Clever Kitchen: Margarita Chicken with Mango & Avocado Salsa

by Alecia on September 18, 2012

A few years ago, my sister made this amazing recipe for Margarita-Marinated Chicken with Mango Salsa. It was like nothing we had ever tasted before – light, refreshing, and very flavorful!!  Over the years, this has probably become our most beloved and most-often made meal (no joke).  In all honesty, I cannot believe I haven’t posted it before!!  Even my girls beg for this meal – and eat every last bite of it!!

The key to this recipe is fresh ingredients – so make sure to take advantage of the last few drops of summer left and grab those perfectly ripe Mangos & Avocados for this mouth-watering recipe!  This recipe will serve 4 people, but if you’re making this dish for a large crowd, just double the ingredients (including marinade) and VOILA!

Margarita Chicken with Mango & Avocado Salsa

Basic Ingredients -

    • 2 – 4 boneless, skinless Chicken Breasts
    • 2 c. white Rice, cooked (we like Basmati or Jasmine best)

Marinade -

    • 1 c. liquid Margarita Mix (we buy whatever brand is on sale – without the alcohol in it)
    • 1/2 c. Canola Oil
    • 1 Lime, juiced
    • 1/2 c. fresh Cilantro, chopped
    • 1 tsp Salt
    • 1/2 tsp Red Pepper

In a large seal-able container, combine all of the above ingredients, stirring to mix.  Add raw chicken breast, seal, and refrigerate for 4 – 8 hours.

Mango & Avocado Salsa -

    • 1 Mango, peeled & diced
    • 1 Avocado, peeled & diced
    • 1/2 Red Pepper, seeded and diced
    • 2 tbsp Red Onion, chopped (optional)
    • 1 1/2 tbsp fresh Cilantro, chopped
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tbsp Lime juice (or 1/2 fresh lime, juiced)

Prepare all of your fresh ingredients above and toss in a large bowl to combine.  Set aside until chicken & rice are cooked.

Cook rice per instructions on the package.

Grill marinated chicken on the grill over medium heat for 12 minutes (6 mins per side) or until internal temperature registers 165º.  Allow cooked chicken to rest 10 minutes before slicing.

To plate your dish, start with a helping of rice, top with chicken, and finish it off with the salsa (see photo above).  Enjoy!!

You can store leftovers in an air-tight container in the refrigerator.  The avocado may brown a bit, but it is still fine to eat.  If you’re like us, though, you won’t have any salsa leftover – or you’ll eat it as a late-night snack with chips!!

Like this recipe?!  Hit the printer icon below the post to print it or share your love by using one of the TwitterFacebook, or Pinterest tabs below!  Of course, you can find plenty more yummy recipes from my Clever Kitchen, too!  If you make this recipe, TELL ME how you like it in the comments below!

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