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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Comments
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Hi,
The results from this recipe tasted a bit bitter when I made my chicken breasts… any pointers as to what I’m doing wrong?
I did not grill but used an All-Clad non stick ridged griddle that I sprayed with PAM on the stove @ Medium High temp setting.
Would appreciate your input.
Hi JooJoo, I think the bitter flavor could come from one of 2 things — the tequila or perhaps when you zested the lime you included a little of the pith (which is the white layer that is immediately under the green and tastes pretty bitter).
Hi Chef Jenn,
Which Tequila brands would you say work best for this recipe?
thanks!
Hi JooJoo, I used 1800 Silver. 🙂
My husband and daughter said it was the best chicken they’ve ever had. Thank you for a fantastic recipe!
Spectacular recipe — I’ve made it twice now and it will be come a regular at my house. I made a couple of modifications:
Used garlic infused olive oil
Used two premade spice mixes from the Global Fusion line made by Spice Hunter instead of the spice mix in the recipe: Mexican Spice mix (2 tsp) + Spicy Garlic (1/2 tsp). Pretty much the same mix as in the recipe, and I’m lazy. 🙂
Hi,
Can I use Margarita to marinate the chicken instead of Tequila?
Thank you.
I wouldn’t recommend it — sorry!
Thank you.
Oh my goodness this was an absolutely wonderful recipe, spectacular in its simplicity! I marinaded it 2 hrs because that’s all the time that had but next time I will marinade it over night, dry pan fried it while reducing the marinade in a separate pan, served it with a cilantro lime rice and a side if roasted asparagus.
There are so many other sites that are way more complicated, give reasons why their recipes work, but fail to deliver. I know that when I need a recipe, I now go to you! Thank-you!!!!
❤️
Can this be cooked indoors? It sounds amazing, but I don’t have access to a grill. Thanks!
Sure — hope you enjoy! 🙂
Can this be made with boneless thighs and on a skewer?
Yep 🙂
Delicious marinade. I didn’t have four hours – two were fine. Will definitely make this again
Absolutely scrumptious recipe!! Served this with Jenn’s Black bean/corn/red pepper salad with the Chipotle dressing (sooooo good!!) and her Cornbread muffins and it was so easy and tasty!! High recommend. 😊
This was amazing! The chicken stayed juicy and tender and was so tasty (side note: this would be good with boneless skinless thighs as well). I didn’t have ancho chili powder on hand so subbed in chipotle powder and used Mexican oregano. Definitely worth it to marinate for 8 hours. Thanks as always Jenn, love your blog!
Do we use just the zest of the lime or do we us the juice from the lime as well?
Just the zest 🙂
If using lime zest can I marinade some chicken in advance and freeze. Then defrost and grill another night? Thanks – enjoy your website and recipes tremendously!
Sure, Karen. Glad you like the recipes!
This is hands down my family’s favorite summer grilling recipe. I get asked to make it a lot and typically serve alongside of your Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette. I make no changes to the marinade but typically double the recipe and add a few extra chicken breasts for leftovers, which I usually turn into burritos using both the chicken and the salad…so insanely good!!!
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,
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.
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.
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.
Hi Mary, It definitely tenderizes them. If you want to skip that step, you can use chicken tenderloins as is. Hope that helps!
Do we use just the zest of the lime or do we us the juice from the lime as well?
Hi Tina, You only use the zest. Hope that helps!
My husband and I loved this recipe even though I only marinaded it four hours. I’m definitely going to make it again.
Forgot the stars – 5 for sure! I make no changes to the recipe as written.
This recipe is fantastic – we always make it for fajitas – with bell peppers, poblanos, and onion strips sauteed. Yummy!
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.
It should be fine, Suzie – they are the same.
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. 🙁
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.
It should work well, Debbie. Enjoy!
Very Tasty even with shorter marinating. Easy and delicious recipe.
This is a fantastic recipe! I’ve made it all winter
Could I use this marinade for fish, such as cod?
Sure, Betty, but I’d limit marinating time to a few hours.
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!
Our whole family liked this chicken. It was really good. I served it with your Mexican Rice Pilaf and fresh corn on the cob.
Outstanding! Just outstanding! Loved this so much! Thank you!
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
Sure Cindy, here’s a link to it. Enjoy!
this is the best chicken i have ever had. tastes just like qdoba chicken
Delicious!
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!!!
Gwen, I think this would be delicious with the Mexican Rice Pilaf as you suggested, Cornbread Muffins or Savory Cornbread with Cheddar and Thyme. Whatever you choose, I hope everyone enjoys!
Deeelish! Omitted garlic due to an allergy, but it wasn’t missed. This recipe is definitely a keeper!
My family adores all of your chicken recipes and this is especially a favorite. Thanks!!!
It is always a hit with family & friends, keep getting request to make it quite often.
Thanks for the easy to follow recipe
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!!
Hi Michelle, Yes, that would work and I would definitely cut it in half — good call 🙂
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.
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!
Hi Tammy, I would just replace the tequila with more olive oil — will still be delish 🙂
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).
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!
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!
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.
Undercooked, not overcooked. A lot of the chicken that goes to market today is rubbery/tough to begin with. That is a side effect of the process used to develop those enormous breasts. To keep them tender, slice them horizontally, pound them to a uniform thickness, and cook them thoroughly. There should be NO pink, and juices should run clear when you cut it. Use an instant thermometer.
And from the getgo, choose breasts that are soft and pliable when you poke them, right thru the plastic. If they feel like hockey pucks, they’ll be rubbery.
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?
Hi Liz, Yes, that’s fine. Have fun!
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?
Hi Kay, I would either broil it or, better yet, bring it to a friend’s house 🙂
How long would you broil it?
Hi Tiffany, Just stick with the same timing as the grilling instructions. Hope you enjoy!
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!
Hi Amanda, I’d say 3 for best results, but it will still be good if you don’t have as much time.
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! 🙂
will the chicken keep for 5or 6 days in a sealed glass bowl
Hi Foster, I’d probably only keep it a few days to be safe.
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