Discover a vibrant southwestern dish that brings bold citrus and tequila notes to your outdoor cooking routine.
Fire up the outdoor grill and prepare this flavorful tequila lime chicken. The southwestern-style marinade delivers bold taste while keeping the meat incredibly moist. Featuring tequila, Worcestershire sauce, and bright citrus notes, this dish brings serious flavor to the table. While grilling provides a wonderful smoky char, alternative stovetop and oven methods are included below for flexible cooking options.
This post may contain affiliate links. Read our disclosure policy .
Table of Contents
How to Make Tequila Lime Chicken
These step-by-step photos show how to make grilled tequila lime chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Tequila Lime Chicken Recipe
1. Whisk together the tequila lime marinade and coat the chicken
Pour the marinade into a storage bag, add the chicken, and refrigerate until fully marinated.
2. Season your chicken and grill until cooked through
PRO TIP: A 12 to 24-hour soak delivers maximum flavor depth, though a three-hour window works perfectly for a great balance of taste and texture. When short on time, thinner cuts absorb the liquid more quickly. Always allow a minimum of one hour for proper marination.
PRO TIP: Ideally, any cut of meat should be marinated anywhere from 12-24 hours for max flavor infusion. But I know that’s not always possible. I find 3 hours gives you the best balance of flavor and texture. If you’re short on time, slice chicken breasts thinner so they soak up the marinade faster. No matter what, give it at least 1 hour.
Grilled Tequila Lime Chicken Recipe
Grilled Tequila Lime Chicken Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Mixing Bowls
Ingredients
- ▢ 1 cup tequila
- ▢ 1 cup fresh lime juice about 8 medium limes
- ▢ 1 tbsp lime zest
- ▢ ½ cup orange juice
- ▢ ¼ cup olive oil
- ▢ 1 tablespoon worchestershire sauce
- ▢ 2 pounds boneless chicken pieces thighs or breasts
- ▢ salt to taste
- ▢ pepper to taste
- ▢ 2 teaspoon paprika
- ▢ 2 teaspoon garlic powder
- ▢ cilantro chopped, for garnish
Instructions
- Whisk together tequila, lime juice, lime zest, orange juice, olive oil and worchestershire sauce until combined.
- Pour marinade into large plastic storage bag then submerge chicken, close storage bag and store in refrigerator for at least 3 hours or overnight for more intensified flavor.
- When ready to grill, remove chicken from marinade and season with salt and pepper, and evenly with paprika and garlic powder.
- Grill chicken on all sides until cooked through then remove from grill, cover with foil and rest to allow juices to settle. Garnish with chopped cilantro and lime zest and serve.
Notes
- Fridge: Store leftover tequila lime chicken in an airtight container in the fridge for up to 5 days. You can keep it whole, sliced, or chopped, but I prefer storing it whole so it stays juicier after reheating.
- Freezer: Wrap the chicken tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat whole pieces in the microwave at 75% power for 1 to 2 minutes, or warm in a 325°F oven with a splash of water and foil over the top until heated through. If sliced or chopped, a quick skillet warm-up works great too.
Nutrition
Recipe Tips
- Choose a tequila you would actually cook with, boos. No need to break out the top shelf stuff, but a decent blanco, silver, or reposado all work great here.
- Get that grill steamin’ hot. You want the chicken to cook quickly and pick up a lil char without drying out.
- Let the chicken rest before slicing. Give it at least 5 minutes so the juices settle back in instead of running all over your cutting board.
- Play around with dry rubs once you know the recipe. A little cumin, chili powder, or cayenne can take the flavor in a whole new direction!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Serving Ideas
- Taco Tuesday: Get this grilled tequila lime chicken tucked into warm tortillas with salsa verde , guac , and sour cream. Y’all can also add creamed corn and an elote dip to the side.
- Tex-Mex Plate: Serve it up with Mexican rice , pinto beans , nachos , and Mexican cornbread . Or make fajitas with it!
- Fresh and Light: Pair it with grilled broccoli, garlic green beans , slaw , or a cucumber salad .
- Cookout Style: Throw it on the plate with succotash , cornbread salad , fried cabbage , and a glass of fruit punch on the side for an easy summer spread.
Recipe Help
For regular-sized chicken breasts, grill for 5-7 minutes on each side or until a thermometer reads 165 degrees.
Keep remaining portions in a sealed container in the refrigerator for up to three days.
Bake it in a 400°F oven for 20 to 25 minutes, or until the chicken reaches 165°F internally. If you want some color on top, broil it for the last couple minutes.
More Grill Recipes
- Baby Back Ribs
- Carne Asada
- Grilled Ribeye Steak
- Grilled Peaches
- Jerk Shrimp
- Steak Au Poivre
- Rib Tips
- Jamaican Jerk Chicken
Grilled Tequila Lime Chicken Recipe
Easy tequila lime chicken with a citrus and tequila marinade, grilled and finished with cilantro. Great for tacos, bowls, or off the grill.
- Prep Time: 180 mins
- Cook Time: 20 mins
- Total Time: 200 mins
- Yield: 4, 4 people 1x
- Method: Main Course
- Cuisine: Mexican
Ingredients
- 1 cup tequila
- 1 cup fresh lime juice (about 8 medium limes)
- 1 tbsp lime zest
- ½ cup orange juice
- ¼ cup olive oil
- 1 tablespoon worchestershire sauce
- 2 pounds boneless chicken pieces (thighs or breasts)
- salt (to taste)
- pepper (to taste)
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- cilantro (chopped, for garnish)
Instructions
- Whisk together tequila, lime juice, lime zest, orange juice, olive oil and worchestershire sauce until combined.
- Pour marinade into large plastic storage bag then submerge chicken, close storage bag and store in refrigerator for at least 3 hours or overnight for more intensified flavor.
- When ready to grill, remove chicken from marinade and season with salt and pepper, and evenly with paprika and garlic powder.
- Grill chicken on all sides until cooked through then remove from grill, cover with foil and rest to allow juices to settle. Garnish with chopped cilantro and lime zest and serve.
Nutrition
- Calories: 346 kcal
- Sugar: 2 g
- Sodium: 321 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 145 mg
