Margarita Chicken
This post may contain affiliate links. Read our disclosure policy.
Over the next few days, I’ll be sharing some fantastic summer recipes that are perfect for Father’s Day or any outdoor gathering. We’re starting with the star of the meal: the meat! This Margarita Chicken recipe is a simple, flavorful dish that brings a tangy and zesty twist to grilled chicken, making it ideal for summer cookouts. In addition to the main course, I’ll be sharing two side dishes and a dessert later this week to round out your Father’s Day meal.
I adapted this recipe from Simple and Delicious, and trust me, it lives up to its name! The recipe is incredibly easy to follow, yet the flavor is bold and mouthwatering. My whole family absolutely loved this dish, and it’s versatile, too—this chicken would be fantastic in a salad, adding a refreshing, summery flavor to any meal. Stay tuned for the rest of the menu!
This recipe calls for a frozen margarita mix, giving the chicken its tangy flavor. However, I’ve noticed that frozen margarita mix has become more challenging to find in stores lately. Instead, I now use regular margarita mix from the drink aisle, and it works just as well! The liquid version adds the same citrusy brightness and keeps the dish refreshing and flavorful. So, if you can’t find the frozen kind, the regular mix is a great alternative that’s easy to find at any grocery store.
Ingredients to Make Margarita Chicken
- FROZEN NON-ALCOHOLIC MARGARITA MIX, THAWED (I USED BACARDI)
- LIME JUICE
- GARLIC CLOVES
- BONELESS SKINLESS CHICKEN BREAST HALVES
- SALT
- PEPPER
How to Make Margarita Chicken
Whisk together the margarita mix, fresh lime juice, and minced garlic in a small bowl. This mixture will be the flavorful base for marinating the chicken. Pour 1 1/4 cups of the marinade into a large resealable plastic bag, saving the rest for basting later.
Add the chicken breasts to the bag with the marinade, seal tightly, and gently turn the bag to coat the chicken evenly. Place the bag in the refrigerator for at least 4 hours to allow the flavors to penetrate the meat. For even marinating, rotate the bag halfway through the process. Store the reserved marinade in the fridge to use for basting while grilling.
Once the chicken has marinated, discard the used marinade. Preheat your grill to medium heat. Before grilling, lightly coat the grill rack with oil to prevent sticking. This can be done by dipping a paper towel in cooking oil and using long-handled tongs to rub the oiled towel over the grill grates.
Sprinkle the marinated chicken breasts with salt and pepper. Place the chicken on the preheated grill and cover. Grill for 5-7 minutes on each side, turning occasionally. Baste the chicken frequently with the reserved marinade for added flavor. Cook the chicken until it reaches an internal temperature of 160°F.
Remove the chicken from the grill and allow it to rest for a few minutes before serving. This recipe yields 5 delicious servings of flavorful, tender Margarita Chicken, perfect for your next cookout!
Frequently Asked Questions
What if I don’t have a grill? Can I cook the chicken another way?
Absolutely! If you don’t have a grill, you can cook the chicken in a grill pan on the stove or even bake it in the oven at 375°F for 20-25 minutes, depending on the thickness of the chicken. Make sure to baste it with the reserved marinade for that grilled flavor.
Can I use frozen chicken?
Yes, frozen chicken can be used, but make sure to fully thaw the chicken in the refrigerator before marinating to ensure even absorption of the marinade.
What sides go well with Margarita Chicken?
Margarita chicken pairs well with a variety of sides, including rice, grilled vegetables, a fresh salad, or even a simple coleslaw. The citrusy flavors complement Mexican-inspired sides like corn salad or guacamole.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to a day in advance. You can also grill the chicken ahead of time and store it in the fridge. Reheat it gently in a skillet or oven to retain its moisture.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 160°F. Let it rest for a few minutes after grilling so it can reach 165°F, which is the safe internal temperature for poultry. Use a meat thermometer to ensure accuracy.
FOR MORE RECIPES LIKE THIS, TRY:
Margarita Chicken
Real Mom Kitchen
Equipment
Ingredients
- 10 oz can frozen non-alcoholic margarita mix, thawed (I used Bacardi)
- 3 Tbsp lime juice
- 3 garlic cloves minced
- 5 boneless skinless chicken breast halves
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- In a small bowl, combine the margarita mix, lime juice, and garlic. Pour 1 1/4 cups marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours. Rotate halfway through marinading. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Makes 5 servings.
Nutrition
