Name: Chili's Grill & Bars Margarita Grilled Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Olive oil; 2 tbs Lime juice; 2 tbs Fresh cilantro; 4 Boneless skinless chicken breasts; 2 tbs Tequila; 1 tsp Lime zest; 2 cloves Garlic, minced; 4 Roma tomatoes, diced; 0.5 Red onion, finely chopped; 1 Jalapeño, seeded and minced; 1 cup White rice; 0.5 cup Tomato sauce; 1.5 cups Chicken broth; 0.25 cup Onion, chopped; 0.5 tsp Garlic powder; 0.5 tsp Cumin; 1 can Canned black beans, drained and rinsed; 0.25 cup Onion, diced; 1 clove Garlic, minced; 0.25 tsp Cumin; 4 Corn tortillas, cut into strips; 0.5 cup Vegetable oil

Pico, tortilla strips, Mexican rice, black beans.

In a bowl, mix together lime juice, tequila (optional), orange juice, garlic, olive oil, salt, and pepper. Add chicken breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice.

Grill the Chicken

Dice tomatoes, onions, and jalapeños. Mix in a bowl with chopped cilantro, lime juice, and salt to taste. Set aside to let the flavors meld.

Cut corn tortillas into thin strips. Heat oil in a pan over medium heat and fry the strips in batches until golden and crispy. Remove and drain on paper towels. Season with a pinch of salt.

Heat oil in a saucepan, add long grain rice and cook until lightly toasted. Stir in minced garlic, chopped onion, and diced tomatoes. Cook for 2 minutes. Add chicken broth, a pinch of cumin, and salt. Bring to a boil, cover, reduce heat, and simmer for 18-20 minutes until tender. Fluff before serving.

Drain and rinse canned black beans. Heat in a saucepan with a splash of water or broth, minced garlic, chopped onion, and a pinch of cumin. Simmer for 10 minutes. Season with salt and pepper to taste.

Spoon Mexican rice and black beans onto a plate. Top with sliced grilled chicken. Add pico de gallo over the chicken and sprinkle with crispy tortilla strips on top. Serve warm.

Salt

Black pepper

Olive oil

Lime juice

Fresh cilantro

Boneless skinless chicken breasts

Tequila

Lime zest

Garlic, minced

Roma tomatoes, diced

Red onion, finely chopped

Jalapeño, seeded and minced

White rice

Tomato sauce

Chicken broth

Onion, chopped

Garlic powder

Cumin

Canned black beans, drained and rinsed

Onion, diced

Corn tortillas, cut into strips

Vegetable oil

Margarita Grilled Chicken

Make Margarita Grilled Chicken Recipe in just 1h 15m. Pico, tortilla strips, Mexican rice, black beans.

Margarita Grilled Chicken Recipe

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