Chili's Margarita Grilled Chicken and Belinda's Mexican Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: Wow! That was really tender, tasty chicken! (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans. Ingredients:
4 boneless skinless chicken breasts |
1 cup margarita mix |
1/4 cup tequila |
1 tablespoon minced garlic |
garlic salt, to taste |
pepper, to taste |
1 cup white rice |
2 cups chicken broth |
1/4 cup salsa |
cumin, to taste |
garlic salt, to taste |
1 tablespoon vegetable oil |
Directions:
1. Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
2. Remove chicken from marinade, and sprinkle with garlic salt and pepper.
3. 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).
4. Serve with Mexican rice and black beans.
5. Mexican Rice:.
6. Cook rice in 1 tablespoon oil, until lightly browned.
7. Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
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