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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.
This Margarita Grilled Chicken is a copycat of the Chili’s restaurant classic, and honestly, it’s better at home. The marinade is a simple mix of margarita mix, garlic, cumin, and paprika. Marinate for 30 minutes to 2 hours, grill for about 14 minutes total, and dinner is done. The chicken comes out juicy and flavorful with just the right citrus tang, and the fresh homemade pico de gallo on top makes it feel like a full restaurant meal.
I like serving this over rice with black beans for a complete margarita chicken rice bowl, it’s a great weeknight dinner that also holds up well for meal prep. You can also cook it in a skillet or the oven if you’re not grilling. I love adding this chicken to a rice bowl or tacos. If you like grilled chicken recipes try this Chicken Souvlaki Recipe, Greek Marinated Chicken with Tzatziki, Yogurt Marinated Chicken, Grilled Chicken Thighs with Greek Marinade or Chicken Kofta.
Why This Recipe Works
• The margarita mix does double duty. The citrus and sugar in the margarita mix both tenderize the chicken and help it caramelize on the grill, giving you that slightly charred exterior with a juicy interior. You don’t need a long list of marinade ingredients, the mix handles most of the heavy lifting.
• Cumin and paprika add depth without overpowering. Most margarita chicken recipes lean entirely on the citrus. Adding these two spices gives the chicken a warm, savory base that makes it taste like more than just “lime chicken.
• Fresh pico de gallo finishes it. The bright acidity and texture of homemade pico cuts through the richness of the grilled chicken in a way that store-bought salsa just doesn’t match. It takes about 5 minutes to make while the chicken marinates, worth every second.
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- Chicken: This recipe uses boneless skinless chicken breast fillets. I love the way chicken breasts hold in the flavor of the margarita mix. You also can use chicken tenderloins, chicken thighs or bone-in chicken breasts. Just adjust cook time accordingly.
- Margarita Mix: The marinade uses a margarita mix. You can use any mix you like with or without the tequila.
- Onion: The chicken is marinaded in the margarita mix with the onion, spices and garlic. I suggest dicing the onion but you can also finely mince it. You can use sweet onion, white onion or red onion.
- Spices: The spice mixture uses paprika and cumin. These spices help add flavor to the chicken and mix nicely with the margarita mix.
How to Make Margarita Grilled Chicken
Step 1: Marinade Chicken: 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. Put the chicken in the refrigerator and marinade for at least 30 minutes or up to 2 hours.
Step 2: Create the Pico de Gallo: 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.
Step 3: Grill Chicken: When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator. 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.
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.
What to Pair with Margarita Chicken
- Salsa is a nice sauce to add to the chicken. I love this Restaurant Style Salsa, Avocado Tomatillo Salsa or this Tomatillo Salsa.
- There are also some great side dishes that pair well with this chicken. I often make these Mediterranean Roasted Vegetables, Ratatouille or this Turmeric Roasted Cauliflower.
- Salads pair really nicely with grilled chicken. I especially love this Summer Orzo Pasta Salad, Mediterranean Bean Salad, Lemon Arugula Salad, Mexican Street Corn Salad or this Mediterranean Eggplant Salad.
- Potatoes are always a great match for chicken. I especially love these Spicy Lebanese Potatoes, Lemon Cilantro Potatoes or these Air Fryer Twice Baked Potatoes.
Common Mistakes to Avoid
- Marinating too long. 30 minutes to 2 hours is the window. Go longer and the citrus acid starts to break down the chicken protein, turning the texture mushy rather than tender. Don’t marinate overnight.
- Skipping the rest. Pulling the chicken straight from the grill and cutting into it immediately loses all the juices. Let it rest 5 minutes, it makes a real difference.
- Cooking cold chicken. Take the chicken out of the fridge while the grill preheats. Starting with cold chicken makes it harder to cook evenly and increases the chance of a dry exterior before the center is done.
- Not oiling the grates. Marinated chicken sticks easily. Brush oil on the grates before the chicken goes on.
- Skipping the internal temperature check. Cooking time varies significantly based on chicken thickness. Always verify 165 degrees F with a meat thermometer rather than going by time alone.
Storage Tips
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water to keep it from drying out, or microwave in 30-second intervals until warmed through.
- To freeze, let the chicken cool completely, then transfer to a freezer-safe container or zip-lock bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- The pico de gallo stores separately in the fridge for up to 3 days, don’t freeze it, as the tomatoes turn watery.
Recipe FAQ
Marinate for at least 30 minutes, or up to 2 hours for the best flavor and tenderness. Do not marinate longer than 2 hours. The citrus acid in the margarita mix will start to break down the chicken proteins if left too long, resulting in a mushy texture instead of a juicy one.
Any store-bought margarita mix works well, just check the label for added sugars if that’s a concern for you. You can use a mix with or without tequila depending on your preference; the flavor difference is subtle once cooked. To make your own, combine 1 cup fresh lime juice, 1 cup water, and about 1/2 cup simple syrup or honey and stir to combine.
Yes. For a stovetop skillet, heat a cast iron or grill pan over medium-high heat, oil the pan lightly, and cook 6-7 minutes per side. For the oven, bake at 400 degrees F for 20-25 minutes, or until the internal temperature reaches 165 degrees F. The air fryer also works well at 375 degrees F for about 18-20 minutes, flipping halfway.
Boneless skinless chicken thighs are a great swap and are more forgiving on the grill since they’re harder to dry out. Add 2-3 minutes per side to the cook time and still verify 165 degrees F internal temperature.
More Chicken Recipes to Try
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Margarita Grilled Chicken
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
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
Instructions
- 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.
- Put the chicken in the refrigerator and marinade for at least 30 minutes or up to 2 hours.
- 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.
- When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great marinade!