Lime Margarita Grilled Chicken and Jalapeno Black Beans is an easy, healthy recipe, marinated in lime margarita mix with homemade jalapeno black beans.

In college, my favorite restaurant to eat at with my girlfriends was Chili’s. One, because of the chips and salsa, two, because of the chocolate brownie sundae (they don’t carry this one anymore), and three, because they had the best Margarita Lime Chicken.

Lime Margarita Grilled Chicken and Jalapeno Black Beans
The chicken is one of those kinds of dishes you just crave – at least I do. I think it is the sweet and saltiness of the marinade with the moist chicken resting on a bed of black beans. Have that with some chips and salsa and it completes dinner for me. I have since then attempted to perfect my chicken and will make it on occasion just to bring back the good ole’ days.

As much as I love this, my husband doesn’t like the sweetness of the chicken, so this is something I make when I have a craving. He still eats it…maybe he is afraid of what will be grilled next if he doesn’t?

Grill on up and enjoy! XOXO San

How do you make Lime Margarita Grilled Chicken and Jalapeno Black Beans?

Black Beans
  • Bring 6 cups of water to a boil and add dry black beans. Boil for 1 minute. Cover and remove from heat, then let it sit for an hour before draining.

  • Pour beans back into pot and cover with 3 cups of water; bring to a boil over high heat. Reduce heat once boiling and simmer covered for 30 minutes. 

  • Stir in the medium onion and simmer 30 minutes more. Add the garlic cloves, cumin, and 1 jalapeno, and simmer uncovered for 30 minutes, stirring occasionally. Taste test and season as you’d like. 

  • Once beans are thoroughly cooked, place in medium serving bowl and set aside until ready to plate.

Chicken
  • Poke a few holes in chicken after pounding it thin. Place in a large bowl and season with salt, pepper, and garlic powder. Squeeze in 1 1/2 limes and add margarita mix. Cover and put in fridge to marinate for a couple of hours. I like to do this at lunchtime and let it sit until ready to grill.

  • Heat grill and cook chicken for 3-4 minutes on each side, until thoroughly cooked. Remove from grill and plate over finished beans.

Pico
  • In a small bowl mix together tomatoes, cilantro, onion, and 1 jalapeno. Season with salt and squeeze 1/2 a lime over it. Set aside in the fridge until ready to serve.

  • Mix chopped tomatoes, cilantro, 1/2 onion, and jalapeno together in a small bowl. Season with salt to taste and squeeze 1/2 a lime over it.

  • Top chicken with pico if desired, serve, and enjoy!

 If you like this recipe, check out these Jalapeño-Lime Grilled Chicken Kabobs.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Lime Margarita Grilled Chicken and Jalapeno Black Beans

Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 6
Calories: 395 kcal
Lime Margarita Grilled Chicken and Jalapeno Black Beans is an easy, healthy recipe, marinated in lime margarita mix with homemade jalapeno black beans.

Ingredients
 

  • 4 chicken breasts pounded thin
  • 2-3 cups lime margarita cocktail mix I like On the House
  • dash garlic powder
  • 2 limes juiced
  • 1/2 pound dry black beans
  • 1 medium onion roughly chopped
  • 3 fresh garlic cloves pressed
  • 1/2 teaspoon ground cumin
  • salt and white pepper to taste
  • 2 jalapenos separate, seeded and diced
  • 1 large tomato chopped
  • 1/2 white onion chopped
  • 1/4 cup cilantro chopped

Instructions
 

Black Beans

  • Bring 6 cups of water to a boil and add dry black beans. Boil for 1 minute. Cover and remove from heat, then let it sit for an hour before draining.
  • Pour beans back into pot and cover with 3 cups of water; bring to a boil over high heat. Reduce heat once boiling and simmer covered for 30 minutes. 
  • Stir in the medium onion and simmer 30 minutes more. Add the garlic cloves, cumin, and 1 jalapeno, and simmer uncovered for 30 minutes, stirring occasionally. Taste test and season as you'd like. 
  • Once beans are thoroughly cooked, place in medium serving bowl and set aside until ready to plate.

Chicken

  • Poke a few holes in chicken after pounding it thin. Place in a large bowl and season with salt, pepper, and garlic powder. Squeeze in 1 1/2 limes and add margarita mix. Cover and put in fridge to marinate for a couple of hours. I like to do this at lunchtime and let it sit until ready to grill.
  • Heat grill and cook chicken for 3-4 minutes on each side, until thoroughly cooked. Remove from grill and plate over finished beans.

Pico

  • In a small bowl mix together tomatoes, cilantro, onion, and 1 jalapeno. Season with salt and squeeze 1/2 a lime over it. Set aside in the fridge until ready to serve.
  • Mix chopped tomatoes, cilantro, 1/2 onion, and jalapeno together in a small bowl. Season with salt to taste and squeeze 1/2 a lime over it.
  • Top chicken with pico if desired, serve, and enjoy!
Calories: 395kcalCarbohydrates: 46gProtein: 40gFat: 4gSaturated Fat: 1gCholesterol: 96mgSodium: 236mgPotassium: 1247mgFiber: 7gSugar: 19gVitamin A: 320IUVitamin C: 19.3mgCalcium: 72mgIron: 2.8mg
Tried this recipe?Let us know what you think!

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9 Comments

  1. As soon as I saw your title I thought of the lime chicken at Chili’s! Love it! I’m going to have to try this recipe.
    Thanks!

  2. Any unique Mexican rice ideas? I’m not a big fan of rice, but it seems like it would fit with this recipe

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