Servings
4Prep
5 minCook
20 minIngredients
| 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.
- Place all of your ingredients into a bag or container with a lid. Make sure all of the chicken is coated in the marinade.
- Allow the mixture to sit in the fridge for at least 30 minutes, but up to 24 hours.
- Remove your chicken from the marinade and set the marinade aside.
- 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.
- Cook the chicken for about 10 minutes per side.
- 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!
- 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.
- Thinly slice the chicken and pour the sauce over the top. Serve with rice, grilled pineapple, and grilled veggies if desired.
Tips:
*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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