Chili's Margarita Grilled Chicken and Belinda's Mexican Rice

Total Time
15 mins
30 mins

I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.

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  1. Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
  2. Remove chicken from marinade, and sprinkle with garlic salt and pepper.
  3. Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
  4. Serve with Mexican rice and black beans.
  5. Mexican Rice:.
  6. Cook rice in 1 tablespoon oil, until lightly browned.
  7. Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Most Helpful

5 5

Wow!! I really liked this. I didn't use all the margartita mix because I didn't want it too sweet. It came out perfect. I will definately be making this often. Thanks!!

3 5

I only made the chicken last night and the family and I both agreed that it was not our thing. I let it marinade overnight and that may have been a tad too much because the chicken was sweeter than we were used to (coming from the restaurant). I highly doubt I would try this again, but if I did I wouldn't let it soak for so long. 1 time hit and miss.

5 5

This was really good. A quick and easy meal. The chicken was very tender, I will add a little extra seasoning next time. I added some minced garlic before adding the rice to the pot. Served with a mexican bean salad and really enjoyed, thank-you!