Margarita Chicken


  • 1 (10-ounce) can frozen nonalcoholic margarita mix, thawed
  • 3 tablespoons lime juice
  • 3 cloves garlic, minced
  • 4 (6-ounce) chicken breast halves, boneless and skinless
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a small bowl, combine the margarita mix, lime juice, and garlic.
  2. Pour 1 cup of the marinade into a shallow dish, reserving the rest.
  3. Add the chicken to the shallow dish, turning them to coat.
  4. Cover and refrigerate the chicken and the reserved marinade separately for at least 2 hours and up to 4 hours.
  5. Oil the grill racks.
  6. Preheat the grill to medium heat.
  7. Drain the chicken, discarding the marinade it was in and keeping the reserved marinade.
  8. Sprinkle the chicken with the salt and pepper.
  9. Place the chicken on the grill, covered, and cook until the chicken reaches 165 degrees F internally, about 5-7 minutes on each side.
  10. While the chicken cooks, baste frequently with the reserved marinade.
  11. Serve hot.

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