Margarita Chicken - A Simple How to for Chicken

MothersBBQ's picture

May. 24, 2013

Here is my take on a margarita chicken using Greg's Tequila Agave Nectar glaze from Ballistic BBQ. This marinade consist of lime juice, margarita mix, orange juice, tequila as well as other ingredients. I also prepared a rustic roasted root vegetables side.


Whole chicken 1 Large , butterflied
Tequilla agave glaze 4 Tablespoon (greg's)
For marinade
Chopped cilantro 1/2 Cup (8 tbs)
Onion 1/2 , sliced
Garlic powder 1 Teaspoon
Onion powder 1 Teaspoon
Coarse black pepper 1 Tablespoon
Margarita mix 1/2 Cup (8 tbs)
Orange juice 1/4 Cup (4 tbs)
Agave nectar 2 Tablespoon
Olive oil 1 Cup (16 tbs)
Tequila 1/4 Cup (4 tbs)
Lime juice 1/4 Cup (4 tbs) (freshly squeezed)
For vegetables
Baby red potatoes 2 Cup (32 tbs) , halved
Onion 1 1/2 , chopped
Sweet potato 1 Medium , peeled and chopped
Carrot 1 Large , peeled and chopped
Rosemary sprigs 4 Medium , leaves removed
Chopped garilc 3 Tablespoon
Olive oil 1/2 Cup (8 tbs)
Salt and pepper 2 Teaspoon



1. Cut the chicken in half.

2. In a bowl, mix all the ingredients for the marinade.

3. In a dish, place the chicken and pour the marinade over it, rub well and let it marinate for 3 to 5 hours.


4. Preheat the oven to 375 F.

5. Preheat the grill with hot coals.

6. Roughly chop all the vegetable.

7. In a large bowl, place all the ingredients for vegetables and mix well.

8. Spread the marinated vegetables in foil lined baking sheet and roasted them in oven for 1 hour or until tender.

9. Place the chicken on hot grill and let it cook for about 1 to 1 ½ hour.

10. After 1 ½ hour baste the chicken with tequila agave glaze and cook for 30 minutes more, and keep glazing it every 15 minutes.

11. Remove the chicken and let it rest for 10 minutes on chopping board.


12. Carve the chicken and serve it with roasted vegetables.

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1807Calories from Fat 1230

 % Daily Value*

Total Fat 138 g212.3%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 746 mg31.08%

Total Carbohydrates 63 g21%

Dietary Fiber 7 g28%

Sugars 25 g

Protein 75 g150%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet