Grilled Tequila Lime Chicken
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Also known as “margarita chicken,” this tequila lime chicken is loaded with bright Southwestern flavor.
Tequila Lime Chicken, a.k.a. Margarita Chicken, is one of those dishes that just screams fun. The marinade is a combination of tequila, lime, garlic and spices, and it’s loaded with bright Southwestern flavor. Contrary to what you might think, this recipe is family friendly. The tequila is mild and the chicken isn’t too spicy. Pair it with my black bean salad, restaurant-style salsa, cornbread muffins, and margaritas for a Southwestern-themed cookout.
Table of Contents
“Made this for friends last weekend along with your black bean salad with corn, avocado & lime vinaigrette and cornbread muffins. The whole meal was a huge hit! Thank you!”
What You’ll Need To Make Tequila Lime Chicken
- Olive oil: Serves as the base for the marinade, helping to blend the flavors and ensure the chicken stays moist and tender during cooking.
- Tequila: Gives the chicken a hint of boozy agave flavor that’s unmistakably tequila. It’s what makes this dish a little special and a lot delicious.
- Lime zest: Provides a bright, citrusy note that complements the tequila. Contrary to popular belief, acidic ingredients like lime juice don’t tenderize lean boneless chicken breasts but can actually “cook” the exterior, leading to a leathery texture. Using just the zest ensures the chicken remains succulent, capturing the lime’s flavor while maintaining its tenderness.
- Garlic: Lends robust flavor to the marinade.
- Ancho chile pepper, coriander, oregano: This spice blend contributes warmth, earthiness, and a hint of herbal brightness, giving the chicken a Southwestern flavor profile.
- Honey: Balances the acidity, salt, and heat with its natural sweetness.
- Boneless skinless chicken breasts: Pounded to an even thickness, these cuts absorb the flavors well and cook up beautifully tender and juicy.
- Jump to the printable recipe for precise measurements
How To Make Tequila Lime Chicken
Step 1: Pound the Chicken
Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking.
Step 2: Make the Marinade
Begin by zesting the limes with a fine or Microplane grater. Simply rub the lime in one direction against the blades, turning the fruit as you go. Be sure to remove only the green part; the white pith underneath is bitter.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.
Step 3: Marinate
Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Step 4: Grill
Preheat the grill to high heat and cook, covered, for 2 to 3 minutes per side. Be careful not to overcook; when pounded thin, chicken breasts cook very quickly.
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Grilled Tequila Lime Chicken
Also known as “margarita chicken,” this tequila lime chicken is loaded with bright Southwestern flavor.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons tequila
- 1 tablespoon lime zest, from about 2 limes
- 4 cloves garlic, minced
- 1¼ teaspoons ground ancho chile pepper
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons honey
- 4 boneless skinless chicken breasts (or about 2 pounds), pounded to an even ½-inch thickness
- 1 lime, sliced into wedges, for serving (optional)
Instructions
- Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
- Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 1 chicken breast
- Calories: 399
- Fat: 16g
- Saturated fat: 3g
- Carbohydrates: 5g
- Sugar: 3g
- Fiber: 1g
- Protein: 51g
- Sodium: 1015mg
- Cholesterol: 151mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I haven’t reviewed in awhile but I have continued cooking the recipes on your website and cookbook and this Margarita Grilled Chicken was delicious! Super quick and easy weeknight meal. I paired it with the Black Bean and Corn Salad with the Chipotle Honey Vinaigrette…perfection! We are still snacking on the Black Bean Salad with chips and it is still delightful. I also just made Jen’s Cherry Ricotta cake from her cookbook and holy cow…so delicious! Hubby declared it his favorite cake of all time. Thank you for sharing all of your recipes!
Where is the recipe for the cherry ricotta cake that the above commenter mentioned in her review? Sounds delicious!
Hi Carol, If you have my second cookbook, that’s on page 180. If you don’t have the book and would like the recipe, email me — I’d be happy to send it to you. 🙂
I’ve had this recipe and the black bean salad recipe in my binder for a few months and finally decided to make them last night, so glad that I did! We all loved it, the flavors were full and exciting without being too much, it was a well balanced profile of complimentary flavors and textures. I’ll be making this on a regular basis, thank you for such a great recipe!
noteworthy – Next time I’ll make 6 chicken breasts as the black bean salad is enough to serve six. If you are making it for a smaller group, divide the salad and only add the avocado to what you’ll be using immediately. Refrigerate the remainder and add avocado as you use it, keeps the avocado nice and fresh!
Great recipe! So flavorful! Once again, a terrific recipe, thank you Jenn! I paired it with your black bean/corn/avocado/lime salad. PERFECT. Your recipes are the BEST. This week I’m trying the Tandoori Chicken. Love all the spices in these recipes. I will pair it with your suggested Basmati Rice Pilaf with Dried Fruit and Almonds as a side.
After a family gathering serving the grilled chicken with your recipe, I had to try this one next! Followed the recipe verbatim. OMG, phenomenal! Tequila (Patron). Chicken. Who knew?!! Thank you Jenn! Chef’s kiss!
The flavours were fantastic
We just finished dinner … this was delicious! I prepared the marinade pretty much per recipe except I only zested one large lime. I prepared the chicken itself a little different. The chicken breasts at local grocers or gourmet markets are huge, so I fully butterfly them. I did pound only slightly to even out the thickness. I marinated about 2 hours due to timing of discovering recipe and timing for dinner. The chicken was juicy, moist, and incredibly flavorful. Next time I will add the zest of the 2nd lime and marinate longer (plan ahead). I also think this marinade would be amazing with grilled thick-cut pork chops or pork tenderloin. Thank you for a delicious recipe.
Sounds delish and will be making this and your black bean salad for a family dinner after an afternoon at the lake. Do you think I could marinate some firm tofu chunks in this marinade and grill them on skewers for for a vegetarian option? Thanks for your help and your always stellar recipes Jen.
Hi Kim, I don’t have any experience with tofu, but I know that it soaks up marinades nicely. If you know that you’ll get results with grilling tofu, I’d go for it!
I used chicken thighs from Costco and they were juicy, tender, and delicious! The last time I made this, I used breasts, but I prefer thighs.
Made this for friends last weekend along with your Black Bean Salad with Corn, Avocado & Lime Vinaigrette and cornbread muffins. The whole meal was a huge hit! I love your recipes and I love your pairing suggestions for making a complete meal. Thank you!
I purchased a large amount of chicken breasts, can I freeze this recipe (raw chicken) in the marinade, thaw 24 hours before putting on the grill?
Sure!