Chili’s Margarita Grilled Chicken is one of my favorite dishes. I order it whenever I go to Chili’s. It’s like a fiesta on a plate. I love making it for my weeknight dinner because I can marinate the chicken and get my dinner ready in no time.
Now, let me tell you more about this recipe. This copycat salty lime dish is bright, zingy, and has an “oh-so-refreshing” flavor profile.
The citrusy margarita with a hint of tequila (don’t worry, it cooks off) gives the chicken its vibrant flavor. Moreover, when it gets paired with the smokiness of the grill, it tastes just heaven. But the awesomeness of this dish doesn’t end here.
It is typically served with fresh pico-de-gallo, which adds another layer of kick. I personally like to enjoy this chicken with Spanish rice and black beans. That’s perfect for a weekend meal and much cheaper than going out.
Equipment Required
- Grill: This is a must for cooking the chicken and giving it smoky flavor.
- Mixing Bowl: I use a medium-sized mixing bowl to combine all the marination.
- Tongs: You will also require a tong to flip the chicken on the grill.
- Knife and Cutting Board: I use a good knife and cutting board to chop the tomatoes for my tangy pico-de-gallo.
- Measuring Cups and Spoons: Accuracy is important, so it’s better to use a pair of these to measure the ingredients.
Chili’s Margarita Grilled Chicken Ingredients & Substitutions
Note: The quantities of the ingredients that I have mentioned below will enable you to serve 4 people.
- 4 Boneless, Skinless Chicken Breasts: You can also use fresh or frozen chicken thighs or turkey breasts.
- 1 Cup Margarita Mix: I suggest making it at home if you don’t have the marinade mix. To do that, combine tequila, fresh lime juice, orange juice, olive oil, garlic, and cumin, and you’ll be good to go.
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon Lemon Juice
Preparation And Cooking Time
| Preparation Time | Cooking Time | Marinating Time | Total Time |
|---|---|---|---|
| 5 Minutes | 15 Minutes | 2 Hours | 2 Hours 20 Minutes |
How To Make Chili’s Margarita Grilled Chicken At Home
Step 1
Take a mixing bowl, put the chicken in it, pour the margarita mix over the chicken breasts, along with salt and pepper, and marinate for 2 hours in the refrigerator.
Step 2
After that, heat the grill to 450 degrees F and place the marinated chicken on it. Grill it until the internal temperature reaches 165 degrees F. Turn the chicken halfway while grilling so that both sides are cooked properly.
Step 3
Your Margarita Grilled Chicken is ready to serve.
Expert Tips That I Recommend
- If I have time, I even marinate my chicken overnight to let the flavors of the margarita mix infuse properly in the chicken because the longer it soaks up the mix, the juicer it tastes.
- After grilling the chicken, I always let it rest before slicing it. This enables them to trap the juices and keep the chicken breasts tender.
- To get nice grill marks on my chicken, I pat it dry before putting it on the grill.
- I’m a fan of heat, so I incorporate cayenne pepper or chili powder into the marinade to balance the citrusy flavor.
FAQs About Chili’s Margarita Grilled Chicken
Nutritional Information Per Serving
This Chili’s Margarita Grilled Chicken is a healthy dish as the chicken is grilled rather than fried. Moreover, when paired with pico-de-gallo, black beans, and rice, it is enriched with proteins, fibre, and vitamins, making this a perfect balanced meal.
| Calories | 310 kcal |
| Carbohydrates | 12 g |
| Protein | 48 g |
| Fat | 5 g |
| Saturated fFat | 1 g |
| Cholesterol | 145 mg |
| Sodium | 304 mg |
| Potassium | 839 mg |
| Sugar | 12 g |
| Vitamin A | 70 IU |
| Vitamin C | 2.7 mg |
| Calcium | 11 mg |
| Iron | 0.8 mg |
This recipe is perfectly suitable for people on a gluten-free.
Recipe Variations For Different Diets
- Keto-Friendly: I recommend using chicken thighs or drumsticks instead of chicken breast and making my own keto-friendly marinade mix by combining olive oil, lime juice, apple cider vinegar, fresh cilantro, garlic, ground cumin, and paprika. This makes the grilled chicken low in carbs and perfect for a keto-friendly diet.
- Paleo: To make this recipe paleo-friendly, I make a marinade mix of olive oil, lime juice, coconut aminos, apple cider vinegar, garlic, ground cumin, smoked paprika, fresh cilantro, salt, and pepper. Hence, I get great flavours from the chicken while adhering to paleo guidelines.
Storing And Reheating This Recipe
Storing
- Refrigerator: I first let it cool down to room temperature, then I place it in an airtight container. Thereafter, I store the container in the refrigerator for up to 3-4 days, making sure that the refrigerator is set to 40 degrees F or below. This way, I am able to prevent the chicken from getting soggy and retain its freshness.
- Freezer: I gently wrap it in plastic wrap or aluminum foil and then put it in a freezer-safe bag to help prevent freezer burns. Then, I place these freezer-safe bags in the freezer to preserve my chicken for up to 3 months.
Reheating
- Grill: First preheat your grill to medium heat. Then, place the chicken on it and grill it for 5-10 minutes, turning occasionally, until the chicken reaches 165°F. If the chicken seems dry, you can also brush it with olive oil or some marinade to retain the moisture.
- Oven: Simpy preheat my oven to 350°F and then place the chicken on a baking sheet or in an oven-safe dish. If the chicken appears dry, I lightly brush it with olive oil or add a splash of broth to keep it moist. Then I cover the dish with aluminum foil to prevent the chicken from drying out any further. After that, I bake them for 15-20 minutes until the internal temperature reaches 165°F. Next, I remove the foil for the last few minutes to get a crispy outside.
- Microwave: You just have to place the chicken in a microwave-safe dish and cover the dish with a microwave-safe lid or wrap. Then, you have to microwave it on medium power of 50-70% in 1-2 minute intervals, checking frequently, until the chicken reaches 165°F. Also, keep turning the chicken from both sides to ensure proper heating.
- Skillet: I preheat it on a medium flame, add a small amount of butter or oil, and place the chicken in the skillet. I cook it for at least 5 to 10 minutes, turning occasionally until the chicken is completely cooked. I also generally cover the skillet with the lead to retain the moisture of the chicken
What To Serve With This Recipe
This recipe is so versatile that it can be served with many dishes. First and foremost, I pair it with Spanish Rice, and Black Bean Salad, which is a traditional method of serving grilled chicken, adding a lot of flavour to the dish.
Apart from these delectables, I like to have them with Guacamole and Tortilla Chips. They make the perfect appetizer. I also serve this with Refried Beans and Chipotle Pinto Beans for a hearty finish.
Printable Version
Chili’s Margarita Grilled Chicken Copycat Recipe
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 Cup Margarita Mix
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon Lemon Juice
Equipment
- Grill
- Mixing Bowl
- Tongs
- Knife and Cutting Board
- Measuring Cups And Spoons
Instructions
- Take a mixing bowl, put the chicken in it, pour the margarita mix over the chicken breasts, along with salt and pepper, and marinate for 2 hours in the refrigerator.
- After that, heat the grill to 450 degrees F and place the marinated chicken on it. Grill it until the internal temperature reaches 165 degrees F. Turn the chicken halfway while grilling so that both sides are cooked properly.
- Your copycat Chili's margarita grilled chicken is ready to serve
Notes
- If I have time, I even marinate my chicken overnight to let the flavors of the margarita mix infuse properly in the chicken because the longer it soaks up the mix, the juicer it tastes.
- After grilling the chicken, I always let it rest before slicing it. This enables them to trap the juices and keep the chicken breasts tender.
- To get nice grill marks on my chicken, I pat it dry before putting it on the grill.
- I’m a fan of heat, so I incorporate cayenne pepper or chili powder into the marinade to balance the citrusy flavor.
Nutrition
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Conclusion
This tangy and delicious Chili’s Margarita Grilled Chicken is not just a dish but a flavourful meal that packs a punch.
So, are you ready for a Tex-Mex vibe and to elevate your dining experience with the taste of Chili’s? Now, fire up your grill and treat yourself to the perfect copycat recipe for margarita-grilled chicken. Till then, happy grilling.
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