Margarita Chicken

Sliced grilled chicken on a plate with cherry tomatoes and corn.

5 from 6 votes

Tequila, fresh lime and orange juice combine to make a spectacular marinade for this juicy and flavorful Margarita Chicken. This versatile grilled chicken can be used as a base for a variety of delicious summer meals.

Prep Time5 mins

Cook Time15 mins

Marinating Time3 hrs

Total Time3 hrs 20 mins

Course: Main Course

Cuisine: Mexican, Southwest

Servings:

Calories: 409kcal

Author: Valerie Brunmeier

Ingredients

3 pounds boneless skinless chicken breast or thighs
½ cup tequila
3 tablespoons olive oil
2 limes zested and juiced
1 large orange juiced
2 tablespoons agave nectar or honey
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
freshly ground black pepper to taste
3 to 4 tablespoons chopped cilantro optional

Instructions

If very thick, slice boneless breasts in half through the middle to create 2 thinner cutlets and place them in a gallon-size resealable plastic food storage bag.
Combine the remaining ingredients, except the cilantro, and pour it over the chicken. Seal the bag and refrigerate for at least 3 and up to 8 hours.
Grill the chicken over MEDIUM heat until cooked well throughout, approximately 6 to 8 minutes per side.
Slice the chicken and sprinkle with cilantro. Serve as desired with lime wedges on the side.

Notes

I don't recommend marinating the chicken overnight. Citrus juice works as a tenderizer and if it marinates too long, you could run the risk of damaging the texture of the chicken.

Serving Suggestions

Serve Margarita Chicken with simple summer sides like grilled corn and cherry tomatoes with basil for a super light and wholesome meal.
Slice and serve it with flour tortillas and a variety of taco toppings.
It's so good in burrito bowls with rice, beans, and a variety of toppings.

Nutrition