Chilis Margarita Grilled Chicken And Belindas Mexican Rice Recipes

CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE

Steps:

• Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
• Remove chicken from marinade, and sprinkle with garlic salt and pepper.
• Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
• Serve with Mexican rice and black beans.
• Mexican Rice:.
• Cook rice in 1 tablespoon oil, until lightly browned.
• Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.

COPYCAT CHILI'S MARGARITA GRILLED CHICKEN RECIPE

Steps:

• In a glass bowl, add chicken tenders, margarita mix and salt. Stir so tenders are coated. Cover and refrigerate for 2-4 hours.
• While chicken is marinating, make your Pico de Gallo:
• In a bowl, mix together tomato, onion, jalapeno, salt, cilantro and juice from one lime
• Stir pico. Cover bowl and refrigerate until ready to serve.
• If making beans & spanish rice - make this about 20-30 minutes before you want to eat. The chicken takes less than 10 minutes to cook.
• After marinating, heat grill pan (or grill or air fryer) to medium high and spray heavily with non-stick cooking spray
• When skillet is heated, add half chicken tenders to grill pan. Cook for 2-3 minutes on each side. Turn on your exhaust fan - trust me.
• Reduce heat to medium low and cook rest of chicken tenders.
• When chicken is done, prepare your bowls. Place the spanish rice in the middle of the bowl. Surround the edges with black beans. Stack 3-4 chicken tenders on top like a teepee.
• Top chicken tenders with pico de gallo and tortilla strips.

CHILI'S MARGARITA GRILLED CHICKEN RECIPE

Steps:

• Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
• When ready to prepare, drain and dust chicken breasts with black pepper.
• Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
• If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
• Serve with a serving of your favorite Mexican rice and Pico de Gallo.