A year ago I posted a recipe that is still one of the best recipes I think I’ve ever posted on this blog. It was for Lime Margarita Chicken. My family loves that recipe and I try to always have a bottle of Lime Margarita in my pantry in case we get the craving to make that recipe. Well..the other day I was at the grocery store and saw a Mango Margarita Mix. Oh no! I am in trouble. I didn’t realize there were so many delicious versions of Margarita Mix. I know this margarita syrup is basically sugar and fruit juice, but it sure makes a simple and delicious base to a marinade. So, my recipe wheels started turning and before you know it, this Mango Margarita Chicken was created. Wow. All I have to say is, this meal is fantastic!! It is sweet, a little sour, full of flavor, has a little spicy kick and the combination all together is superb.  The marinated chicken becomes so moist and tender. The fresh salsa breaks up the sweetness and adds a little heat to the dish. And their’s a surprising hint of curry in the sauce which brings the flavors in the dish to a whole new level.

I can’t wait for you to try this recipe! Let me know what you think. Your family is going to love it, I promise 😉

favorite recipe, Deals to Meals, Recipe: Asian, Recipe: Chicken, Recipe: Rice, chicken marinade, easy marinade, quick and easy dinner, Quick Meals, Mango Margarita Chicken, Mango Curry Chicken, Mango Salsa


Mango Margarita Chicken
  1. 5-6 boneless skinless chicken breasts
  2. 1 cup mango margarita liquid mixer (I like the Master of Mixers Brand)
  3. 1 tsp. salt
  4. 1 tsp. yellow curry powder
  5. 1/2 tsp. red pepper flakes
Mango Sauce
  1. 1 1/2 cups mango margarita liquid drink/mix
  2. 3/4 cup coconut milk
  3. 1/2-3/4 tsp. salt
  4. 1 tsp. yellow curry powder
  5. 1 Tbls. rice vinegar
  6. 2 T.-1/4 cup granulated sugar
Mango Salsa
  1. 3 mangos, peeled, flesh removed and diced
  2. 1 red bell pepper, stem removed and diced
  3. 1 jalapeno pepper, stem removed and diced fine
  4. 1/4 cup cilantro, chopped
  5. 2 Tbls. red onion, diced fine
  6. Brown or white rice
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  1. In a large bowl or in a ziploc gallon size bag, pour the marinade ingredients in the bowl and whisk together. Place the chicken breasts into the marinade. Let the chicken marinade in the fridge for up to 6-8 hours (can marinade as little as one hour). The longer the chicken marinates for, the more flavor it will have.
  2. The mango salsa can be prepared ahead of time and kept in the fridge until ready to serve. Prepare all of the salsa ingredients and place in a bowl. Juice the half of one lemon over the mixture and let salsa rest until ready to serve.
  3. For the sauce, bring all of the ingredients to a simmer in a sauce pan to a low boil. Let the sauce simmer for 5-7 minutes, or until the sauce begins to thicken. Once the sauce can coat the back of a spoon, remove from the heat and let rest until chicken is cooked.
  4. Cook brown or white rice in a rice cooker (or over the stove) while chicken is being grilled. Turn a grill to medium-high heat and remove chicken breasts from the marinade. Place the chicken on the grill and cook on both sides until grill lines appear and chicken is no longer pink in the center. Serve the cooked chicken with the mango sauce over the mango salsa and the rice.
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