Tequila Lime Chicken Recipe

Difficulty: Easy | Total Time: about an hour | Active Time: | Makes: 4 servings

This is best done on the grill, but the stovetop will work as well. Grilling tip: A common mistake people make when grilling is to keep turning the meat over and over and poking it, etc. It isn’t necessary- you really only need to turn it once and if you want those nice cross hatch marks from the grill when the chicken is done give it a quick second turn in the other direction.

  • 4 split boneless, skinless chicken breasts
  • 1 T fresh minced garlic
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup gold tequila
  • 1 t kosher salt
  • 1/2 t fresh ground black pepper
  • 1 1/2 t ancho chili powder
  • 1 T olive oil
  1. Combine the chicken with everything and marinade for a half hour at room temperature. The acids in the lime cook the chicken so you want to avoid over-marinading.
  2. Heat a grill with coals and brush the grill top with oil to prevent the chicjken from sticking.
  3. Grill the chicken over direct heat for 5-6 minutes (for a 1 inch thick breast. Turn the chicken and cook for another 5 minutes- again it will depend on the thickness of the chicken. Cook until nicely browned–it should feel firm and the juices should run clear.
  4. The sugars in the tequila and lime juice will blacken the chicken- so move them to a lower heat if that gets out of control.
  5. Serve hot off the grill with lime wedges.

Member recipes are not tested by the CHOW food team.