Margarita Chicken with Fiesta Rice

This chicken is perfect for your next barbecue. It’s fun and festive and is so easy to prepare. I made this last weekend when Nicole and Kelly had two of their good friends staying with us at the cabin and it was a huge hit! Everyone raved about it!! It was perfect for entertaining because almost everything can be done ahead of time.  I froze the chicken in the marinade and then defrosted it that day. I had also made and froze the fiesta rice ahead of time as well. The sauce was made ahead too, and kept refrigerated.  Dinner could not have been easier that night.

Now let’s talk about the delicious flavors. The marinade gives the chicken a slightly sweet flavor and it’s balanced nicely with the tanginess of the cilantro lime sauce. The fiesta rice also has a little tanginess from the lime juice and is great for soaking up any extra sauce. It is truly a crowd pleaser!!

Serve this up with some margaritas and you’ll have an instant party!

Margarita Chicken with Fiesta Rice

For Chicken:

• 1 lb boneless chicken breasts
• 1/2 cup margarita mix
• 2 tbsp tequila
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil

For Sauce:

• 1 cup light sour cream
• 2 tbsp light mayonnaise
• juice from 1 lime
• 1 small clove garlic, grated
• 2 green onions, finely chopped
• 2 tbsp cilantro, finely chopped
• 1/4 tsp salt
• 1/4 tsp pepper

For Rice:

• 1 cup white rice
• 2 cups water
• juice from 1/2 of a lime
• 2 tbsp cilantro, finely chopped
• 1/2  (15 oz) can black beans, drained and rinsed
• 1/2 cup frozen corn, thawed

In a small bowl, combine margarita mix, tequila, chili powder, salt and pepper.  Slowly whisk in olive oil.

Place chicken in a gallon size plastic storage bag.  Pour marinade over the top.

Marinade in refrigerator for at least 30 minutes and up to overnight.  Alternatively, you can freeze chicken at this point and defrost when ready to use.

Preheat grill to medium heat.  Grill chicken for 5-7 minutes per side until cooked through.

To prepare Cilantro Lime Sauce:

In a small bowl, combine sour cream, mayo, garlic, lime juice, green onion, cilantro, salt and pepper.

Refrigerate until ready to use.

For Rice:

Add rice and water to a medium sauce pan.  Bring to a boil.

Reduce heat to low, cover and simmer for 15 minutes.

Turn heat off and let sit for 5 minutes.

Stir in lime juice, cilantro, black beans and corn.

To serve, spoon rice onto dinner plates, place a chicken breast on top of rice and top with sauce.

ENJOY!

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