Who says you can only drink Tequila?
This margarita chicken recipe is so light and so delicious, that you will be making this all the time. This recipe was inspired by a menu item the chain restaurant Bahama Breeze once had on their menu. I am not sure if it is exact because it’s been over a decade (wow that hurts to type) since I remember having this, but it is pretty delicious.
This recipe requires you to marinate and grill chicken breasts and then after cooking, you top them with the “margarita” dressing. I highly recommend you doubling or tripling the margarita dressing because it is good on tacos or any leftover chicken or shrimp you have laying around. The dressing makes this recipe. For the chicken, I outline below how to best grill it, but in all honesty, you could shred rotisserie chicken and pour the margarita dressing over it and it would still be good (but maybe just not AS good).
This recipe is unfortunately not Whole30 (due to the honey and alcohol) nor is it paleo (due to the alcohol. You can replace the tequila with lime juice if you do not have access to alcohol to make this paleo, but I will say the little hint of tequila really does take this recipe to the next level.
This chicken is very versatile. I typically serve with rice and some kind of pico de gallo (either tomato based or pineapple/mango based). I have also served this on top of mixed greens topped with a kind of pico de gallo and some guacamole. Also, this is very good in tacos! Basically, you can’t go wrong with this one!
- For the chicken:
- 2 to 2 ½ pounds of boneless, skinless chicken breasts
- The juice of one orange**
- The juice of two limes**
- The juice of two lemons**
- **This should equate to about 1 cup of citrus juice combined.**
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- 1 TBSP minced garlic
- 3 TBSP avocado oil
- For the margarita dressing:
- 2 TBSP finely chopped fresh cilantro
- 3 TBSP orange juice
- 2 ½ TBSP honey
- ½ TBSP tequila
- Mix all “For the Chicken” ingredients together in a plastic baggie, bowl, or casserole dish.
- Let chicken to marinade for at least two hours (can let marinate overnight, up to a day).
- Be sure to flip the chicken, stir the bowl, shake the baggie (all depending on what you are marinating in) about halfway through the marinate period.
- When ready to cook, preheat your grill over medium-high heat.
- Grill several minutes per side, flipping halfway through. Total time will depend on how hot your grill gets and how thick your chicken breasts are. Typically this ranges from 10-20 minutes. To know when the chicken is done, it must reach an internal temperature of 165° Fahrenheit.
- While the chicken is grilling, mix all the “Margarita Dressing” ingredients in a small bowl. Whisk together until everything is well combined. Set aside.
- Once chicken reaches 165° Fahrenheit internal temperature, remove from the grill.
- Pour the margarita dressing over the chicken.
- Let chicken rest for 5-10 minutes before slicing and serving.
- This recipe yields 4-6 servings.
- I recommend doubling the margarita dressing recipe and storing in the refrigerator. It is great over grilled chicken salads or tacos. You can also skip the grilling chicken in this recipe and just toss shredded rotisserie chicken with this dressing.
- If you are avoiding alcohol, you can remove it from this recipe and replace it with extra lime juice.