Grilled Tequila Lime Chicken
Chicken breasts marinated in tequila, citrus and chili, grilled until juicy and topped with a bright strawberry-jalapeño-pineapple salsa.
⏱️ Prep: 30 min🍳 Cook: 16 min
Ingredients
| 3-5 | boneless skinless chicken breasts | |
| 1/4 cup | 60 ml | tequila |
| 1/4 cup | 60 ml | vegetable oil |
| 2 | limes, zested and juiced | |
| 1 | orange, juiced | |
| 1/2 tbsp | 7.5 ml | chili powder |
| 1/2 tbsp | 7.5 ml | ancho chile powder |
| 1 tsp | 5 ml | dried minced onion |
| 1/2 tsp | 2.5 ml | dried parsley |
| 1 tsp | 5 ml | salt |
| 1/2 tsp | 2.5 ml | pepper |
| — | fresh minced cilantro (optional, for garnish) | |
| — | lime wedges (optional, for garnish) |
Instructions
- Trim the chicken breasts of any fat and set aside.
- Combine the marinade ingredients (from the tequila down to the pepper) in a mixing bowl and whisk to combine; alternatively add them to a zip-top bag, seal and shake well.
- Add the chicken breasts to the marinade, cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat the grill over medium/medium-high heat. Brush the grates with a little vegetable oil and grill the chicken about 8 minutes per side, until cooked through and the juices run clear.
- Let the chicken rest about 5 minutes to allow the juices to redistribute.
- If desired, top with a squeeze of lime juice and minced fresh parsley.
- Spoon some strawberry-jalapeño and pineapple salsa over the top.