These easy, grilled tequila lime chicken breasts are moist, tender, and full of Southwest flavors.
For the marinade:
- ½ cup tequila
- 4 tablespoons olive oil
- 1 cup lime juice
- 1 cup orange juice
- Zest of 1 lime and 1 orange
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon minced fresh jalapeno pepper
- 1 tablespoon minced garlic
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
For the chicken:
- 6 boneless, skinless chicken breasts, pounded to an even thickness
- ¾ cup reserved marinade
Pour the remaining marinade into a large ziplock bag. Nestle the chicken breasts into the marinade, close tightly, and place in the refrigerator. Allow to marinate for at least four hours or overnight.
Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, lower the heat, and reduce the liquid until it is about half of the volume.
Let cool and spoon into a tightly covered container in the refrigerator until ready to use.
When ready to grill, spray the grill grates with non-flammable cooking spray. Preheat the grill on high.
Place the chicken breasts on the grill, use a silicone basting brush to slather the reduced marinade on the tops. Lower the grill cover and cook for about 4 minutes.
Baste the tops again and flip the chicken over. Slather marinade on the other side and continue to cook for another 4 or 5 minutes until the juices run clear and it is opaque all the way through.
Spread sauce over the tops once more before removing the breasts from the grill.
- Category: Main Dish
- Method: Grill
- Cuisine: Southwestern
Keywords: grilled tequila lime chicken, chicken recipes, boneless skinless chicken breasts, grilling recipes, Southwestern recipes