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Grilled Margarita Chicken

Author: Lisa Kerhin

Ingredients

  • 4-5 boneless skinless chicken breasts
  • 2 ozs. tequila
  • 1/4 cup extra virgin olive oil
  • 1 jalapeño pepper minced and seeded (depending on your threshold for the heat)
  • 4-5 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tbsp lime zest
  • 1 tbsp orange zest
  • 1/2 cup fresh squeezed lime juice depending on size of limes, about 3-4
  • 1/4 cup fresh squeezed orange juice about 1 orange

Instructions

  • Place all ingredients except the chicken into a resealable gallon size Ziploc bag and close the bag.
  • Gently shake the marinade till it's mixed well.  (You can also use a small bowl and whisk the marinade, but I hate extra dishes.)
  • Now is the time to reserve about 1/4 cup of the marinade to drizzle over the cooked chicken.
  • Add the chicken to the bag and securely close.  Knead the chicken and the marinade till the meat is covered with the
  • Place in the refrigerator to marinate for at least 4 hours and not to exceed 48 hours. Any longer and the chicken isn't good to cook anymore.  Turn the bag over a few times during the marinating time.
  • While the grill is preheating to medium-high, place chicken on the counter to come to room temperature.
  • Grill chicken about 5 minutes on each side. Drizzle with reserved marinade and serve.