Description
Juicy grilled chicken marinated in a zesty margarita blend of tequila, lime, and orange. Great for tacos, salads, or as a main course!
Ingredients
Scale
- 1/2 cup tequila (blanco or silver)
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup orange juice, freshly squeezed
- 2 tablespoons agave nectar (or honey)
- 2 tablespoons olive oil
- 1 tablespoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- Olive oil, for brushing the grill
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Pico de gallo
Instructions
- Prepare the Margarita Marinade: In a medium bowl, combine tequila, lime juice, orange juice, agave nectar (or honey), olive oil, lime zest, minced garlic, chili powder, cumin, salt, and pepper. Whisk until well combined.
- Marinate the Chicken: Place chicken breasts in a large resealable plastic bag or a shallow non-reactive dish. Pour the margarita marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or up to 4 hours, turning occasionally.
- Preheat your grill to medium-high heat (about 375-450°F). Make sure the grates are clean and lightly oiled.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken breasts dry with paper towels and brush with olive oil.
- Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F. Use a meat thermometer to check the internal temperature.
- Remove the chicken from the grill and let it rest for 5-10 minutes before slicing or serving.
- Serve: Garnish with fresh cilantro, lime wedges, and avocado slices. Serve with your favorite sides, such as rice, beans, salad, or grilled vegetables.
Notes
- For a spicier marinade, add a pinch of cayenne pepper or a finely chopped jalapeño pepper to the marinade.
- For a sweeter marinade, add an extra tablespoon of agave nectar or honey to the marinade.
- For a smoky flavor, use mesquite or hickory wood chips when grilling the chicken.
- To bake the chicken: Preheat your oven to 375°F. Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
- To pan-fry the chicken: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until the chicken is cooked through.
- Make it a salad: Slice the grilled chicken and serve it over a bed of mixed greens with your favorite toppings, such as corn, black beans, tomatoes, and avocado. Drizzle with a lime vinaigrette.
- Make it tacos: Shred the grilled chicken and serve it in warm tortillas with your favorite taco toppings, such as salsa, guacamole, sour cream, and cheese.
- Make it a burrito bowl: Serve the grilled chicken over rice with black beans, corn, salsa, guacamole, and sour cream.
- Use different cuts of chicken: You can also use chicken thighs or drumsticks for this recipe. Just adjust the cooking time accordingly. Chicken thighs will take longer to cook than chicken breasts, while drumsticks will take about the same amount of time.
- Add vegetables to the grill: While the chicken is grilling, you can also grill some vegetables, such as bell peppers, onions, and zucchini. Brush the vegetables with olive oil and season with salt and pepper before grilling.
- Make a margarita salsa: Chop up some tomatoes, onions, cilantro, and jalapeño pepper. Mix with lime juice, tequila, and a pinch of salt. Serve with the grilled chicken.
- Don’t overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to the correct internal temperature.
- Let the chicken rest: Letting the chicken rest for 5-10 minutes before slicing or serving will allow the juices to redistribute, resulting in more tender and flavorful chicken.
- Store leftover grilled margarita chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheat the chicken in the microwave, oven, or skillet.
- You can also freeze the grilled chicken for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes