Grilled Margarita Chicken

Grilled Margarita Chicken




5 min


20 min


chicken breast 4 medium to large
margarita mix 1 1/2 cups
olive or vegetable oil 1/4 cup
minced garlic cloves 4 to 5
red pepper flakes 1 to 2 teaspoons
onion powder 1 teaspoon
salt to taste
optional toppings: fresh cilantro, green onions, chives, sliced limes

This easy recipe leaves chicken with a ton of flavor. I like to serve it with rice and grilled veggies. The leftovers make a great rice bowl or quesadilla the next day.

  1. Place all of your ingredients into a bag or container with a lid. Make sure all of the chicken is coated in the marinade.
  2. Allow the mixture to sit in the fridge for at least 30 minutes, but up to 24 hours.
  3. Remove your chicken from the marinade and set the marinade aside.
  4. Cook the chicken over medium high on the grill. Watch the flames because the sugar in the marinade can burn. Try to flip the chicken only once.
  5. Cook the chicken for about 10 minutes per side.
  6. While the chicken is cooking, pour the marinade into a sauce pan and bring it up to a boil. Allow it to boil for about 1 minute so it will be safe to eat. This will be poured over the chicken when it is done cooking and will be so, so good!
  7. When the chicken is firm to the touch. Remove it from the grill. Let it sit for 2-3 minutes so the juices can redistribute.
  8. Thinly slice the chicken and pour the sauce over the top. Serve with rice, grilled pineapple, and grilled veggies if desired.


*You could also freeze this and then just take it out the day before you wanted to grill it for an even quicker meal.

*I usually make this with boneless skinless breasts, but any will do. Keep in mind you will have to cook it longer if it’s on the bone.

*If you don’t have margarita mix, you can use a mixture of equal parts lime and orange juice.

*This can totally be made on a sheet pan in the oven or on the stove top too. Don’t forget to use a little oil so the meat doesn’t stick to the pan.

*The leftovers make a great lunch the next day or transform them into another dinner by making them into quesadillas or rice bowls. I usually make extra rice just for this purpose.



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