Margarita-Marinated Chicken With Mango Salsa

Margarita-Marinated Chicken With Mango Salsa Recipe
Jazz up a boring weeknight with this margarita-marinated chicken dish complete with mango salsa. Make sure the chicken marinates 2-6 hours before grilling.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Chill: 2 Hours
Grill: 12 Minutes


2 large limes
2 cups liquid margarita mix
1 cup vegetable oil
1 cup chopped fresh cilantro
2 teaspoons salt
1/2 teaspoon ground red pepper
3 tablespoons tequila (optional)
6 boneless, skinless chicken breasts
2 cups uncooked long grain white rice
For Grilling No-Stick Spray
Garnish: fresh cilantro sprig


1. Cut limes in half. Squeeze juice into a shallow dish or large zip-top plastic freezer bag; add squeezed lime halves to juice. Add margarita mix, next 4 ingredients, and, if desired, tequila. Whisk (or seal bag and shake) to blend. Add chicken; cover or seal, and chill at least 2 hours or up to 6 hours. Remove chicken from marinade, discarding marinade. Set chicken aside.

2. Prepare rice according to package directions; keep warm.

3. Coat cold grill cooking grate with grilling spray; place on grill over medium heat (300°to 350°). Place chicken on grate.

4. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve over hot cooked rice. Serve with Mango Salsa, and garnish, if desired.

Dinah Vanhook, El Dorado, Arkansas,

Southern Living

January 2006
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