Enjoy a burst of citrus-infused delight with Margarita Chicken with Tequila Lime Marinade, a grilled masterpiece that’s both easy to make and irresistibly delicious.
Margarita Chicken with Tequila Lime Marinade Recipe
Savour the zest of Margarita Chicken with Tequila Lime Marinade, a tantalizing creation that infuses the bright flavours of a classic margarita into a succulent grilled chicken. This recipe showcases a marinade enriched with zesty lime, bold tequila, and fragrant cilantro, producing chicken that’s not only tender and juicy but also brimming with an unforgettable marinade kick. Perfect for summers and get-togethers, this Margarita Chicken is sure to be the centrepiece of your table.
Ingredients
Marinade
- ½ cup freshly squeezed lime juice
- ¼ cup tequila (I use silver)
- 1 tablespoon sugar
- 4 cloves garlic, finely chopped
- 2 tablespoons cilantro, chopped
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup olive oil
Chicken
- 6 chicken breast halves, boneless and skinless
- Salt and pepper to taste
Instructions
- To prepare the marinade, combine the lime juice, tequila, sugar, chopped garlic, chopped cilantro, ground cumin, salt, pepper, and olive oil in a zip-top bag or large bowl. Check the notes if using a pre-made margarita.
- Season the chicken with salt and pepper. Add the chicken to the marinade.
- Marinate for 15 minutes or up to 8 hours in the refrigerator.
- Heat up a grill to medium-high. Remove the chicken from the marinade and grill turning once for about 5-6 minutes per side or until cooked through.
- Remove from the grill to a plate, cover with foil, and let it rest for about 5 to 10 minutes. Serve
Serving Suggestions
- Creamy Coleslaw
- Three Bean Salad
- Creamy Rice Casserole
Tips and Tricks
- Use either the original tequila lime marinade or the shortcut margarita marinade based on what ingredients you have or your preference.
- Set your grill or grill pan to medium-high heat (400ºF to 425ºF) for the best balance between a juicy interior and a charred exterior.
- If the chicken sticks to the grill, allow it more time to cook—it will release naturally when it’s ready to be flipped or removed.
- If looking to economize further, consider using boneless chicken thighs instead of breasts.
- They are juicier, tastier, and typically less expensive.
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