This Margarita Grilled Chicken Recipe has so much flavor it'll make any night feel like a fiesta! With just a few fresh ingredients and an easy margarita marinade, you can make this restaurant favorite right at home.
So, fire up the grill and gather your family around—no one can resist this easy chicken recipe.
Copycat Chili's Margarita Grilled Chicken
Jump to:
- What makes this recipe irresistible
- Ingredients you’ll need
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s tips for the perfect dish
- Creative variations to try
- How to store leftovers
- Repurpose your leftovers
- More recipes you’ll love
- Perfect pairings: what to serve with
- Grilled Margarita Chicken Recipe
What makes this recipe irresistible
The easy method uses simple ingredients. (Plus, if you don't have a grill, you can use my alternate cooking technique!) AND unlike some margarita chicken recipes, this one doesn't have any alcohol, so everyone can enjoy it.
This copycat recipe tastes like the famous dish at Chili's restaurants but is much more affordable. You won't even have to wait for a table!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- frozen nonalcoholic margarita mix concentrate
- fresh lime zested and juice
- cloves of garlic
- salt and pepper
- Boneless skinless chicken breasts or, opt for thighs if you like dark meat.
- cilantro
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Zest the lime and mince the garlic.
- Combine the marinade ingredients, the margarita mix, juice, and zest of the lime and garlic in a large ziploc bag. Remove a ½ cup of the marinade and set aside for later.
- Add the chicken and seal the bag. Refrigerate for 2-4 hours.
- Heat the grill to 350 degrees. Clean grill grates.
- Remove the chicken from the bag, shaking off excess marinade. Discard used marinade. Season the chicken.
- Grill, covered, basting with remaining marinade. (Grilling time will vary based on the thickness of the chicken.)
- Chicken is done when an instant-read thermometer reads 165°. Rest for 5-10 minutes before slicing.
If you're new to grilling, here are some tips to help you avoid these common mistakes.
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Essential tools for this recipe
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- Grill pan or outdoor grill
- plastic ziplock bags
- meat thermometer
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Frequently asked questions (FAQ’s)
Nope, this recipe doesn't! We use a non-alcoholic margarita mix to enjoy all of those yummy flavors—without any alcohol. So, it's completely safe for kids and adults who don't consume alcohol.
Pure deliciousness! The grilled chicken is tender and flavored subtly with lime, garlic, cilantro, and a slight sweetness from the margarita mix. The fresh flavor is versatile, mouth-watering, and pairs great with any of your favorite side dishes.
For best results, yes. The citrusy marinade helps in two ways: it infuses the chicken with flavor, and the acid in the lime juice tenderizes the meat.
Deb’s tips for the perfect dish
Do not reuse the margarita chicken marinade. It's contaminated from the raw chicken, so you can't keep it for another time.
- Let the chicken sit at room temperature for about 15 minutes before you grill it. This will help it to cook more evenly and stay nice and juicy.
- Always let the chicken rest after cooking it. If you cut in too soon, the juices will leak, and your chicken will taste dry and sad. No one wants sad chicken! 🤣
Creative variations to try
- Not a fan of lime? You can use orange juice if you prefer it or just feel like switching things up.
- Add a pinch of chili powder and cayenne pepper or tajin to the marinade to imitate your favorite cocktail.
How to store leftovers
Refrigerate—In an airtight container, refrigerated margarita chicken will keep for three days.
Freezer—This delicious recipe lasts longer by freezing it in a gallon-sized zipper bag or another freezer-safe option. It'll last for three months.
Reheat—Let frozen chicken thaw in the fridge for 12-24 hours. Then, heat it in the microwave until hot, or bake it (covered) at 350 degrees F for about ten minutes.
Repurpose your leftovers
Leftover margarita grilled chicken makes excellent tacos. You can use flour tortillas or corn tortillas!
More recipes you’ll love
- These Grilled Honey-Glazed Chicken Thighs have all the flavor you crave from a backyard barbeque—sweet, smoky, juicy perfection.
- Versatile and fresh, Lemon Pepper Grilled Chicken is so flavorful and pairs well with any meal. It's much tastier than the store-bought stuff.
- Ribs on the Grill - if you like tender, meaty ribs, this is the recipe for YOU!
- Mexican Chicken Marinade has the tangy taste of lime, savory spice of cumin, and garlicky, herby flavors you'll crave weekly. Trust me, this is a staple recipe every home cook needs!
Perfect pairings: what to serve with
I love this recipe, it's just like my favorite at Chili's Restaurant. My favorite is to serve it with Mexican rice and seasoned black beans.
Start your meal with cheesy, creamy, spiced, and a little sweet, Mexican Street Corn Casserole. Or some fresh pico de Gallo. The salsa is terrific served on top of the chicken.
Crunchy and refreshing, Mexican Coleslaw is the perfect side dish, combining cabbage, beans, and a savory/spicy dressing.
Your friends might be expecting a margarita, so surprise and impress them with this Mexican Martini instead.
Isn't this chicken tasty? I hope you really enjoyed the recipe. If so, please leave a ⭐⭐⭐⭐⭐ rating!
Grilled Margarita Chicken Recipe
Ingredients
- 12 ounce can frozen nonalcoholic margarita mix thawed
- 1 fresh lime zested and juice
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless skinless chicken breasts
- 1 tablespoon minced cilantro for garnish optional
Instructions
- Zest the lime and mince the garlic.
- Combine the marinade ingredients, the margarita mix, juice, and zest of the lime and garlic in a large ziploc bag. Mix to combine. Remove a ½ cup of the marinade, set aside for later.
- Add the chicken breasts and seal the bag. Place the bag in a dish (just in case it leaks!) Refrigerate for 2-4 hours.
- When you're ready to grill, heat the grill to 350 degrees.
- Remove the chicken from the bag, shaking off excess marinade. Discard used marinade. Season the chicken with salt and pepper.
- Grill, covered, 5-7 minutes on each side, frequently basting with reserved marinade. (Grilling time will vary based on the thickness of the chicken.)*
- Chicken is done when an instant-read thermometer reads 165°. Remove from grill, rest on a clean plate covered with foil for 5-10 minutes before slicing.
- Serve garnished with lime wedges and cilantro.
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