This Tequila Lime Chicken, which is also known as Margarita Chicken or Pollo con Tequila y Lima in Spanish, is a Mexican recipe made by marinating your chicken in tequila, lime, garlic, jalapeno, and cilantro marinating sauce.
We used skinless boneless chicken breasts in this recipe but you can use any part of the chicken with or without the skin with this Tequila Lime Marinating Sauce. This recipe can be used to make Tequila Lime Chicken Fajitas. Just saute some onions and peppers and serve sliced on some tortillas.
Important Cooking Tips
- Be sure you do not marinate the chicken for more than 3 or 4 hours because the citric acid in the lime juice will make your chicken tough.
- Don’t overcook the chicken as it should have an internal temperature of 160 degrees.
This recipe is simple to put together and is a must-try for every Hispanic Food Lover! So fire up the grill and let’s make some Pollo con Tequila y Lima!
Tequila Lime Chicken
For the Chicken:
- 6 boneless skinless chicken breasts
- 2 limes
- ½ cup tequila
- ⅛ cup olive oil
- 1 tsp salt
- 2 cloves garlic
- 1 jalapeno sliced
- ¼ cup cilantro chopped
Options for servings:
- pico de gallo
- mashed potatoes
- corn or flour tortillas
- jalapeno slices
- lime wedges
- avocado slices
- Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos, and cilantro. Blend the mixture until totally combined.
- Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
- Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 6 to 8 minutes per side.
- Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes.
- Serve warm with toppings of your choice.
Did You Know?
Chickens were most likely domesticated about 5,000 years ago in Southeast Asia. Although archaeological evidence of wild chickens goes back even further to about 10,000 years in northern China. Once chickens were domesticated they were brought westward into Europe.
When Europeans arrived in North America, they found a continent teeming with native turkeys and ducks. However, some archaeologists believe that chickens were first introduced to the Americas by Polynesians who reached the Pacific coast of South America a century before the voyages of Columbus.
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