FREE standard shipping on orders over $30 to the contiguous US (Lower 48 states)!

Where to Buy

Margarita Grilled Chicken with Dan-O’s Dips Mexi-Ranch & Chili Lime

Prep Time:

10 mins + 1-2 hrs marinating

Cook Time:

25 mins

Servings:

Flavors Used:

Margarita Grilled Chicken is juicy margarita-marinated chicken, a bold hit of Dan-O’s Chili Lime, and a creamy Dan-O’s Dips Mexi-Ranch lime dip that works as an appetizer and the perfect topper. Add some yellow rice and black beans on the side and boom… easy dinner that tastes like a weekend cookout. Yum yum, get ya sum!

Ingredients

Chicken

2 tbsp Dan-O’s Chili Lime Seasoning (plus extra for sprinkling)
2 chicken breasts
Margarita mix (non-alcoholic)
Yellow rice (1 bag/box, follow package directions)
1 can of black beans

Mexi-Ranch Lime Dip (Appetizer & Topper)

1 packet Dan-O’s Dips Mexi-Ranch
1 tbsp Dan-O’s Chili Lime Seasoning
16 oz sour cream
Fresh pico de gallo (about ¼ of a container)
1 fresh lime, squeezed

Preparation Instructions

Pound + Marinate the Chicken: Place the chicken breasts in a zip-top bag. Pound them out to an even thickness, then flip and pound the other side. Pour in margarita mix until the chicken is fully submerged. Seal the bag and marinate in the refrigerator for 1–2 hours.
Cook the Yellow Rice + Warm the Black Beans: Make the yellow rice according to the package instructions. Heat up the black beans (follow the instructions).
Season + Bake the Chicken: Preheat the oven to 350°F. Remove chicken from the marinade and place it on a parchment-lined baking sheet. Sprinkle Dan-O’s Chili Lime generously on both sides. Bake for about 20 minutes, or until the chicken reaches 165°F internal temperature.
Make the Mexi-Ranch Lime Dip: In a bowl, add the sour cream, Dan-O’s Dips Mexi-Ranch, ¼ container pico de gallo, 1 tbsp Dan-O’s Chili Lime, and fresh lime juice (from 1 lime). Mix until smooth and creamy.
Plate It Up: Let the chicken rest for a minute, then slice it thin. Add yellow rice to the plate. Spoon black beans on the side. Place the sliced chicken on top of the rice. Add pico de gallo and a scoop of the Mexi-Ranch lime dip next to (or on top of) the chicken. Finish with a fresh lime squeeze over everything. Yum Yum Get Ya Sum!