This is one of those recipes I love to make ahead and keep on hand, especially when I know the week is going to be busy. It works just as well on the grill as it does inside on the stovetop, so you’ve got options depending on the day. You can eat it as is, or slice it up and throw it into tacos, bowls, or whatever you’ve got going on.
If you’re building this into a full dinner, I usually keep it simple with a few easy sides. Smoked Gouda Mac and Cheese is the comfort pick that always disappears first, Bacon and Balsamic Brussel Sprouts if I want to add another veggie, and Green Rice is an easy way to round everything out without overthinking it.
Equipment
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Ingredients
- Chicken breast
- Lime zest
- Lime juice
- Tequila
- Olive oil
- Garlic cloves
- Chili powder
- Smoked paprika
- Onion powder
- Salt
- Pepper
Directions
Add the chicken, lime zest, lime juice, tequila, olive oil, garlic, chili powder, smoked paprika, onion powder, salt, and pepper to a large zip-top bag.
Seal and refrigerate for at least 4 hours, or overnight for the best flavor.
Cook on a grill or grill pan over medium heat for 4 to 6 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing.
What should I serve with my Tequila Lime Chicken?
- Black Bean Salad
- Cilantro lime rice
- Roasted sweet potatoes
- Steamed broccoli
FAQs (Because Life’s Too Busy for Guesswork)
Add hot sauce, sriracha, cayenne, or sliced peppers to the marinade or to individual servings.
Yes, the alcohol cooks off while the flavor stays, and it helps tenderize the chicken.
Discard it, or boil it for 15 to 20 minutes before using it as a sauce.
Stick to under 12 hours so the lime doesn’t break down the chicken too much.
What are substitutions that I can make?
- Chicken breast – Chicken thighs work just as well
- Tequila – Use whatever you have on hand
- Olive oil – Avocado oil is a good alternative
- Garlic cloves – Use jarred garlic if needed, about 2 tablespoons
- Smoked paprika – Regular paprika works
How should I store my leftovers?
- Store in an airtight container in the refrigerator for 4 to 5 days.
- Reheat in the microwave in short intervals or in a skillet with a splash of broth until warmed through.
- Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
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Tequila Lime Chicken
Equipment
- Large zip-top bag
- Measuring cups and spoons
- Knife and cutting board
- Grill pan or grill
Ingredients
- 3 chicken breasts cut in half lengthwise
- 1 tablespoon lime zest
- 1/2 cup freshly squeezed lime juice
- 1/4 cup tequila
- 1/4 cup olive oil
- 3 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Combine the chicken breasts, lime zest, lime juice, tequila, olive oil, garlic, chili powder, smoked paprika, onion powder, salt, and pepper in a large zip-top bag. Refrigerate for at least four hours to marinate; overnight is ideal.
- Cook your chicken on a grill pan or grill over medium heat for 4 to 6 minutes per side until the internal temperature reaches 165°F.
- Let the chicken rest on a cutting board for 5 minutes before slicing.
Notes
- Marinate at least 4 hours for the best flavor.
- Don’t go past 12 hours, or the chicken can get too soft.
- Let the chicken rest before slicing to keep it juicy.
- Cook to 165°F for safe internal temperature.
- Works great for tacos, bowls, or meal prep.
- Add heat to the marinade or per serving, depending on preference.
