Reviewed: Mar. 30, 2013

We have made this several times for many different guests & it is always a huge success! The chicken stays so moist & juicy. Everyone always loves it & asks for the recipe. Thanks for sharing!

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Reviewer:

QMCASEY

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 2, 2013

This is a wonderful recipe for better than restaurant margarita chicken! My husband and I do not care for cilantro, so to add more flavor (and kick) I reduce the black pepper to 1T, and cut up a fresh, seeded jalapeño, plus a few banana peppers (not quite as hot), as well as a bit more lime juice and margarita mix. Be sure to give at least 5 hrs for the deepest flavor. If you don't have honey, just increase the amount of OJ.

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hireland

Reviewed: Jan. 1, 2013

Love love love this!

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Ogre

Reviewed: Aug. 25, 2012

Making this now but just saying, is it onion salt or onion powder?

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Bowie

Reviewed: Aug. 18, 2012

Made this chicken recipe several times, tried cutting corners once by using the premade margarita mix. Don't do it that way, follow the recipe as provided and you will have the guests raving about this chicken. Every time it has been great, just make certain to allow enough time for marinating, it just gets better!

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Reviewer:

msusparty77

Cooking Level: Intermediate

Home Town: Grosse Ile, Michigan, USA

Reviewed: Jun. 15, 2012

This recipe was great with a few mods. One NEVER use those packaged IQF frozen chicken breasts, use fresh ones and pound them to 1/2 inch and cut in half, really breaks down the breasts and the favors go all the way thru.I used frozen margarita mix thawed is a much stronger flavor

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clay

Reviewed: Apr. 13, 2012

This was great! I left out the liquor but yummy!

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Sock Monkey Mommy

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Apr. 6, 2012

I know this is the most cliché AllRecipes review of all time but “I would give this recipe 10 stars if I could.” I am going to make this very short because as you are reading this you could be making one of the most delicious recipes ever. I saw this recipe awhile back and wanted to make it, I never did because I did not have most of the ingredients and I eventually deleted it. As fate would have it, I ended up with some tequila and margarita mix I did not want, a few days later I ran across this recipe again. I made it exactly as directed, except I replaced the Triple Sec with additional orange juice and threw in some minced garlic. I served this with rice seasoned with garlic salt, cilantro and lime juice and it was sublime.

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learntosink

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Boulder, Colorado, USA

Reviewed: Mar. 20, 2012

My husband went nuts over this recipe. When the weather doesn't work for outdoor grilling, we use our little electric indoor grill. Yum!

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Reviewer:

Julie

Cooking Level: Expert

Home Town: Marcola, Oregon, USA

Living In: Reno, Nevada, USA

Reviewed: Mar. 15, 2012

WOW! Simply FANTASTIC!!! This has been on my "to try" lsit for some time, but I just got around to making it now. We've benn having unusually warm weather all week. My hubs LOVES to grill and I've been extremely busy with work. This was perfect not only because it was INSANELY easy to prepare (I prepped during my lunch hour) but also because it gave my hubs an excuse to pull out the grill before it cools off again lol. :) I must admit, I was worried that the olive oil taste would overpower everything else (my marinade REAKED of EVOO), but to my surprise it didn't - and I used straight up EVOO instead of the light EVOO called for. I was also worried that my chicken would be bland (I only marinated it for 5 hours), but it was anything BUT bland! Served just like Chili's does theris over a bed of rice, topped with fresh pico de gallo and tri-colored tortilla strips and black beans on the side. Margaritas completed our meal. Thsi will become a permanent staple in my summer menu rotation for sure. Thanks for sharing, CHEFBIBG! :-)

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