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Margarita Grilled Chicken

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Margarita Grilled Chicken is the perfect end of summer grilled chicken recipe. This copycat recipe from Chili’s Restaurant uses a zesty margarita marinade to create a tender, flavorful piece of chicken and pairs it with fresh pico de gallo. Pair this with rice and beans for the best margarita chicken rice bowl! 

Margarita Grilled Chicken in a rice bowl.

MARGARITA GRILLED CHICKEN

As we near the end of summer I am excited to be sharing another delicious grilled chicken recipe with Smart Chicken, my favorite brand of chicken that I use on a weekly basis for my family.

You might remember last month I shared these Grilled Mediterranean Chicken Wings that are also a great option as we approach football season. 

Today’s Margarita Grilled Chicken uses a tangy margarita marinade to tenderize and add flavor to the chicken.

It is then grilled and can be served with rice and beans and a scoop of pico de gallo or added to your favorite Mexican dishes like tacos. 

You can also make this chicken recipe in the oven or on a skillet! 

Margarita Grilled Chicken on a platter.

You might remember some of the other recipes I have created using Smart Chicken.

A few of my favorites are this Yogurt Marinated Chicken, Air Fryer Mediterranean Chicken Thighs, Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts and this Chicken Souvlaki Recipe.

I especially love using their chicken breasts on the grill like in this Tandoor Grilled Chicken recipe or today’s Margarita Grilled Chicken because it creates a juicy piece of chicken. 

WHAT IS SMART CHICKEN?

QUALITY: When I use Smart Chicken I can tell the difference compared to other brands, which I attribute to their organic, air chilled chicken. It really is the best chicken in my opinion.

CARE: They believe that the quality of their end product—the taste—is affected by every aspect of how the chickens are raised, fed, and handled, starting in the egg. This makes me as a consumer very happy! 

LOCATION: Another thing I love about Smart Chicken is that they are located in the heart of the Midwest.

Being a Midwestern girl most of my life I am always looking for companies from the Midwest to support.

They wanted to utilize the fact that the vast majority of feed grains produced in this country are produced in the Midwest, and corn and soybeans are the dominant feed sources for chickens. 

Margarita Grilled Chicken ingredients.

WHAT INGREDIENTS ARE IN MARGARITA GRILLED CHICKEN?

Margarita Grilled Chicken in marinade.

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 

Margarita Grilled Chicken with fork.

HOW DO YOU MAKE MARGARITA GRILLED 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.

Margarita Grilled Chicken in a ziplock.

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.

Margarita Grilled Chicken on the grill.

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.

Margarita Grilled Chicken on the grill.

HOW LONG DO I MARINADE CHICKEN?

It is a good idea to at least marinade chicken for 3 to 4 hours in the fridge before cooking or grilling.

This lets the flavors really work into the chicken and helps tenderize the meat. Before grilling bring your chicken to room temperature for about 30 minutes. 

WHAT TOPPINGS GO WITH THIS CHICKEN?

  • AVOCADO
  • SALSA
  • BEANS
  • CHEESE
  • FRESH HERBS LIKE CILANTRO
  • PEPPERS LIKE POBLANOS AND JALAPEÑOS 
  • CHIPS OR CRISPY TORTILLAS
  • QUESO SAUCE
  • CORN SALSA OR CORN SALAD 
  • FRUIT LIKE MANGOS AND STRAWBERRIES

Margarita Grilled Chicken with pico de gallo.

WHAT SHOULD I PAIR WITH THIS GRILLED 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

Margarita Grilled Chicken with logo.

Margarita Grilled Chicken in a rice bowl.

Margarita Grilled Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Margarita Grilled Chicken is the perfect end of summer grilled chicken recipe. This copycat recipe from Chili's Restaurant uses a zesty margarita marinade to create a tender, flavorful piece of chicken and pairs it with fresh pico de gallo. Pair this with rice and beans for the best margarita chicken rice bowl! 

Ingredients

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

  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.
Today’s recipe is sponsored by Smart Chicken. As always, opinions are 100% my own. 

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