Grilled Tequila Lime Chicken
This recipe is so good, so easy that it will instantly become a family favorite. A bold statement that I confidently stand behind.
The creator of Grilled Tequila Lime Chicken needs no introduction here on Sly Rooster, I am a huge fan. Jenn Segal’s recipes are so consistently reliable that I put her in an exclusive category along with Ina Garden. When I want a guaranteed home run with ingredients found in my pantry, I turn to Once Upon A Chef. Lucky for all of us, Jenn has a new cookbook out, Once Upon A Chef Weeknight/Weekend, so you are going to be hearing a lot more from her here and elsewhere. This chicken recipe is an oldie, as I have yet to cook from the new book. If you have, please share your favorites so that I know where to start.
The recipe recommends that you marinate the chicken for a minimum of six hours and up to overnight. If you have planned ahead, do just that. If not, I have gotten away with cutting the breasts in half before pounding and marinating for as little as one hour, still yielding fantastic results. And while Grilled Tequila Lime Chicken is a reason to turn on your grill throughout the fall, if you are unmotivated, try it on your grill pan. The flavors will knock you out. Enjoy!
Grilled Tequila Lime Chicken
Ingredients
- 3 Tbls olive oil
- 3 Tbls tequila
- 1 Tbls lime zest
- 4 cloves garlic minced
- 1-1/4 tsp ground ancho chili pepper
- 1/2 tsp ground coriander
- 1/4 tsp dried oregano
- 1-1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp honey
- 4 boneless skinless chicken breasts (or about 2 pounds) pounded to an even 1/2-inch thickness
- 1 lime, sliced into wedges for serving (optional)–I used the zested lime
Instructions
- Combine all of the ingredients except for the chicken breasts in a 1-gallon freezer bag. Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
- Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates with a non-flammable cooking spray.) Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2 to 3 minutes per side (turning only once). Serve immediately with lime wedges.