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

READY IN: 45mins
Recipe by Belinda in Austin

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.

Top Review by Rebecca M.

I have used non-alcoholic margarita mix to marinate chicken for years. Use bone in and cook it over med-low heat. Pour off the mix, pat the chicken with paper towels and rub with celery salt, garlic powder, onion powder and paprika. The sugar in the mix and the rub makes a glaze that browns and gets little crisp bits over the chicken. It will also burn quickly so turn often shutting the grill lid between, don't walk away, it takes supervision.

Ingredients Nutrition


  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.

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