Grilled Tequila Lime Chicken Marinade
A zippy marinade of bright tequila, lime, and warm chili powder.
Prep Time10 minutes mins
Cook Time15 minutes mins
Marinating Time4 hours hrs
Total Time4 hours hrs 25 minutes mins
Course: Main Course
Cuisine: American, Mexican
Keyword: sealable zip-top bags or airtight container, small or medium bowl
Servings: 4
Calories: 469kcal
- 4 Chicken breasts
- ¾ cup tequila
- ¾ cup orange juice
- 2 large limes zested and juiced
- 1 tablespoon agave syrup
- 1 teaspoon chili powder
- 1 garlic clove minced or grated
- ¼ cup veg oil
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Measure all marinade ingredients and combine in a bowl.
Prepare boneless skinless chicken breasts by cutting through the center into thin cutlets.
Mix the tequila, orange juice, agave syrup, lime zest and juice, minced garlic, chili powder, salt and pepper.
Pour ¾ cup of the marinade into a separate container and save for the sauce.
Add the vegetable oil to the marinade. Pour marinade over chicken breasts and marinade for 4-8 hours. Or pour into a freezer bag with chicken and freeze for future use.
To make the sauce, heat a small sauce pan over medium-high heat. Add the reserved marinade and bring up to a simmer. Cook for 15 minutes until the sauce has reduced and turn off the heat. Stir in the butter.
When you're ready to cook the chicken, grill on high for 6 minutes per side or until the internal temperature of the chicken reads 165F on a meat thermometer. Brush the chicken with the tequila lime sauce on both sides halfway through the cooking time.
Serve with fajitas fixing or rice.
Calories: 469kcal | Carbohydrates: 14g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 149mg | Sodium: 1496mg | Potassium: 1030mg | Fiber: 1g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg