Make a tasty burger with Guy Fieri's famous Red Rocker Margarita Chicken recipe! These burgers taste great with tequila, lime, and orange. They'll be great at your next cookout or barbecue in the backyard. The spicy mayo sauce makes the burger even better, like a rock star meal.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup tequila. 1/2 cup freshly squeezed lime juice. 1/4 cup orange liqueur e.g., triple sec. 1/4 cup freshly squeezed orange juice. 2 cloves garlic, minced. 1 teaspoon salt. 1 teaspoon black pepper. 4 burger buns. 4 slices of pepper jack cheese. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup mayonnaise. 1 tablespoon hot sauce adjust to taste. 1 tablespoon olive oil.
Instructions: Put the orange juice, tequila, lime juice, orange liqueur, minced garlic, salt, and black pepper in a bowl. This is the margarita marinade. Pour the margarita marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes with the lid on. Set your grill or grill pan on medium-high heat to get it ready to use. While the chicken is still wet, put it on the grill for 6 to 8 minutes on each side, or until it's fully cooked and has grill marks. While grilling, brush with olive oil to keep food from sticking. Just before you turn off the grill, put a slice of pepper jack cheese on each chicken breast and let it melt. Mix hot sauce and mayonnaise in a small bowl while the chicken is cooking. This will make a spicy mayo sauce. On the grill, toast the burger buns until they are just barely golden. Spread the spicy mayo sauce on the bottom half of each bun before putting the burgers together. Cover the mayo sauce with a grilled chicken breast and melt some cheese on top of it. Shred lettuce, tomato slices, red onion, and fresh cilantro leaves and put them on top. To finish making the burger, put the top half of the bun on top of the other half. Have fun with the Red Rocker Margarita Chicken Burger while it's still hot.
Prep Time: 40 minutes
Cook Time: 15 minutes
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