Margarita Grilled Chicken (Chili’s Copycat)

Name: Margarita Grilled Chicken (Chili’s Copycat)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Boneless Skinless Chicken Breast Fillets; 1 1/2 cups of margarita mix (with or without tequila); 2 garlic cloves (minced); 1/4 cup of finely chopped onion; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Rice; Cilantro (chopped); Black Beans; 5-6 roma tomatoes (diced); 1/4 cup red onion (diced); 1/4 cup fresh cilantro (chopped); 1 jalapeño (seeds removed, diced {optional}); 1 garlic clove (minced); 1 lime (juiced); 1/4 teaspoon cumin; Salt & pepper to taste

A Chili's copycat margarita grilled chicken with a 4-ingredient citrus marinade, warm spices, and fresh homemade pico de gallo. Ready in 35 minutes and great for weeknight dinners or rice bowls.

Prep15 min
Cook20 min
Total35 min
Makes4 servings
Calories241

Ingredients

4 servings

4 Boneless Skinless Chicken Breast Fillets
1 1/2 cups of margarita mix (with or without tequila)
2 garlic cloves (minced)
1/4 cup of finely chopped onion
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Rice
Cilantro (chopped)
Black Beans

For the pico de gallo:

5-6 roma tomatoes (diced)
1/4 cup red onion (diced)
1/4 cup fresh cilantro (chopped)
1 jalapeño (seeds removed, diced {optional})
1 garlic clove (minced)
1 lime (juiced)
1/4 teaspoon cumin
Salt & pepper to taste

Method

1
In a large ziplock bag combine the margarita mix, garlic, onions, cumin, paprika, salt and pepper. Add the chicken breasts in and seal the bag. Use your hands to massage the marinade into the chicken.
2
Put the chicken in the refrigerator and marinade for at least 30 minutes or up to 2 hours.
3
While the chicken marinates add your pico de gallo ingredients to a medium mixing bowl. Stir the ingredients well, taste and adjust seasoning to your liking.
4
When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator.
5
Preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts as it cooks.
6
You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes us about 6 or 7 minutes per side but varies on the sizes of the chicken}. Check all the pieces of chicken to be certain that they are cooked.
7
Once done remove from the grill and cover and allow to rest for about 5 minutes then serve. I like to serve over a bed of rice with black beans, cilantro and a scoop of pico de gallo.

Notes

Chicken cuts: Chicken thighs or tenderloins work in place of breasts -- adjust cook time by 2-3 minutes per side and always verify 165°F internal temperature. Marinade window: Do not marinate longer than 2 hours. The citrus will break down the chicken and affect the texture. No grill? Cook in a skillet over medium-high heat or bake at 400°F for 20-25 minutes. Pico shortcut: Store-bought salsa works if you're short on time. Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Store pico separately for up to 3 days, do not freeze.