Chili’s® Margarita Grilled Chicken #SundaySupper #Copycat Recipes

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26 Jul Chili’s® Margarita Grilled Chicken #SundaySupper #Copycat Recipes

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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!

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Ingredients

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)

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shredded cheddar cheese

sour cream

more cilantro to garnish

Instructions

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.

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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.

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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.

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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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5.0 from 1 reviews
Chili's® Margarita Grilled Chicken #SundaySupper #Copycat Recipes
Author: 
Recipe type: Copycat
Cuisine: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Copycat Chili's Margarita Chicken with Jose Cuervo, fresh lime juice over black beans. Divine and impressive for guests!
Ingredients
  • 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
Instructions
  1. 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.
  2. When ready to make the chicken, remove from the bag and pour marinade in a small saucepan.
  3. Turn heat up to high and reduce marinade until it is slightly thickened, about 10 minutes.
  4. Meanwhile heat grill to medium high ~ 350-400 F. Spray with nonstick to prevent sticking.
  5. 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.
  6. 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!

 

Sunday Supper Movement
Take a look at all the wonderful copycat recipes presented today~

Drinks

Appetizers

Condiments

Main Courses

Side Dishes

Desserts

Interested in learning more about Sunday Supper? We welcome new members! Come visit us at http://sundaysuppermovement.com/ 

 

 

 

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24 Comments
  • Shelby
    Posted at 08:24h, 26 July Reply

    This looks absolutely delicious! I’ve never had the restaurant version but I don’t need to now I’ve got yours!

    • Valerie Cathell Clark
      Posted at 13:28h, 28 July Reply

      Thank you my friend! Let me know if you try it — we just love this one and I hope you do too! xo

  • Hezzi-D
    Posted at 09:39h, 26 July Reply

    I lvoe this dish and have actually made a version of it myself. It’s so good and yours look tasty!

    • Valerie Cathell Clark
      Posted at 13:28h, 28 July Reply

      Thank you so much! I’d LOVE to have your version to try. Perhaps a combo of mine and yours would be fun to try! I’ll have to play in the kitchen some more…xo

  • Liz
    Posted at 11:57h, 26 July Reply

    Mmmmmm….what a glorious way to prepare chicken! I love the how moist brining makes meats—truly makes a huge difference in the results.

    • Valerie Cathell Clark
      Posted at 13:26h, 28 July Reply

      It SO does, Liz! I’ve become a brining nut! But I love how moist everything turns out by taking the extra step. It’s a favorite for sure! xo

  • Chris Baccus
    Posted at 12:19h, 26 July Reply

    I’ve never been to a Chili’s. This looks great though and I’ll add a margarita to wash it all down.

    • Valerie Cathell Clark
      Posted at 13:26h, 28 July Reply

      Thanks so much, Chris! A margarita is definitely called for with this dish. It’s one of our favorites and perfect for summer entertaining. 🙂

  • Teri@The Freshman Cook
    Posted at 13:28h, 26 July Reply

    This looks amazing and sounds so good! I love Margarita chicken, but I haven’t had it at Chili’s. Can’t wait to try this!

    • Valerie Cathell Clark
      Posted at 13:25h, 28 July Reply

      Thank you, Teri! It’s one of our absolute favorites! Very juicy and flavorful if you take the extra time to brine as well. I just throw things in brines in less than 5 minutes early in the day and then we’re ready to grill that night. This one, I did a marinade too — just because it was for #copycat #SundaySupper. Really turned out yummy :)xo

  • DB, Foodie Stuntman | Crazy Foodie Stunts
    Posted at 15:05h, 26 July Reply

    It was such a pleasure to get to know you and your husband this past week. We WILL have to do it again, hopefully sooner rather than later.

    Regarding the dish, I’ve had it at Chili’s several times in the past but the closest one to where I live now is at the airport and haven’t had it since moving to Washington. Now I don’t have to go there at all! I especially like how you brined and marinated the chicken in this dish. I would have never thought to do so and I’d imagine the chicken to be really flavorful.

    • Valerie Cathell Clark
      Posted at 13:23h, 28 July Reply

      Thank you, DB! It was a pleasure for us as well! I’ve been playing with this dish for a while. I’ve been brining things much more frequently and it really has helped me improve. It was indeed quite juicy and flavorful — and worth the extra time, but little fuss. 🙂 xo

  • Marlene @Nosh My Way
    Posted at 20:48h, 26 July Reply

    I cook chicken breast all the time and would you believe I have never brined them. I guess it’s time to try it out. Love this recipe Val.

    • Valerie Cathell Clark
      Posted at 13:21h, 28 July Reply

      Thank you, Marlene! I have become a brining freak! It has helped elevate my cooking so much and it’s just a time issue more than anything, otherwise pretty easy. Thanks my friend! xo

  • Lauren @ Sew You Think You Can Cook
    Posted at 11:11h, 27 July Reply

    Brining chicken is definitely a great pro-tip. I’ve done it a few times, but it’s not something I do regularly. It should be mandatory when grilling though!

    • Valerie Cathell Clark
      Posted at 13:20h, 28 July Reply

      Lauren – I only in the last two years really embraced brining. I find that it has enhanced my cooking skills and quality tremendously. I have pork chops brining now in a new recipe I’m creating today. It really isn’t much extra work — just a time issue. I try to remember to do it first thing and let it go. Thanks for visiting me 🙂 xo

  • Sarah E.
    Posted at 09:13h, 28 July Reply

    I’m a creature of habit – so although I see all these amazing things on the menu, I always go for the same things. It’s probably why I end up with so many copycat recipes to make at home. I’m way more likely to make them at home 🙂 This is one of those that I’ve always meant to order, but never have. Pinned the recipe to try very soon!

    • Valerie Cathell Clark
      Posted at 13:17h, 28 July Reply

      I hope you enjoy it Sarah! Thanks for visiting me 🙂 It’s one of our favorites!

  • Laura Dembowski
    Posted at 14:59h, 28 July Reply

    I used to eat at Chili’s all the time. It’s nice to know I can recreate one of their classic dishes!

  • Constance Smith
    Posted at 15:34h, 28 July Reply

    That looks amazing!

  • Marion@LifeTastesGood
    Posted at 10:47h, 31 July Reply

    I’ve never had this dish, but your version looks and sounds so flavorful! Thanks for sharing, Valerie., I’m looking forward to whipping this up in my kitchen soon 🙂 Have a great weekend!

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