Margarita Chicken 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.
Serve with side of Alabama White Sauce for dipping!
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Why you'll love this recipe
✔️ The easy method uses simple ingredients. (Plus, if you don't have a grill, you can use my alternate cooking technique!)
✔️ 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—and you don't have to wait for a table!
Why this recipe works
With tangy, fresh lime juice, smoky grill flavor, and a perfect balance of sweetness, copycat Chili's margarita chicken will light up your taste buds with excitement.
The citrusy, flavorful marinade ensures that your chicken is tender and juicy—every time. No dry protein here!
Plus, the flavors of margarita chicken pair really well with all of your Mexican food favorites. It's so versatile! Whip up a batch of cilantro lime rice, heat some black beans, and you have an easy weeknight meal or one that'll impress dinner party guests.
Just don't forget some homemade pico de Gallo and maybe some fresh margaritas, too!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- frozen nonalcoholic margarita mix concentrate
- lime zested and juice
- cloves of garlic
- salt and pepper
- boneless skinless chicken breasts
- cilantro
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. Mix to combine. Remove a ½ cup of the marinade, and 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 the grill, and rest on a clean plate covered with foil for 5-10 minutes before slicing.
- Serve garnished with lime wedges and cilantro.
Equipment
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FAQ's
Nope! 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.
Insert a meat thermometer into the thickest part of the chicken breast. It's finished cooking when the internal temperature reaches 165 degrees F.
Deb's tips
- Don't save any used 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.
- Place chicken carefully down onto the grill grates. Then, don't shift or move it! This is how kitchen pros get pretty grill lines on their chicken.
- If you're new to grilling, be sure to avoid these common mistakes.
- Always let the chicken rest after cooking it. If you cut in too soon, the juices will leak out all over, and your chicken will taste dry and sad.
Variations
- Not a fan of lime? You can use orange juice if you prefer it or just feel like switching things up.
- For a stronger garlic flavor, add some garlic powder—it's more potent than fresh cloves.
- Enjoy spicy margaritas? You can add a pinch of chili powder and cayenne pepper or tajin to the marinade to imitate your favorite cocktail.
- Feel free to use boneless, skinless chicken breast halves or tenders to make cook time even shorter. Or, opt for thighs if you like dark meat.
- No grill—no problem. Use a grill pan or skillet on the stove to sear each side of the chicken, then finish it off in the oven until it comes to temp.
- Garnish with fresh cilantro if you have a nice bunch to use up.
- Once finished resting, chop up the chicken to use it for margarita chicken tacos. (It goes super well with flour and corn tortillas!)
Storage
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.
Related recipes
- 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!
Serve with
- Cheesy, creamy, spiced, and a little sweet, Mexican Street Corn Casserole is a fun spin on the widely popular street-food snack.
- Crunchy and refreshing, Mexican Coleslaw combines cabbage, beans, and a savory/spicy dressing into the perfect side dish or taco topper!
- Your friends might be expecting a margarita, so surprise and impress them with this Mexican Martini instead. It's fancy and so, so good!
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Grilled Margarita Chicken
Ingredients
- 12 ounce can frozen nonalcoholic margarita mix thawed
- 1 fresh lime zested and juice
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless skinless chicken breasts
- 1 tablespoon minced cilantro for garnish optional
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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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