26 Jul Chili’s® Margarita Grilled Chicken #SundaySupper #Copycat Recipes
This Sunday’s #SundaySupper team is surely having a blast having come up with the best of the best for our favorite copycat recipes! Our host is Colleen of The Redhead Baker, and we are grateful for her work in putting this event together! When I found out the theme, I immediately signed up to contribute my own recipe. I’ve been playing with copycat recipe conversions/assimilations for years and I have a couple recipes up my sleeve that I am particularly fond of and proud of creating. One of which today, I’m sharing is a recipe that I have made numerous times for my family as well as friends and clients. It’s really pretty simple and it’s always a hit with my diners. This only takes a little advance work to have a super yummy chicken dish on the table in no time once you are ready to cook. Just plan ahead for the best results; it’s WORTH it!
Ever wondered how they, (the professionals) get those chicken breasts so moist and tender in the restaurants? One secret is in brining! Not only that, but when you brine + marinate, you are going to have something extraordinarily tender and juicy that you won’t soon forget! For this dish, I did both processes and the results were really wonderful! I also added the real deal: Jose Cuervo® along with a premium Margarita mixer and fresh limes to gain the most bang for the buck with flavor impact. Also, I want to mention that when attempting do create a copycat recipe, do not get discouraged if you don’t succeed the first try. Sometimes it takes several twists along the way, playing with flavor profiles and portions of ingredients to attain that “perfect” effect that says: GOT IT! For this dish, I’ve played at least 5 times with levels of spices and with and without using actual tequila. I’ve found that others who’ve played with Chili’s Margarita Chicken have used just the mixer without the alcohol. I think either way is fine, but I think the kick with tequila “makes it.”
It’s been a while since I first enjoyed Chili’s Margarita Chicken, but let me say this: it really is yummy. I think I’ve captured the true essence of the dish with my version, and I’m happy with my efforts at home if I don’t get to dine out at the restaurant. So without further ado, here is what you’ll need to have some Chili’s Margarita Chicken of your own on your Sunday Supper table really soon! And be SURE to read to the bottom of my post for all the amazing copycat recipes the Sunday Supper Tastemakers have cooked up today! You’ll want to try each one!
4 boneless, skinless chicken breasts (brined for 24 hours in a quart of water + 1/4 c sea salt, 1/3 c raw sugar or coconut sugar, 1 smashed garlic clove and 1 black pepper corns, then rinsed completely in cool water)
2 c good quality margarita mixer
1/2 c tequila (Jose Cuervo® is my preference)
3 T olive oil
1 T Braggs® Liquid Aminos
1/4 c lime juice
1 t sea salt
1 t chipotle pepper
1/2 t garlic powder
Pico de Gallo (1 small, fresh chopped tomato, 1/3 c sweet, chopped onion, 1 seeded, finely chopped jalapeno, 1 small bunch chopped cilantro and a splash of lime juice)
shredded cheddar cheese
more cilantro to garnish
After brining the chicken overnight, mix marinade by combining the first 7 ingredients listed beneath the chicken breasts. Place chicken in the marinade, top with fresh sprigs of cilantro and put in a ziplock bag or covered bowl for several hours, turning occasionally.
When ready to make the chicken, remove from the bag and pour marinade in a small saucepan.
Turn heat up to high and reduce marinade until it is slightly thickened, about 10 minutes. Use this to brush on chicken once you place it on the grill.
Meanwhile heat grill to medium high ~ 350-400 F. Spray with nonstick to prevent sticking.
Place chicken breast on hot grill and do not move for 5 minutes. Brush on reduced marinade. Lift and turn slightly to get cross-hatch grill mark and leave for 30 sec. Flip chicken, brush on more marinade and cook another 4 minutes. Remove to the upper rack to continue cooking on low temperature for another 5 minutes.
Remove chicken to a platter and cover with tented foil.
Let rest 7 minutes before serving with shredded cheddar, Pico de Gallo, sour cream and fresh cilantro. (I made my Southwest Black Beans and served the chicken atop my beans.) This is yummy and impressive for your guests!
- 2 boneless, skinless chicken breasts (brined for 24 hours in a quart of water + ¼ c sea salt, ⅓ c raw sugar or coconut sugar, 1 smashed garlic clove and 1 black pepper corns, then rinsed completely in cool water)
- 2 c good quality margarita mixer
- ½ c tequila (Jose Cuervo® is my preference)
- 3 T olive oil
- 1 T Braggs® Liquid Aminos
- ¼ c lime juice
- 1 t sea salt
- 1 t red pepper flakes
- ½ t garlic powder
- Pico de Gallo (fresh chopped tomato, sweet onion, jalapeno and cilantro with a splash of lime juice)
- shredded cheddar cheese
- sour cream
- more cilantro to garnish
- After brining the chicken overnight, mix marinade by combining the first 7 ingredients listed beneath the chicken breasts. Place chicken in the marinade in a ziplock bag for several hours, turning occasionally.
- When ready to make the chicken, remove from the bag and pour marinade in a small saucepan.
- Turn heat up to high and reduce marinade until it is slightly thickened, about 10 minutes.
- Meanwhile heat grill to medium high ~ 350-400 F. Spray with nonstick to prevent sticking.
- Place chicken breast on hot grill and do not move for 5 minutes. Lift and turn slightly to get cross-hatch grill mark and leave for 30 sec. Flip chicken and cook another 4 minutes. Remove to the upper rack to continue cooking on low temperature for another 5 minutes.
- Remove chicken to a platter and cover with tented foil. Let rest 7 minutes before serving with shredded cheddar, Pico de Gallo, sour cream and fresh cilantro. (I made my Southwest Black Beans and served the chicken atop my beans.) This is yummy and impressive for your guests!
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