Restaurant Recipes

Chi Chi's Margarita Marinade

Use with two pounds pork tenderloin, chicken breasts, beef tenderloin or flank steak.

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  • 1 (10 ounce) can Chi Chi's diced tomatoes and green chiles, drained
  • 1/4 cup orange juice
  • 1/4 cup Tequila
  • 1/4 cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon grated lime peel


  1. In large recloseable plastic food bag, combine all ingredients except meat. Mix well.
  2. Add meat, seal the bag and turn over several times to coat meat thoroughly.
  3. Place bag in refrigerator, turning bag occasionally, 8 hours or overnight.
  4. Heat broiler. Remove meat from marinade; reserve marinade. Place meat on broiler pan.
  5. Broil 7 to 8 inches from heat source until desired doneness.
  6. In a small saucepan, bring marinade to a boil, then boil one minute. Serve marinade with the meat.

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