Print

Chili’s Margarita Grilled Chicken

Chili's Margarita Grilled Chicken - recipe card
Print Recipe

A zesty, citrus-marinated grilled chicken breast with a smoky, slightly sweet glaze, inspired by the classic restaurant dish. The tangy lime and orange flavors are balanced with a hint of garlic and a touch of honey, creating a juicy, caramelized exterior and tender interior.

Ingredients

Scale
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 2 tablespoons freshly squeezed orange juice (about 1/2 orange)
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 cup chopped fresh cilantro, divided
  • 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to even thickness
  • 1 lime, cut into wedges, for serving

Instructions

  1. In a medium bowl, whisk together the lime juice, orange juice, olive oil, honey, minced garlic, cumin, 1 teaspoon kosher salt, black pepper, smoked paprika, and 1/4 cup of the chopped cilantro. This marinade balances acidity, sweetness, and spice—the honey helps promote caramelization on the grill while the citrus tenderizes the chicken.
  2. Place the pounded chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, turning to coat each piece thoroughly. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Do not marinate longer than 4 hours, as the acid can break down the protein and make the chicken mushy.
  3. While the chicken marinates, preheat your grill to medium-high heat (about 400°F / 204°C) and lightly oil the grates. If using a gas grill, preheat with the lid closed for 10 minutes. If using a charcoal grill, wait until the coals are covered with gray ash.
  4. Remove the chicken from the marinade and let any excess drip off. Discard the marinade—do not reuse it for basting, as it contains raw chicken juices. Pat the chicken dry with paper towels to ensure a good sear and prevent sticking.
  5. Season both sides of the chicken lightly with additional kosher salt and pepper. This extra seasoning is crucial because the marinade’s salt is absorbed during marinating, but a final sprinkle enhances the crust.
  6. Place the chicken on the hottest part of the grill, presenting the presentation side (the smoother side) down. Cook for 5-7 minutes without moving, until the chicken develops golden grill marks and is easy to lift off the grates. If it sticks, it’s not ready to flip.
  7. Using tongs, flip the chicken over and move it to a cooler zone of the grill (if using charcoal) or reduce the heat to medium (if using gas). This two-zone cooking method allows the chicken to cook through without the exterior burning. Continue to cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part.
  8. During the last 2 minutes of grilling, brush each breast with a little extra honey (if desired) to build a sticky glaze. Watch closely to prevent burning—honey contains sugars that caramelize quickly.
  9. Transfer the chicken to a cutting board and let it rest, tented loosely with aluminum foil, for 5 minutes. This resting period allows the juices to redistribute, ensuring moist, flavorful meat. Do not skip this step.
  10. To serve, slice each breast against the grain into 1/2-inch thick slices. Arrange on a platter and garnish with the remaining 1/4 cup of fresh cilantro and lime wedges. Squeezing fresh lime over the top brightens the dish and enhances the margarita flavor.

Notes

Storage: Refrigerate leftover chicken in an airtight container for up to 3 days. Freezing: Cooked chicken can be wrapped tightly and frozen for up to 3 months. Reheating: For best results, reheat in a 350°F (175°C) oven for 10-12 minutes, or until warmed through. You can also microwave on high for 1-2 minutes, but the texture will be softer. For a crispy surface, reheat in a skillet over medium heat with a splash of chicken broth or water, covered, for 3-4 minutes.

Nutrition

Keywords: margarita chicken, grilled chicken, chili's copycat, citrus chicken, lime chicken, easy weeknight dinner, summer grilling, chicken breast recipe, Tex-Mex, restaurant style

Find it online: https://copycatkitchenco.com/chilis-margarita-grilled-chicken/