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Tequila Lime Chicken Recipe: Juicy, Zesty, and Easy

Tequila Lime Chicken

Juicy grilled chicken marinated in blanco tequila, fresh lime juice, orange juice, garlic, jalapeño, cilantro, and cumin. This bright and zesty dinner is ready with about 30 minutes of active preparation and cooking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 to 2 pounds Boneless, skinless chicken breasts or thighs
Marinade
  • 1/2 cup Blanco tequila
  • 1/2 cup Fresh lime juice
  • 1/4 cup Fresh orange juice
  • 2 tablespoons Olive oil
  • 3 cloves Garlic, minced
  • 1 small Jalapeño, seeded and finely minced
  • 2 tablespoons Fresh cilantro, chopped
  • 1 teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Ingredients
  • 1 teaspoon Grated lime zest
  • 1 tablespoon Honey or agave

Method
 

Step-by-Step
  1. If using thick chicken breasts, pound them to an even thickness of approximately 3/4 inch. This helps the chicken cook at the same rate from edge to center.
  2. Whisk the tequila, lime juice, orange juice, olive oil, garlic, jalapeño, cilantro, cumin, salt, pepper, and optional lime zest and honey together in a bowl.
  3. Place the chicken in a resealable bag or shallow nonreactive dish. Pour the marinade over the chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours.
  4. Remove the chicken from the marinade and discard the used marinade. Pat the chicken lightly dry so it browns on the grill instead of steaming.
  5. Preheat a grill or grill pan to medium-high heat, approximately 400 to 450°F.
  6. Grill chicken breasts for about 5 to 7 minutes per side, or chicken thighs for about 6 to 8 minutes per side, depending on thickness.
  7. Cook until the thickest part reaches 165°F on an instant-read thermometer. Transfer the chicken to a plate, tent loosely with foil, and rest for 5 minutes before slicing.

Notes

Do not marinate overnight because the lime juice can make the surface soft or slightly mushy. For juicy chicken breasts, pound them evenly and remove them from the grill as soon as they reach 160 to 165°F; carryover cooking will finish the center during the 5-minute rest.