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

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• For Chicken

• 4 boneless skinless chicken breasts
• 1 cup margarita mix
• 1⁄4 cup tequila
• 1 tablespoon minced garlic
• garlic salt, to taste
• pepper, to taste

• For Rice

• 1 cup white rice
• 2 cups chicken broth
• 1⁄4 cup salsa
• cumin, to taste
• garlic salt, to taste
• 1 tablespoon vegetable oil

directions

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.

Reviews

[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.

 

[Dianna C.]

I only made the rice (this time), but it turned out great! Rice was cooked perfectly, Moist, not mushy like other recipes I've followed. There wasn't as much seasoning as I'd like, but this is personal preferance and can easily be adjusted. You put out an excellent recipe for Spanish/Mexican Rice that is now my go-to. I grew up in El Paso, Tx and now live in Kentucky. It's hard to find GOOD food, so I've resorted to making my own at home. Thank you for your creation!

 

[Linda H.]

Oh my goodness this was delicious!!! I marinated the chicken for 24 hours. I used 1/4 teaspoon cumin and garlic salt to taste for the rice. Amazing chicken! Moist as can be!! We will be making this again for sure!!

 

[Carol B.]

Tried this recipe as written. Marinated the chicken tenders I used about 4-5 hours. The chicken picked up the margarita mix and was very enjoyable and tasty. Served with Mexican rice topped with black beans and chopped onions.

 

[bad kitty 1116]

Thanks so much for this chicken recipe. This was some of the best grilled chicken I've had. I added 1 tablespoon of olive oil to the marinade and let it marinade about 6 hours....very juicy and flavorful. I also pierced the chicken with a fork before adding it to the marinade. My husband and son also loved it. I found the rice just okay but it went well with the dinner and let the chicken be the star. I added 1/3 cup of salsa to the rice, cilantro and fresh minced garlic instead of the powder, and a pinch of sugar. Served this with Chili's copycat black beans, flour tortillas, lime wedges , reduced fat Monterey Jack cheese and Rick Bayless 's Frontera salsa-mango and key lime flavor and Tostitos Scoops. Muy Deliciouso! Fun dinner and hard to believe , low-fat and pretty healthy. Will do this again for sure! Thanks Belinda!