil briefly to crisp the skin.