Margarita Chicken with Mango & Avocado Salsa

Football season is almost officially here. Like so many others, I love football – for the team (Go Steelers), the sport, and the food! While buffalo wings with an ice-cold beer are awesome, my go-to football meal is actually Margarita Chicken with Mango & Avocado Salsa. It might sound strange, but hear me out!

There is something magically fabulous about firing up the grill and having the husband perfectly cook marinated margarita chicken. While he does that, I quickly chop up a few fresh ingredients, steam rice in the cooker, and in just a few minutes – WHAM! A healthy, beautiful, fresh, and oh-so-mouth-watering meal is done! And we’re ready for some FOOTBALL! Plus, any leftovers are tossed together and eaten an hour later with tortilla chips. You know, in-between trash talking.

You’re Invited

Ok, football aside, this is also one of my top-raved-about meals that I prepare when we invite friends over for dinner.  Because it is so easy and can be made almost completely in advance, it is ideal for serving guests.  Am I the only one who gets stressed over having to shower, clean the house, make sure everyone is dressed, and prepare dinner?!  Plus, this meal looks like a lot of work but really isn’t, and pleases everyone.

We actually first had Margarita Chicken at my sister’s house.  She made it for my husband and me, and life has never been the same.  I can actually still remember the way it tasted that first night. And like a good marriage, it has only gotten better with practice & time.  It has grown to be a meal that we’re known for and is often requested by our kids!

Margarita Chicken with Mango & Avocado Salsa

Margarita Chicken

Marinating the chicken takes less than 3 minutes to prep; then covered & refrigerated until you’re ready to cook it.  The longer you marinate it, the more flavorful the margarita chicken will be. BUT do not let it go too long or the fibers in the meat will start to break down. Consequently, it will not be as yummy.

Grilled to Perfection

We prefer Basmati rice and cook it in our Instant Pot to perfection – fluffy, but not mushy.  Grilling times for your chicken will vary, so I recommend using an internal thermometer to make sure it is done.  Be sure to let your margarita chicken rest before you cut it. That way all the juices will have time to reintegrate into the meat & your chicken will be extra moist.

Mango & Avocado Salsa

To make my salsa prep time extra quick & easy, I dice my red pepper, onion, and cilantro in advance. This happens usually right after I marinate the chicken.  Later, I peel, dice, & combine the remaining ingredients while the chicken is grilling.

We layer our margarita chicken on top of the rice & then pile it high with salsa.  Grab a fork, a tall glass of limeade, and enjoy!

Recipe adapted from Southern Living‘s “Margarita Marinated Chicken with Mango Salsa.”

Margarita Chicken with Mango & Avocado Salsa

Margarita marinated chicken served with rice and fresh mango & avocado salsa. An easy & beautiful dish that’s perfect for a weeknight meal or to impress when having company over.

5 from 12 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Marinating Time: 2 hours hours

Total Time: 27 minutes minutes

Servings: 4 servings

Calories: 550kcal

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Ingredients

Chicken Marinade:

• 2 c. liquid Margarita Mix, non-alcoholic
• 1 c. Canola Oil
• 2 Limes, juiced
• 1 c. fresh Cilantro, chopped
• 2 tsp Salt
• ½ tsp Red Pepper Flakes
• 4 Boneless Skinless Chicken Breasts

Mango and Avocado Salsa:

• 1 Mango, peeled & diced
• 2 Avocados, peeled & diced
• 1 Red Bell Pepper, seeds & membranes removed, diced
• 2 tbsp Red Onion, chopped
• 1 tbsp fresh Cilantro leaves, chopped
• 1 tbsp Extra Virgin Olive Oil
• ½ Lime, juiced

Additional Ingredients:

• 4 c. cooked Long Grain White Rice (Basmati, Jasmine, etc)

Instructions

Marinated Chicken:

• In a large bowl, whisk together Margarita mix, oil, lime juice, cilantro, salt, & red pepper flakes. Add raw chicken, cover, & refrigerate for 2 – 6 hours.

Mango and Avocado Salsa:

• In a large bowl, combine mango, avocado, red pepper, onion, and cilantro. Drizzle with oil & lime juice. Gently stir to coat ingredients evenly. Set aside.
• Heat grill to medium. Remove chicken breasts from marinade and grill for 6 minutes on each side, until juices run clear & internal temperature reaches 165°. Allow meat to rest for 10 minutes.
• Slice chicken breasts against the grain and serve with rice & salsa.

Nutrition

Serving: 1breast | Calories: 550kcal | Carbohydrates: 56g | Protein: 44g | Fat: 18.6g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 112mg | Sodium: 106mg | Potassium: 1244mg | Fiber: 6.8g | Sugar: 6.8g | Vitamin A: 0IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg

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