0 from 24 votes
Grilled Tequila Lime Chicken
Chicken breasts marinated in a marinade of tequila, citrus juices, lime zest and flavorful spices!
Prep Time
20 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
1 hr 2 mins
Servings: 4 servings
Calories: 497 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Chicken
- 4 boneless skinless chicken breasts trimmed of excess fat
Tequila lime marinade
- 1/3 cup tequila any kind will work
- 1/3 cup avocado oil or vegetable oil
- 3 fresh limes zested and juiced
- 1 large orange juiced
- 1/2 Tbsp chili powder
- 1/2 Tbsp ancho chile powder
- 1 tsp dried minced onion
- 1 tsp kosher salt
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
To serve
- minced fresh cilantro
- Lime wedges
Instructions
Prep chicken
- Top cutting board with wax paper, and top with a chicken breast. Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken until about 1 inch thick.
- Repeat with remaining chicken breasts, then set aside for a moment.
Cup of Yum
Make marinade
- Combine marinade ingredients (tequila, oil, lime juice and zest, orange juice, chili powder, ancho chile powder, minced onion, salt, parsley and pepper) in a mixing bowl and whisk to combine. Alternatively, you could add the marinade ingredients to a zip top plastic bag, seal it, and shake well to combine.
Marinate chicken
- Add chicken breasts to the marinade, and either cover the mixing bowl with plastic wrap or seal the plastic bag. Place in refrigerator for at least 30minutes or up to 8 hours.
Prep grill
- Preheat grill over MED/MED-HIGH heat. Make sure grates are clean.
Grill chicken
- Brush your grill with a little avocado or vegetable oil and grill chicken for about 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165 F degrees.
- Remove chicken from grill onto a plate or platter and let chicken rest for about 5 minutes to allow juices to redistribute.
To serve
- Top chicken with sprinkle of minced cilantro and serve with a lime wedge alongside (for squeezing on top of the chicken).
Notes
- avocado corn salsa
- Cooking chicken on the stovetop
- until beautifully charred and cooked to an internal temperature of 165°F.
- Calorie count listed is for 1 serving (1 chicken breast), but may be inflated due to the nutritional calculator including the entire serving of oil, when in reality, you aren't consuming that amount.
- Some photos show the chicken topped with this avocado corn salsa.
- Prepare and marinate chicken as directed.
- Preheat a grill pan or heavy bottomed skillet over MED HIGH heat. Add a drizzle of vegetable oil, then add chicken, 2 breasts at a time (unless you have a huge skillet or pan).
- Cook for 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
- Set chicken aside on a plate and let rest for 5 minutes.
- Serve with a squeeze of lime and sprinkled with minced cilantro if desired.
Nutrition Information
Calories
497kcal
(25%)
Carbohydrates
8g
(3%)
Protein
49g
(98%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
877mg
(37%)
Potassium
983mg
(28%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
767IU
(15%)
Vitamin C
28mg
(31%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 877mg | 37% |
| Potassium | 983mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 28mg | 31% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.