Alright. The truth is there are recipes on this blog that are great. There are other recipes that I like but they will most likely not be made more than a couple times a year. And then, there are recipes that I can become a little fanatical about because they are THAT good. This recipe is seriously award winning. I wish I cared, or knew of a contest I could enter this recipe into. I don’t know how I have gone this long in my life without trying a margarita mix (non alcoholic version of course :). That drink is awesome! It makes for an incredible marinade for chicken and I’m sure anything you put in it. This recipe for this Margarita Coconut Chicken is unbelievebly good, fresh and healthy. The chicken is grilled to perfection..nice and juicy, then the marinade is boiled to a thick, sweet & sour sauce, drizzled over fluffy white rice and topped with a completely fresh mango & avocado salsa. The combination is something I would imagine we will be served in heaven. I really don’t know if I could ever get enough of lime and coconut flavors, but I am a HUGE fan of this recipe. I hope you guys enjoy it as much as we did. Use the extra chicken and salsa for a tropical salad for the next day. Healthy, fresh and full of lots of great flavor! 

Margarita Coconut Chicken with Mango Salsa
Chicken Marinade
  1. 2 cups liquid lime margarita mix
  2. 1/2 can coconut milk
  3. 1/4 cup canola oil (optional)
  4. Juice of 2 limes
  5. 1 tsp. red pepper flakes
  6. 1 cup cilantro, chopped
  7. 2 tsp. salt
  8. 1 tsp. cumin powder
  9. 1/2 cup sugar (to be added to marinade)
  10. 6 boneless skinless chicken breasts
  11. Cooked rice
Mango Avocado Salsa
  1. 1 mango, peeled and diced
  2. 1 red bell pepper, core removed and diced
  3. 2 avocados, peeled, core removed and diced
  4. 2 tomatoes, diced small
  5. 1 jalapeno, core removed and diced small
  6. 1/2 red onion, diced small
  7. 1/2 cup cilantro, chopped
  8. Juice of 1 lime
  9. Salt to taste
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  1. Cook the rice and let rest until ready to serve. In a large gallon ziploc bag place all of the marinade ingredients together, seal the top shut and then shake the marinade around until combined. Add the six chicken breasts to the bag and keep in the fridge until ready to grill (the longer you let the chicken marinade the better--2 to 8 hours). Don't marinade overnight or the acid will break down the chicken too much. When ready to grill the chicken, remove the chicken and place on a hot grill, reserving the marinade! While the chicken is cooking on the grill, pour the marinade into a saucepan. Add 1 Tbls. cornstarch and a 1/2 cup of white sugar and bring to a boil for 5 minutes, or until marinade sauce becomes thick. Once chicken has been cooked on both sides (about 6-8 minutes per side), and the center is no longer pink, remove from the grill and let rest while you prepare the salsa. Once the salsa is chopped and ready, serve the chicken over the white rice, top with the salsa and drizzle with the marinade/sauce for extra flavor.
  2. Place all of the salsa, diced ingredients into a bowl. Drizzle with juice of a lime and season with a little salt. Set salsa aside until ready to serve.
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