Get your grill going and make this tequila lime chicken, boos! My southwest marinade gives it big flavor and keeps it super juicy. It’s got tequila, Worcestershire, and citrus, so y’all know it’s next level. I love grilling tequila lime chicken for that smoky finish, but I included stovetop and oven instructions down below in the FAQs, too, in case grilling ain’t on the menu.
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How to Make Tequila Lime Chicken
These step-by-step photos show how to make grilled tequila lime chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Tequila Lime Chicken Recipe
1. Whisk together the tequila lime marinade and coat the chicken
Pour the marinade into a storage bag, add the chicken, and refrigerate until fully marinated.
2. Season your chicken and grill until cooked through
Let the chicken rest before slicing, then garnish with cilantro and lime zest.
PRO TIP: Ideally, any cut of meat should be marinated anywhere from 12-24 hours for max flavor infusion. But I know that’s not always possible. I find 3 hours gives you the best balance of flavor and texture. If you’re short on time, slice chicken breasts thinner so they soak up the marinade faster. No matter what, give it at least 1 hour.
Full Tequila Lime Chicken Recipe
Grilled Tequila Lime Chicken Recipe
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Equipment
Ingredients
- 1 cup tequila
- 1 cup fresh lime juice about 8 medium limes
- 1 tbsp lime zest
- ½ cup orange juice
- ¼ cup olive oil
- 1 tablespoon worchestershire sauce
- 2 pounds boneless chicken pieces thighs or breasts
- salt to taste
- pepper to taste
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- cilantro chopped, for garnish
Instructions
- Whisk together tequila, lime juice, lime zest, orange juice, olive oil and worchestershire sauce until combined.
- Pour marinade into large plastic storage bag then submerge chicken, close storage bag and store in refrigerator for at least 3 hours or overnight for more intensified flavor.
- When ready to grill, remove chicken from marinade and season with salt and pepper, and evenly with paprika and garlic powder.
- Grill chicken on all sides until cooked through then remove from grill, cover with foil and rest to allow juices to settle. Garnish with chopped cilantro and lime zest and serve.
Notes
- Fridge: Store leftover tequila lime chicken in an airtight container in the fridge for up to 5 days. You can keep it whole, sliced, or chopped, but I prefer storing it whole so it stays juicier after reheating.
- Freezer: Wrap the chicken tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat whole pieces in the microwave at 75% power for 1 to 2 minutes, or warm in a 325°F oven with a splash of water and foil over the top until heated through. If sliced or chopped, a quick skillet warm-up works great too.
Nutrition
Recipe Tips
- Choose a tequila you would actually cook with, boos. No need to break out the top shelf stuff, but a decent blanco, silver, or reposado all work great here.
- Get that grill steamin’ hot. You want the chicken to cook quickly and pick up a lil char without drying out.
- Let the chicken rest before slicing. Give it at least 5 minutes so the juices settle back in instead of running all over your cutting board.
- Play around with dry rubs once you know the recipe. A little cumin, chili powder, or cayenne can take the flavor in a whole new direction!
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Serving Ideas
- Taco Tuesday: Get this grilled tequila lime chicken tucked into warm tortillas with salsa verde, guac, and sour cream. Y’all can also add creamed corn and an elote dip to the side.
- Tex-Mex Plate: Serve it up with Mexican rice, pinto beans, nachos, and Mexican cornbread. Or make fajitas with it!
- Fresh and Light: Pair it with grilled broccoli, garlic green beans, slaw, or a cucumber salad.
- Cookout Style: Throw it on the plate with succotash, cornbread salad, fried cabbage, and a glass of fruit punch on the side for an easy summer spread.
Recipe Help
For regular-sized chicken breasts, grill for 5-7 minutes on each side or until a thermometer reads 165 degrees.
Yup! Cook it in a large skillet or grill pan over medium-high heat with a little oil for about 4 to 6 minutes per side, depending on thickness, until cooked through.
Bake it in a 400°F oven for 20 to 25 minutes, or until the chicken reaches 165°F internally. If you want some color on top, broil it for the last couple minutes.
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I made this yesterday for a Memorial Day weekend BBQ and the chicken was fabulous. I marinated the chicken for 4 hours but next time I am going to let it marinate overnight. Wonderful flavor, my family really enjoyed it. Thank you so much for your wonderful recipe, I can’t wait to make this again.
I made this yesterday for a Memorial Day weekend BBQ and the chicken was fabulous. I marinated the chicken for 4 hours but next time I am going to let it marinate overnight. Wonderful flavor, my family really enjoyed it. Thank you so much for your wonderful recipe, I can’t wait to make this again.
Chicken! My fav. Yummy! I will try this
We made this on Thursday night. I used chicken thighs and added more tequila. 🙂 We also added ghost pepper salt to the garlic powder and paprika mix instead of using salt and pepper. It was amazing. We loved it. Juicy and so flavorful. It was even good the next day for lunch. We are definitely adding this to our grilling rotation. Thanks so much for the incredible recipe. We just loved it.
Hooray I am so so glad you enjoyed them!!!! Thanks for sending this super sweet message.
This looks so good! I don’t have a grill but I assume that I can bake this, right?
Yes you can bake this as well. Let me know how it turns out for you.
Girl, grilled chicken in the summer is my jam! Love the flavor combo you’ve got going o here, definitely adding this to my meal plan stat!
Happy Birthday Month! June is my special month too!:-) Here’s to an amazing 34th year and continued awesomeness! You’re such a refreshing inspiration, and that tequila and lime chicken is just winning!
You’re such a success at 33 so only the best is yet to come! What a wonderful year you’ve had writing your cookbook, which I can’t wait to get by the way. 🙂 And I’d love to sink my teeth into this chicken!