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Margarita Grilled Chicken recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Chili's Grill & Bar›Margarita Grilled Chicken Recipe

Margarita Grilled Chicken Recipe

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

Inspired by Chili's Grill & Bar

Time1h 15m

Serves4

Pico, tortilla strips, Mexican rice, black beans.

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Ingredients

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General Ingredients

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil

2 tbs ReaLime juice

2 tbs Fresh cilantro

Grilled Chicken

4 Boneless skinless chicken breasts

2 tbs Tequila

1 tsp Lime zest

2 cloves Garlic, minced

Pico de Gallo

4 Roma tomatoes, diced

1/2 Red onion, finely chopped

1 Jalapeño, seeded and minced

Mexican Rice

1 cup White rice

1/2 cup Tomato sauce

1 1/2 cups Chicken broth

1/4 cup Onion, chopped

1/2 tsp Watkins garlic powder

1/2 tsp Cumin

Black Beans

1 can Canned black beans, drained and rinsed

1/4 cup Onion, diced

1 clove Garlic, minced

1/4 tsp Cumin

Tortilla Strips

4 Corn tortillas, cut into strips

1/2 cup Tuscany sunflower oil

Method

Grilled Chicken

Marinate the Chicken

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.

Grill 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.

Pico de Gallo

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.

Tortilla Strips

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.

Mexican Rice

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.

Black Beans

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.

Plating

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.