Tequila and Lime Chicken

Flavors of a margarita enhance this simply delightful grilled chicken served with bottled salsa freshened with tomato, green onion, and cilantro.

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  • 2 teaspoons finely shredded lime peel
  • 1/4 cup lime juice
  • 1/4 cup tequila
  • 1 tablespoon cooking oil
  • 1 tablespoon orange liqueur or 1 teaspoon finely shredded orange peel
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
  • 1 cup hot chunky salsa
  • 1 medium tomato, chopped
  • 2 green onions, finely chopped
  • 1 tablespoon snipped cilantro
  • 2 tablespoons honey
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How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

In a shallow nonmetallic dish combine lime peel, lime juice, tequila, cooking oil, orange liqueur or orange peel, garlic, salt, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions, and snipped cilantro; set aside.
Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Serve with tomato salsa. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 201, Fat, total (g) 6, chol. (mg) 50, sat. fat (g) 1, carb. (g) 14, pro. (g) 19, sodium (mg) 285, Percent Daily Values are based on a 2,000 calorie diet
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