You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“Springtime is right around the corner and that means outdoor BBQs are within my grasp!” says Krystal. “One of my famous char-grilled entrees is this Margarita Chicken. The sweetness of the marinade crisps up and caramelizes around the outside of the chicken while the acidic components tenderize the chicken and give it that familiar margarita flavor. This is definitely one dish to bring to the picnic table (yes, a summery pun – don’t judge me).”
3-4 chicken breasts (6oz each)
1 cup frozen limeade concentrate, thawed
1 shot tequila
1 Tbsp minced garlic
1 Tbsp finely chopped cilantro
1/2 tsp salt
Combine limeade concentrate, tequila, garlic, cilantro and salt in a gallon-sized ziploc-style bag. Place chicken in the bag, shake to coat chicken breasts. Lay bag flat in refrigerator and let marinate for at least 1 hour, flip the bag over and let marinate for at least another hour (just to make sure you’re fair to both sides, duh!). Coat your grill rack with oil, and then turn grill on to get it hot (about 325-350 degrees). Remove chicken breasts from bag and discard marinade. Spritz chicken with oil using a misto sprayer or brush some oil on with a basting brush. Grill chicken for 5-7 minutes on each side. Use an instant read meat thermometer to ensure the internal temperature reaches 165 degrees. The sugars in the marinade will blacken on the outside of the chicken. That is normal and adds incredible flavor.