Tequila-Lime Chicken

Tequila-Lime Chicken

Chicken marinated in tequila and lime juice makes a great foundation for tacos.

Tequila-Lime Chicken
Serves: Makes 6 to 8 servings
  • 2 cloves garlic, minced
  • 1 lime, zested and juiced
  • ¼ cup silver tequila
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon ground black pepper
  • 4 large boneless skinless chicken breasts, pounded to ½ inch thick
  • Garnish: charred lime halves
  1. In a large bowl, stir together garlic, lime zest and juice, tequila, oil, cumin, salt, paprika, chili powder, and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 1 hour or overnight.
  2. Heat a 12-inch cast-iron skillet over medium-high heat. Remove chicken breasts from marinade, discarding marinade. Add chicken to skillet, and cook, turning once, until a meat thermometer inserted in thickest portion registers 165°, 10 to 12 minutes per side. Slice, and serve. Garnish with lime halves, if desired.



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