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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Hi Jenn,
I made both the black bean, corn salad and the tequila lime chicken today (my second time making the salad which I love).
I prefer to have the marinade/vinigarette ingredients listed separately and combined in a bowl/measuring cup in a recipe. I forgot to do that myself and the chicken just wasn’t evenly covered with the marinade. I’ll take a mea culpa on that. But I am on the hunt for every day tasty, healthy meals and I think this will be one.
Last week I also made your strawberry cake for the second time and it is a favorite of mine. So flavorful, and yet so easy to put together.
Love your work!!
Best, Ruth
I’m going to make this tomorrow for the first time for company. I don’t have a grill, but I do have a new grill pan. Will cooking it on the grill pan create a lot of splatter and smoke (our smoke alarms are super sensitive)? Thanks so much!
Hi Geni, it shouldn’t create any smoke, but you may have some splatter. If you don’t have one, you may want to consider buying a splatter screen — they definitely help.
Just made this and your lemon zest marinade recipe last night. My husband and I loved it. It is by far the best chicken we have ever made. It might be the best chicken I have also ever had. It will continue to be a staple in our home. Thank you so much!
Looking forward to trying more of your recipes.
This chicken was wonderful, five stars! I served it with the Cilantro Lime Rice also on your site and Charro pinto beans(my recipe). The chicken was very juicy and tender, you gave excellent instructions on how to prepare and grill. These two recipes are going to be some of my new favorites!
Hi Jenn
Going to make this tomorrow but don’t have tequila. Can I use vodka? or is it better to use extra olive oil?
Hi Ellen, vodka should work – enjoy!
This is absolutely delicious. My husband asks for this which, after 48 years of marriage, is amazing. I also liked that it is easy to prepare.
Can the chicken and marinade be cooked in a sous vide?
Hi Shirley, I don’t recommend it for this recipe. Sorry!
Hi Jenn,
I don’t own a grill 🙁
Do you think I can bake this chicken breast in the oven? if so may I ask what’s the best temperature and how long?
I made one pan garlic shrimp last week and it was delicious.
Thank You so much for easy/simple and delicious recipes! I love your cookbooks!
Celine
Hi Celine, for indoor cooking, I’d use a grill pan instead of the oven. Heat the pan over medium-high heat until hot. Add the marinated chicken breasts and cook for 2 to 3 minutes on the first side, without touching, until the chicken develops nice grill marks. Using tongs, flip the chicken over and cook 2 to 3 minutes more, or until cooked through. Hope you enjoy!
Absolutely fantastic. I loved how easy it was with marinating in advance. We served it with the Copycat Chipotle Honey Dressing and it was phenomenal. Everyone raved about it!