Margarita Chicken with Cilantro-Lime Rice and Guacamole
Grilled chicken is one of those meals that can be easily added to the weekly meal plan when you’re feeling stuck in indecisiveness about what’s for dinner. Most of the time, I really enjoy planning out our weekly menu. Sometimes, though, meal planning can become overwhelming- there are just so many recipes from so many different sources that I don’t know where to start. There is my cookbook collection, recipes I’ve torn out from magazines, plus those that I’ve saved to my Pinterest boards. (You can follow me here if you like!) When all of this is a little much, I remind myself to keep things simple and go back to old favorites. This blog is a handy little recipe collection that I often turn to when planning our weekly menu. It’s so convenient to have a list of recipes that I know will turn out great and that I am familiar with.
I’m happy to be adding this margarita chicken to my recipe collection, as it is quickly becoming a new favorite. We’ve made it three times so far this summer, and I’m sure it will be on the menu again soon. What really makes this meal is the simplest component- the guacamole. Please do not skip the guacamole, and be sure to get a little bit of it with each bite of chicken. I’m not much of a margarita drinker- I prefer wine or beer- but I’m sure this meal would be amazing with an ice-cold margarita in hand.
Margarita Chicken with Cilantro-Lime Rice and Easy Guacamole
Makes 4 servings
Fresh Margarita Chicken
- Zest of one lime, plus juice of 2 or 3 limes
- Zest and juice of one orange
- ¼ cup white wine or tequila
- 2 tbsp. extra virgin olive oil
- 1 tbsp. plus 1 tsp. honey
- ½ tsp. each of salt and pepper
- 2 cloves garlic, crushed
- 4 boneless, skinless chicken breast halves
- Cilantro-lime rice, for serving (recipe below)
- Easy guacamole, for serving (recipe below)
- In a small bowl, whisk together the lime zest, lime juice, orange zest, orange juice, wine (or tequila), olive oil, honey, and salt and pepper. Pour into a large zip-top bag and add the garlic and chicken. Seal the bag and make sure the chicken is evenly coated with the marinade. Refrigerate for 1-4 hours.
- When you are ready to cook the chicken, heat the grill to medium-high heat. Place chicken on the grill and discard the marinade. Cook chicken on the grill until cooked through (the internal temperature should reach 165 degrees F), flipping it halfway through. When done, let the chicken rest on a plate or cutting board for 5-10 minutes before serving. Serve chicken over cilantro-lime rice, topped with easy guacamole.
Makes 4 servings
- 1 cup brown jasmine rice (or long grain white rice)
- 2 cups water
- Juice of ½ lime
- 3 tbsp. fresh cilantro, chopped
- Bring water to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to a low simmer. Cook according to package directions until water is just absorbed by the rice. Stir to fluff and then gently stir in the lime juice and cilantro.
Source: Margarita Chicken and Cilantro-Lime Rice slightly adapted from Iowa Girl Eats.
Makes 4 servings
- 2 ripe avocados
- Generous squeeze of fresh lime juice
- Salt and pepper
- Peel and pit the avocados, place in a medium bowl, and mash with a fork. Mix in lime juice, salt, and pepper to taste. Serve immediately.
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