Go Back
+ servings
Mexican chicken served on a bed of rice topped with chopped tomatoes and cilantro
Print Recipe
4.84 from 6 votes

Cheesy Grilled Mexican Chicken

Cheesy Grilled Mexican Chicken and Rice is a Mexican fiesta in every bite! Spicy flavors and bold color make this a feast fit for any night of the week!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Grill/BBQ, Mexican/Spanish
Keyword: Grilled, Grilled Chicken, Mexican Chicken
Servings: 4
Calories: 615kcal
Author: Erica Walker


  • Outdoor Barbecue Grill


  • 4 chicken breasts boneless and skinless
  • 1 bottle Lawry's Baja Chipotle Marinade or Lawry's Mesquite Marinade
  • 1 jar Mexican Queso (or see notes for our Nacho Cheese Dip recipe)
  • 2-3 cups Mexican Rice (Recipe link in notes)
  • 15 ounces diced tomatoes
  • 1/2 cup cilantro chopped


  • Place chicken breasts in a resealable plastic bag. Set aside about 1/2 cup of the marinade and pour the rest into the bag, covering the chicken.
  • Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator).
  • While chicken is marinating, prepare Mexican rice.  See recipe link in notes.
  • When chicken is finished marinating, remove from bag and discard marinade. 
  • Grill chicken, brushing on a little remaining marinade (the 1/2 cup that was set aside earlier) every few minutes, until done and internal temp reaches 165-degrees F.
  • Heat queso/nacho cheese sauce according to directions on jar.
  • Place each chicken breast on about 1/2 cup of rice, top with queso, tomatoes, and cilantro.


Calories: 615kcal | Carbohydrates: 78g | Protein: 55g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 287mg | Potassium: 1153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 13.1mg | Calcium: 70mg | Iron: 2.6mg