Fresh Margarita Chicken Recipe

Yields: 4 servings
Prep Time: 15 minutes + marinating
Cook Time: 20-25 minutes

Ingredients

For the Marinade

  • 1/2 cup freshly squeezed lime juice (from about 4 limes)
  • 1/4 cup freshly squeezed orange juice (from about 1 orange)
  • 1/4 cup tequila (silver/blanco is traditional)
  • 2 tablespoons olive oil
  • 1 tablespoon honey or agave nectar
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Chicken

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil (for cooking)
  • Fresh cilantro for garnish (optional)

Instructions

1. Make the marinade

  • In a large bowl or zip-top bag, combine the lime juice, orange juice, tequila, olive oil, honey or agave nectar, garlic, chili powder, cumin, oregano, salt, and pepper. Whisk or mix well.

2. Marinate the chicken

  • Add the chicken to the marinade, making sure it’s coated evenly.
  • Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.

3. Cook the chicken

  • Grilling: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Lightly oil the grill grates. Grill chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F.
  • Pan-Searing: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove chicken from the marinade (discard marinade) and cook the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F.

4. Rest and serve

  • Allow the chicken to rest for 5 minutes before slicing or serving.
  • Garnish with fresh cilantro (optional) and enjoy with your favorite sides!

Tips

Adjust the tequila: If you prefer a milder flavor, reduce the tequila or omit it entirely.

Flavor boost: Add a finely chopped jalapeño to the marinade for a spicier kick.

Serving suggestions: This chicken is fantastic with cilantro-lime rice, black beans, grilled vegetables, or a simple salad.

Leftovers: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.

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