Tequila Lime Chicken

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margarita chicken

Tequila Lime Chicken 


1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on*

  • Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. 
  • Add the chicken breasts. 
  • Refrigerate overnight.
  • Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. 
  • Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. 
  • Turn the chicken and cook for another 10 minutes, until just cooked through. 
  • Remove from the grill to a plate. 
  • Cover tightly and allow to rest for 5 minutes. 
  • Serve hot or at room temperature.

* I actually used boneless skinless chicken thighs; thighs because I prefer dark meat and skinless, because I was trying for something healthier. I have little doubt that this dish would be much juicier and less deserving of my complaining with the skin on.

source: smittenkitchen