Ingredients
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-
4
-
1
-
1/4
-
1
-
-
-
-
1
-
2
-
1/4
-
-
-
1
-
Directions
Chili’s Margarita Grilled Chicken and Belinda’s Mexican Rice, 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 , I only made the rice (this time), but it turned out great! Rice was cooked perfectly, Moist, not mushy like other recipes I’ve followed There wasn’t as much seasoning as I’d like, but this is personal preferance and can easily be adjusted You put out an excellent recipe for Spanish/Mexican Rice that is now my go-to I grew up in El Paso, Tx and now live in Kentucky It’s hard to find GOOD food, so I’ve resorted to making my own at home Thank you for your creation!, Oh my goodness this was delicious!!! I marinated the chicken for 24 hours used 1/4 teaspoon cumin and garlic salt to taste for the rice Amazing chicken! Moist as can be!! We will be making this again for sure!!
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Steps
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1
Done
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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
Done
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Remove Chicken from Marinade, and Sprinkle With Garlic Salt and Pepper. |
|
3
Done
|
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). |
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4
Done
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Serve With Mexican Rice and Black Beans. |
|
5
Done
|
Mexican Rice: |
|
6
Done
|
Cook Rice in 1 Tablespoon Oil, Until Lightly Browned. |
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7
Done
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Add Chicken Broth, Salsa, Cumin, and Garlic Salt; Cover Pan and Simmer For About 25 Minutes, or Until Rice Is Tender. |
