TV Dinner: Margarita Grilled Chicken

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Grilling is on the menu for many people on Memorial Day weekend and Chef Chris Manning delivers a recipe perfect for the holiday.

It's margarita grilled chicken and he pairs it with a guacamole pasta salad.

Click on the picture to see how it goes together.

Margarita Grilled Chicken

- 1 pound skinless, boneless chicken breasts cut into strips
- 2 shots tequila
- 1 shot triple sec
- 1 shot fresh lime juice
- Salt and pepper to taste

Combine all ingredients in a one-gallon resealable plastic bag. Marinate overnight and grill until cooked through.

Serve with Coyote Moon Vineyard's Frontenac Gris and guacamole pasta salad.

Guacamole Pasta Salad

- 2 avocados, peeled and pitted
- 2 medium tomatoes, diced
- 1 garlic clove, minced
- 1 tablespoon minced pickled jalapeno (optional)
- 2 tablespoons minced green onion
- 2 teaspoons lime juice
- 2 teaspoons lemon juice
- 2 teaspoons fresh, minced cilantro
- Salt and pepper to taste
- 1/2 pound cooked elbow macaroni

Chop avocado into course chunks and combine with all remaining ingredients in a medium-size mixing bowl.

Stir gently to fold everything together.

Tuesday, September 23, 2014
, Watertown, NY

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