Grilled Tequila Lime Chicken

Tested & Perfected Recipes

Tequila Lime Chicken

Tequila Lime Chicken, a.k.a. Margarita Chicken, is one of those dishes that just screams fun. The marinade — a combination of tequila, lime, garlic and spices — is loaded with bright Southwestern flavor. Contrary to what you might think, it’s family friendly: the tequila is mild and the chicken isn’t too spicy. I like to serve it with a corn and tomato salad, as shown above, or this Black Bean Salad with Corn, Red Peppers and Avocado. If you want to make a party out of it, whip up some Roasted Garlic Guacamole and Margaritas.

Tequilla lime chicken 6

Begin by pounding the chicken breasts with a meat mallet to an even 1/2-inch thickness. You can do this in a zip-lock bag or between two sheets of parchment paper as shown above. This both tenderizes the meat and ensures it cooks evenly.

Tequilla lime chicken 1

Next, make the marinade. Combine the olive oil, tequila, lime zest, garlic and spices in a large freezer bag. If you’re wondering why I’d bother zesting the lime as opposed to just juicing it, I find that citrus juice (and vinegar too) makes boneless skinless chicken breasts somewhat leathery when cooked. Lime zest gives the chicken the essence of lime without sacrificing texture. You’ll see, these are tender and succulent every time.

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Add the chicken breasts to the bag and marinate in the refrigerator for at least six hours or overnight.

Tequilla lime chicken 4

When you’re ready to eat, preheat your grill to high. Be sure the grill is very hot and resist the urge to flip the chicken breasts more than once; you want nice grill marks and char in the short amount of time it takes to cook them.

Tequilla lime chicken 5

Serve with lime wedges. Enjoy!

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My Recipe Videos

Grilled Tequila Lime Chicken

Servings: 4
Prep Time: 15 Minutes
Cook Time: 4 Minutes
Total Time: 20 Minutes, plus at least 6 hours to marinate

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons tequila
  • 1 tablespoon lime zest, from about 2 limes
  • 4 cloves garlic, minced
  • 1-1/4 teaspoons ground ancho chili pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried oregano
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons honey
  • 4 boneless skinless chicken breasts (or about 2 pounds), pounded to an even 1/2-inch thickness
  • 1 lime, sliced into wedges, for serving (optional)

Instructions

  1. 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.
  2. 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 2-3 minutes per side (turning only once). Serve immediately with lime wedges.

Pair with

Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • I used all the ingredients but I browned the chicken then put in crockpot and added the rest of the ingredients and about half a cup of water. It was was excellent then made white rice and used the juice of the chicken and poured It over the rice. Great recipe thank you,

    • — Patty on October 28, 2018
    • Reply
  • The corn side dish looks delicious! I want to make this with the chicken recipe. What recipe is that? The corn and black bean? It doesn’t look like it.

    • — Sandy on August 26, 2018
    • Reply
    • Hi Sandy, I don’t have a specific recipe for that side, but I do think the black bean and corn salad that you referenced would be delicious with the chicken.

      • — Jenn on August 26, 2018
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  • Could I use thin sliced chicken breasts or does pounding to 1/2” tenderize the chicken? Also, now that I have your cookbook, it would be nice to know if recipes in your weekly newsletter are in it so I can skip printing.

    • — Mary W on May 3, 2018
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    • Hi Mary, It definitely tenderizes them. If you want to skip that step, you can use chicken tenderloins as is. Hope that helps!

      • — Jenn on May 3, 2018
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  • My husband and I loved this recipe even though I only marinaded it four hours. I’m definitely going to make it again.

    • — Barbara Hibberd on March 18, 2018
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  • Forgot the stars – 5 for sure! I make no changes to the recipe as written.

    • — Holly J. Steinbach on March 1, 2018
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  • This recipe is fantastic – we always make it for fajitas – with bell peppers, poblanos, and onion strips sauteed. Yummy!

    • — Holly J. Steinbach on March 1, 2018
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  • Midway through making the marinade, I realized I had ancho chili pepper, not powder. I only added 1/2 tsp, but not sure if other adjustments are needed.

    • — Suzie on December 6, 2017
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    • It should be fine, Suzie – they are the same.

      • — Jenn on December 7, 2017
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  • This is a great base recipe. I do like to add to the marinade is fresh orange juice and a little sugar with jalepeno juice. (ie vinegar from pickled jalepenos)

  • I have been using your site for a few years and have loved everything i’ve made, but this one I completely messed up. I marinated it overnight but that meant almost a full 24 hours by the time I cooked it. I halved the recipe and it came out moist. However, my daughter took one bite and spit it out, asking me what I had put on it and when I tasted it, it had a really strong tequila taste. It was totally inedible. Not sure whether it was the long marinade time or if I somehow got the measurements wrong. 🙁

    • — Rebecca on July 25, 2017
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  • Has anyone made this recipe as kabobs? Just wondering if it would turn out too dry. Making shrimp kabobs and wanted to add other options.

    • — Debbie on July 20, 2017
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    • It should work well, Debbie. Enjoy!

      • — Jenn on July 21, 2017
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  • Very Tasty even with shorter marinating. Easy and delicious recipe.

    • — Wendy R on May 19, 2017
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  • This is a fantastic recipe! I’ve made it all winter

    • — priya rajkumar on May 4, 2017
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  • Could I use this marinade for fish, such as cod?

    • — Betty Twiss on April 25, 2017
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    • Sure, Betty, but I’d limit marinating time to a few hours.

      • — Jenn on April 25, 2017
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      • Yes, or else with the citrus and tequila you’re likely to have ceviche rather than grilled fish.

  • I LOVE this chicken recipe! It has so much flavor and everyone I’ve served it to absolutely loves it. It’s great on it’s own or shredded up for tacos. I actually just cut up the chicken breast into strips to marinate and then cook on the stove top. This has become my go-to chicken recipe. SO YUMMY!

    • — Katie on April 14, 2017
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  • Our whole family liked this chicken. It was really good. I served it with your Mexican Rice Pilaf and fresh corn on the cob.

    • — Charlene on July 27, 2016
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  • Outstanding! Just outstanding! Loved this so much! Thank you!

    • — Elisa Friedman on July 9, 2016
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  • Will def try this chicken … looks fabulous. Could you give us the recipe for the corn and tomato salad as shown in the pic?

    Thank you

    • — cindy on June 30, 2016
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    • Sure Cindy, here’s a link to it. Enjoy!

      • — Jenn on July 1, 2016
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  • this is the best chicken i have ever had. tastes just like qdoba chicken

    • — brittany on May 8, 2016
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  • Delicious!

    • — Julie on April 24, 2016
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  • I plan to make this with the black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette for 2 other couples. I want to make something else to go along with it. Would you suggest another vegetable or your Mexican Rice pilaf? Or any other suggestions? I absolutely love this by the way!!!

    • — Gwynne on March 16, 2016
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  • Deeelish! Omitted garlic due to an allergy, but it wasn’t missed. This recipe is definitely a keeper!

    • — Lori on January 19, 2016
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  • My family adores all of your chicken recipes and this is especially a favorite. Thanks!!!

    • — Mindy on December 10, 2015
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  • It is always a hit with family & friends, keep getting request to make it quite often.
    Thanks for the easy to follow recipe

    • — Shubhakar on September 21, 2015
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  • Jenn,

    I do not have ancho chili powder and can’t fine any. Would chipotle chile powder work? Do I need to cut the measurement in half because of the heat factor in chipotle? Thanks and loooooove all of your recipes!!

    • — Michele on September 20, 2015
    • Reply
    • Hi Michelle, Yes, that would work and I would definitely cut it in half — good call 🙂

      • — Jenn on September 20, 2015
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  • Just made this and it was a hit with the entire family. We found the garlic to be slightly overpowering, so will try it again next time with 2 cloves of garlic instead of 4. Other than that, no changes.

    • — Steven on August 27, 2015
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  • Is there a non-alcoholic liquid I could sub for the tequila? I’ve learned the hard way that even small amounts trigger my husband’s RA so I don’t want to take that chance. Thanks! PS I loved the bean/corn/avocado/cilantro salad!

    • — TammyB on August 15, 2015
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    • Hi Tammy, I would just replace the tequila with more olive oil — will still be delish 🙂

      • — Jenn on August 19, 2015
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  • How long do you suggest grilling each side of the chicken?

    • Hi Gwynne, A few minutes per side should do it (just be sure the grill is nice and hot).

      • — Jenn on August 13, 2015
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  • Hi Jenn! Just want to say that I made tequillla lime chicken, and served it with your Thai quinoa salad. The taste of all the fresh ingredients is so refreshing. These two recipes are a great combo. I only had 4 hours to marinade chicken, and it was still amazingly tasteful. There are only a few of your recipes that I haven’t made, I look at your site’s recipes everyday!

    • — Maria on August 4, 2015
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  • I made this recipe tonight and although the flavor was wonderful the texture of the chicken was quite rubbery. I’m not quite sure what went wrong, I make moist grilled chicken on a regular basis and I’ve never had this issue before. Any insight you could provide would be. appreciated. I’d love to make it again sans the texture. Thanks!

    • — Jamie Van Orman on July 25, 2015
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    • Hi Jamie, Sorry your chicken was tough. That wouldn’t caused by the marinade because there is no acid in it. Perhaps the chicken was previously frozen and improperly thawed? Or it could have just been overcooked.

      • — Jenn on July 26, 2015
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  • I love both the bean salad and the tequila lime chicken. Would you be able to freeze the chicken in the marinade so that it is ready for camping?

    • — Liz on July 22, 2015
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    • Hi Liz, Yes, that’s fine. Have fun!

      • — Jenn on July 22, 2015
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  • This looks wonderful and I can’t wait to try it. However, I don’t have a grill. Would it work baked or broiled, or pan sauteed? Or best to bring it to a friend’s house who has one?

    • — Kay on July 13, 2015
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    • Hi Kay, I would either broil it or, better yet, bring it to a friend’s house 🙂

      • — Jenn on July 16, 2015
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  • really very DELICIOUS and tasty. i will try this more and more time. thanks for nice sharing,

  • What is the minimum amount of time the chicken marinate? I’m a mom of 3 boys (soccer game, lax game and chasing down a 3 yr old), and I forgot to marinate ahead of time. Hopefully we can do this for dinner, if not plan B needs to be quickly implemented!

    • — Amanda on May 23, 2015
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    • Hi Amanda, I’d say 3 for best results, but it will still be good if you don’t have as much time.

      • — Jenn on May 23, 2015
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  • This is a fabulous recipe as is! Do not change a thing as the flavors are perfectly balanced. I am a caterer and have used this for small dinner parties with a Mexican theme. It pairs well with a fun take on a mexican-style brown rice with a lemon compound butter that I make, but it would work well with any fresh side dish that you would want to serve. The key is to make the side dish “fresh” so that it works well with the clean bright flavors of this chicken!

  • This is fantastic! 🙂
    I prepared for my girl, during the summer, and she loved it! It was a highlight for Summer 2014! It’s now Fall, she shows up with a bottle of Tequila, and of course being a wise man, I understood. So, with 3 tablespoons of Tequila for the chicken breast, and 2 shots for me, it’s gonna be a great Fall Sunday evening! Thanks for a super recipe! Simple, delicious – Most Rewarding! 🙂

    • — Ken on November 16, 2014
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  • will the chicken keep for 5or 6 days in a sealed glass bowl

    • — Foster on October 13, 2014
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    • Hi Foster, I’d probably only keep it a few days to be safe.

      • — Jenn on October 14, 2014
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  • Really enjoyed this. The chicken came out really moist, the marinade was not overpowering and added a very nice flavor to the chicken.
    Thanks,
    Maggie

    • — Maggie on October 10, 2014
    • Reply
  • Holy. Cow. This was AMAZING. I also made the Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette to go along with it. My wife and I agreed- this is, so far, the best meal I have ever made- and back in the day, I cooked in a restaurant for seven years!

    • — RN on October 3, 2014
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  • The corn salad viewed in the Tequila chicken is found where — Love to get your recipe for that too

    • — Susan Kubovec on August 25, 2014
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  • I made this chicken over the weekend and it turned out great!! I did not really measure things out exactly, but it still turned out flavorful. Also, I had no idea that it was better to use lime zest than the lime juice for marinating chicken. I’m really happy with how the chicken turned out, and it was so easy. Thanks!

    • — Neha on July 22, 2014
    • Reply
  • I’m sorry. You only mentioned using both chicken tenderloin AND chicken breasts in the ingredients list. In the directions you only mention chicken breasts.

    Made it with chicken breasts and LOVED it. All your recipes have been so wonderful!

    Thank you
    Lorna

    • — Lorna on July 20, 2014
    • Reply
  • In the ingredient list and in the directions You mention using both chicken tenderloins and chicken breasts. Is that correct or is it either/or?

    Thanks
    Lorna

    • — Lorna on July 20, 2014
    • Reply
  • Made this the other day and it was soooo good! Thank you for the recipe!

    • — Mike on July 18, 2014
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  • Thanks for posting this again, Jen. These are ingredients I almost always have on hand. I’m always looking for new chicken marinades and love your Moroccan chicken recipes. I didn’t know that citrus juice makes chicken leathery! Great to have the tip as well.

    • — Marlene on July 10, 2014
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  • Hi, do you think this marinade would work well with pork? Believe it or not, my husband is allergic to chicken. 🙂

    • — Liz on July 10, 2014
    • Reply
    • Hi Liz, Yes, I think that it would work well. Please let me know how it turns out!

      • — Jenn on July 10, 2014
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      • It is fabulous with pork! My husband has a poultry allergy (I know… weird) so we couldn’t do chicken. We have had this marinade with pork tenderloin several times. We just recently had twins and since there just isn’t enough time to drink, we are happy to have another use for all the tequila we used to drink before children sucked the fun out of us. 🙂

        • — Liz J on October 10, 2014
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  • We just finished this dish for supper. It was delicious. The blend of spices with the honey and Tequila was so flavorful. I made no substitutions. Loved that I could make the marinade in the morning while cleaning the kitchen and then had little to do but grill in the hot evening. I served this with a quinoa, black bean and corn salad. It went very well since the salad had a lime vinaigrette. This will be the next meal I cook for guests.

    • — Ann Lawrance on July 7, 2014
    • Reply
  • I really enjoy grilling foods and this is one of the best chicken recipes that I have made. I was only able to marinate the chicken for less than an hour and it still had very good flavor. Thanks for providing very flavorful and healthy recipes. I look forward to trying many more of your recipes.

    • — Darvin Munoz on June 29, 2014
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  • I made this chicken this evening & I will definitely be making it again….. Delicious with the Thai Crunch Salad! Thank you, Jennifer!

    • — Mickie Philip on September 14, 2013
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  • Yummy, Can’t wait to try All The Great Recipes !!!

    • — Melissa Tanner on July 16, 2013
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  • On our way to the grocery store, I decided we were going to make tequila lime chicken. I’ve never made it before and began my web search. I found your site and loved your version. I added cilantro to the marinade and made corn, with green chilies and red pepper. We just fired up the grill and I can’t wait!! A beautiful low calorie dinner….and we get to grill. 😀

  • Decided to make this for a Cinco de Mayo dinner for myself and husband. It was so tender and juicy; great blend of spices and flavors. Thanks for sharing the recipe and tips to make all of us “professionals”!

    • — Elizabeth on May 5, 2013
    • Reply
  • […] using Ancho Chili Powder and Chipotle Chili Powder, yum! Last but not least, the classic – Tequila Lime Chicken.  Jennifer over at Once Upon A Chef marinates her chicken in tequila, lime juice, and a bunch of […]

  • This chicken dish is the perfect companion to the Black Bean Salad . Since you already have all the ingredients at hand, why not go ahead and prepare this too. Add a little corn pudding and you have the perfect Southwestern meal.

    • — Tina W on October 1, 2012
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  • Hi jenn, I made this chicken and it was delicious. I was just wondering what salad is beside the tequila chicken? It looks yummy!

    • — Katzzz on August 8, 2012
    • Reply
    • Hi Katrina, That’s not a recipe I have on the site, but the chicken would go great with my black bean, corn and red pepper salad.

      • — Jenn on August 9, 2012
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  • Can’t wait to give this a try- great for a summer barbecue!

    • — Chris on June 27, 2012
    • Reply
  • Hello, the first time I made this I had to use regular chili powder. They other day i was able to pick up some ancho chile pepper. Is that same as Ancho Chile powder? Thanks

    • — Laura on June 26, 2012
    • Reply
    • Hi Laura, Yes, it’s the same.

      • — Jenn on June 26, 2012
      • Reply
  • This was fantastic! We marinated it for about thirty hours as we had a change in plans and it was still great! With the two tsp. of honey, I wasn’t expecting much of a sweetness to it but there was. Can’t wait to make it again! Thanks so much for the recipe!

    • — Laura on June 20, 2012
    • Reply
  • This made a light, elegant meal on a hot, late May evening when we were ready for a grilled meal but not ready to drag out the grill. The chicken cooked up on my indoor grill pan in no time and was moist and delicious. Will definitely make it again.

    • — Adrian on May 20, 2012
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  • I love this chicken it is really refreshing with the black bean corn salad.

    • — Sherri on May 18, 2012
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  • Wonderful flavors and so easy for a hot summer evening! Love it!

    • — LindaK on May 16, 2012
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  • I tried this receipe last night. SO good. It was such an easy marinade and so much more flavor than store bought.

    • — Jennifer on May 15, 2012
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  • Spicy but delicious!

    • — Susan on May 15, 2012
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  • Yum-o!!! One of our favories in our meal rotation. Especially in the summer! Love it with the black bean and corn salad. A Must try!!!

    • — Paige on May 15, 2012
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  • Is there a substitute you could use for the ancho chili powder?? As I dont have it easily assessible here in Australia. Thanks

    • — Julie on April 9, 2012
    • Reply
    • Hi Julie, If you can’t find it just use regular chili powder…it’s not the same, but definitely next best thing 🙂

      • — Jenn on April 9, 2012
      • Reply
  • My family loved this. We made it this past weekend and they are already asking for it again!

    • — Tricia O on March 8, 2012
    • Reply
  • This was delicious!

    • — Tricia K on March 8, 2012
    • Reply
  • This is one of the best chicken recipes I’ve ever made. I used the George Foreman and it was juicy, flavorful and delicious! Can’t wait to try it again on my new grill pan!

    • — Angie on March 1, 2012
    • Reply
  • This was delicious! A great recipe… .

    • — Hadley on March 1, 2012
    • Reply
  • I love grilled lime chicken and am curious as to how it will taste with Tequila.

  • this is awesome! love the citrus and fresh taste.

    • — Meredith on March 1, 2012
    • Reply
  • Made this a few times it is great!

    • — Sarah on March 1, 2012
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  • Yum! Definitely making this!

    • — Charmie on March 1, 2012
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  • I enjoyed this recipe last night. Thank you for sharing it with us!

    I noticed on your photos that you often use the more expensive brand(s) of spices. Do you think it’s better to buy these than the large, bargain-bin types of spices? Also, do you ever use the jarred, minced garlic in your recipes, or do you think it’s better to always use fresh? I’ve been lazy and have used the jarred, thinking it may not matter.

    Thanks, Jennifer!

    • — Jennifer Smith on February 3, 2012
    • Reply
    • Hi Jennifer, On the spices, I don’t think it matters. I’m usually just too lazy to drive to Costco, plus I don’t have a lot of storage space for spices in my kitchen. For the garlic, I definitely prefer fresh to jarred. If you have a garlic press, it makes it a whole lot easier to mince. But that’s in a perfect world…better to use the jarred than none at all 🙂

      • — Jenn on February 3, 2012
      • Reply
  • Came to your site through Pinterest and can’t want to try some recipes.

    Could I bake this chicken so that I don’t have to wait to make it until summer?

    Thanks!

    • — Jennifer Smith on January 25, 2012
    • Reply
    • Hi Jennifer, You won’t get the same nice char by baking these, but a grill pan would work great if you have one. Hope that helps!

      • — Jenn on January 25, 2012
      • Reply
  • Shoot, so that’s that one supspoes.

  • This is a beautiful picture! I’m making this this weekend and would love some insight into the recipe for the tomato corn salad. Thank you, in advance.

    • — Abby on August 17, 2011
    • Reply
  • I don’t know how you do it, this is unbelievably scrumptious. You always have such full-flavored recipes, and this one hits it out of the park. Even in a NYC apartment, with an IKEA grill pan on the stove, this was probably the best chicken I’ve ever made. I can’t wait to make it again, it was a HUGE hit! Thank you!

    • — bethy on July 30, 2011
    • Reply
  • I made this last weekend, along with a simple salad of grilled corn, red onion, tomato and avocado salad (just tossed w/ a little olive oil, lime zest and juice, cilantro, salt and pepper). The meal was amazing. My husband said it was the best chicken I ever made for him… never mind that it was substantially easier than some of the chicken recipes I have slaved over in the past! I will be adding this to my regular recipe stack. Thanks!

    • — Jennifer on July 20, 2011
    • Reply
  • I really love south western flavors. Lovely photos, and this would be a great dish any time of the year.

  • We made this over 4th of July weekend with the bean salad and both were fabulous. Thanks for all the great recipes!

    • — Linda on July 7, 2011
    • Reply
  • I just found your blog via pinterest. So far I haven’t come across a recipe that doesn’t look amazing!!! I can’t wait to try some of them.

    • — Aimee on July 7, 2011
    • Reply
  • You had me at grilled! and tequila! I am trying this very soon. Thanks for sharing it with us.

  • I just made the Grilled Tequila Lime Chicken for dinner. It is wonderful! I’ve made another recipe for it before and was not impressed but since I love your Perfectly Grilled Chicken Breasts with Lemon, Garlic and Herb Marinade I thought maybe this would be equally as good. It is! I will be making this again and again. Thank you!

    • — Charlene on July 3, 2011
    • Reply
  • Yummm… I think this is definitely something my picky boyfriend would eat. (The tequila probably doesn’t hurt!)

  • This look so yummy! Love all those flavors. And that corn salad looks so good too. Perfect summer meal 🙂

  • That looks beautiful… and perfect for an Arizona HOT 4th of July.. supposed to be 114 that day!

    • — Susan Orton on June 30, 2011
    • Reply
  • This looks amazing, love all of the flavors! What a great summer meal, will definitely try this one! Thanks, Chris

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