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Tequila Lime Chicken

Tequila lime chicken is marinated in tequila, lime zest, and a blend of spices grilled to juicy perfection. Great in burritos and tacos!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 18 mins
Servings: 4 servings
Calories: 399 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 pounds boneless skinless chicken breast
  • 3 tablespoons blanco tequila
  • 3 tablespoons olive oil
  • Zest of 2 limes
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon ancho chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. Line a large cutting board with plastic wrap or parchment paper. Lay the chicken breast on top in a single layer, and cover with another piece of plastic wrap or parchment paper.
  2. Using the flat side of a meat mallet or a heavy skillet like cast iron, pound the chicken to an even ½-inch thickness.
  3. Add the chicken to a resealable storage bag or a medium bowl. Add the tequila, olive oil, lime zest, honey, soy sauce, ancho chili powder, salt, cumin, and black pepper. Massage the marinade so it combines and evenly coats the chicken.
  4. Refrigerate and marinate for at least 4 hours, but up to 8 hours.
  5. To cook in a skillet or grill pan: Preheat a large skillet or grill pan over medium-high heat. Shake off any excess marinade, and add the chicken to the hot pan. Cook for about 6-8 minutes per side until the internal temperature reaches 165℉.
  6. To grill: Preheat the grill over medium-high heat. Shake off any excess marinade, and add the chicken to the hot grates. Cover and grill for 6-8 minutes per side until the internal temperature reaches 165˚F.
  7. Transfer the chicken to a plate or serving platter and allow it to cool slightly before slicing and serving.
  8. Serve immediately with warm corn or flour tortillas, pico de gallo, or Mexican rice.

Notes

  • Chicken: If you don’t like chicken breasts, you can use chicken thighs instead. This marinade also works well with pork and seafood.
  • Spice: Add a little heat by adding a roughly chopped jalapeño pepper or serrano pepper into the marinade.
  • Don’t have a grill? You can cook this in a skillet on the stovetop for 6 to 8 minutes per side over medium-high heat.
  • Avoid marinating for too long (more than 8 hours), as the marinade can break down the proteins in the chicken too much, making it mushy.

Nutrition Information

Serving 1serving Calories 399kcal (20%) Carbohydrates 5g (2%) Protein 49g (98%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 145mg (48%) Sodium 1105mg (46%) Potassium 869mg (25%) Fiber 0.3g (1%) Sugar 4g (8%) Vitamin A 221IU (4%) Vitamin C 3mg (3%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 399

% Daily Value*

Serving 1serving
Calories 399kcal 20%
Carbohydrates 5g 2%
Protein 49g 98%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.03g 2%
Cholesterol 145mg 48%
Sodium 1105mg 46%
Potassium 869mg 18%
Fiber 0.3g 1%
Sugar 4g 8%
Vitamin A 221IU 4%
Vitamin C 3mg 3%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.