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Whew! Time is just flying by these days. Right up to the wire, Cinco de Mayo is tomorrow so I'm getting this tequila lime chicken recipe out just in the nick of time.
A quick marinade for 30 minutes, pop it in the oven for another 30 and done. Serve as a main dish entree, as a taco filling, on top of nachos, you name it!
Also, I don't know why it's taken me this long to make a marinade using tequila. GENIUS idea! My uncle mentioned it at Easter brunch and I just had to test it out. Et voila! Tequila lime chicken. Thanks Uncle Rick!
PS. One of my favorite things about this recipe other than the juicy, moist, tender, flavorful chicken? No excuse to not whip hip up some margaritas with that leftover tequila 😁.
Ready? Scroll down for the recipe!
PrintTequila Lime Chicken
- Total Time: 1 hour
- Yield: Serves 4-6 1x
Description
Juicy, moist chicken breasts marinated in a zingy mix of tequila, fresh lime juice, olive oil, and flavorful spices.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ¼ cup tequila reposado
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, roughly chopped
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground Mexican oregano
- ¼ teaspoon ground chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
- ½ tablespoon coarse salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Grease a small baking dish or oven safe skillet.
- In a large bowl or ziploc bag, coat chicken in marinade ingredients. Marinate in the fridge for 30 minutes to an hour.
- Place marinated chicken in the prepared dish. Bake for 25-30 minutes until chicken is cooked through and no longer pink (temps at 165°F).
- Change oven to broil and cook as desired for coloring (around 2-3 minutes). Remove from oven. Let rest in a warm place for 5 minutes. Garnish with any remaining cilantro and lime slices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
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