Tequila Lime Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
3 people
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Calories
636 kcal
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Course
Main Course
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Cuisine
American
Tequila Lime Chicken
Description
This recipe combines chicken thighs rubbed with garlic and marinated in tequila, lime juice, olive oil, cayenne, and salt. The alcohol and acidity tenderize the meat and add distinctive flavor. Starting with skin-side down pan-frying creates a slightly browned, crisp skin. Baking finishes cooking evenly, while a final broil adds charring that complements the marinade’s brightness. The process yields chicken with a balance of tangy, savory, and mildly spicy notes and a crisp skin texture.
Serving the chicken garnished with fresh lime wedges and chopped cilantro enhances the citrus and herbal aspects of the dish. It pairs well with simple sides like rice or vegetables to balance the bold flavors. The use of skin-on thighs provides moist and flavorful meat throughout.
For best results, an oven-safe skillet is necessary to transfer the chicken from stovetop to oven. Marinating for two hours deepens the flavor, though 15 minutes works if time is limited. This recipe can be adapted by grilling for a smoky variation or substituting boneless, skinless chicken though skin-on is recommended for texture.
Ingredients
- 1 1/2 lbs (750g) chicken thighs skin-on, deboned
- 3 cloves garlic minced
- lime for garnishing, wedges
- cilantro chopped, for garnishing
Marinade:
- 2 tablespoons olive oil
- 1/4 cup tequila
- 2 tablespoons lime juice
- 3 dashes cayenne pepper
- 1/2 teaspoon salt or more to taste
Instructions
- Preheat the oven to 400°F (207°C). Rub the garlic onto the chicken, ensuring to coat the meat and skin thoroughly.
- Whisk all the Marinade ingredients together in a large bowl and mix well. Add the chicken to the marinade and stir to coat thoroughly. Marinate for 15 minutes, or preferably for 2 hours.
- Heat a skillet and pan-fry the chicken skin-side down until slightly browned. Turn the chicken over and pan-fry the other side until it is also slightly browned.
- Transfer the skillet to the oven and bake for 15 minutes, or until the skin is nicely browned. Broil the chicken for 1 minute, or until the skin is charred to your liking. Transfer the chicken and any juices that seeped out during baking to a serving platter. Squeeze some fresh lime juice over the top, garnish with cilantro, and serve immediately.
Notes
- Use an oven-safe skillet to move the chicken from stove to oven safely.
- Marinate chicken for 15 minutes minimum; 2 hours yields deeper flavor.
- Chicken can be grilled instead of pan-fried and baked for a different texture.
- Skin-on, deboned chicken thighs are ideal, but boneless skinless thighs or breasts may be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 636kcal | 32% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 222mg | 74% |
| Sodium | 564mg | 24% |
| Potassium | 509mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 598IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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