Margarita Grilled Chicken
Citrus and tequila marinated chicken grilled juicy and bright. Quick 30-minute marinade, serves 4-6. Great on salads or sandwiches.
Usually around March I start really craving summer and all that comes with it. I like to make a grilled dish that reminds me that summer is coming soon. This dish is inspired by my favorite summer drink, the margarita.
Submitted by: Rachel Woodrick from Chicago, IL
Yield: 4 servings
- Marinade of lime zest, lime juice, tequila, and olive oil brightens the chicken; marinate 30 minutes to a few hours.
- Pound and season the breasts, then grill hot about 6 minutes per side or until internal temp reaches 165°F (74°C).
- Serve plain, over a green salad, or in sandwiches with avocado or guacamole for best results.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
How long should I marinate the chicken?
Marinate at least 30 minutes for flavor. For best texture aim for 30 minutes to 4 hours. Avoid very long marinades over 8 hours because the acid and alcohol can start to change the meat texture.
Can I skip the tequila or substitute it?
Yes. Omit the tequila and use extra lime juice, orange juice, or a splash of white wine. Tequila adds a subtle flavor, but the dish still works without it.
How do I know when the chicken is done?
Use an instant-read thermometer. The safe internal temperature is 165°F (74°C). If you do not have a thermometer, cut into the thickest part and check that juices run clear and there is no pink.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay moist. Because thighs are thicker and fattier, they may need a minute or two more per side. Always check the internal temperature.
What if I do not have a grill?
You can use a stovetop grill pan, cast iron skillet, or the oven broiler. Preheat the pan or broiler until very hot, oil the surface lightly, and cook until the chicken reaches 165°F (74°C).
How can I prevent the chicken from sticking to the grill?
Preheat the grill until very hot, clean the grates, and oil them or brush oil on the chicken. Place the chicken down and let it sear before flipping. Avoid moving it too soon.
Can I prepare this ahead or freeze it?
Yes. You can marinate and then freeze the chicken for up to three months. Thaw in the refrigerator before grilling. Alternatively, freeze raw and marinate after thawing for best texture.
How long should I marinate the chicken?
Marinate at least 30 minutes for flavor. For best texture aim for 30 minutes to 4 hours. Avoid very long marinades over 8 hours because the acid and alcohol can start to change the meat texture.
Can I skip the tequila or substitute it?
Yes. Omit the tequila and use extra lime juice, orange juice, or a splash of white wine. Tequila adds a subtle flavor, but the dish still works without it.
How do I know when the chicken is done?
Use an instant-read thermometer. The safe internal temperature is 165°F (74°C). If you do not have a thermometer, cut into the thickest part and check that juices run clear and there is no pink.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay moist. Because thighs are thicker and fattier, they may need a minute or two more per side. Always check the internal temperature.
What if I do not have a grill?
You can use a stovetop grill pan, cast iron skillet, or the oven broiler. Preheat the pan or broiler until very hot, oil the surface lightly, and cook until the chicken reaches 165°F (74°C).
How can I prevent the chicken from sticking to the grill?
Preheat the grill until very hot, clean the grates, and oil them or brush oil on the chicken. Place the chicken down and let it sear before flipping. Avoid moving it too soon.
Can I prepare this ahead or freeze it?
Yes. You can marinate and then freeze the chicken for up to three months. Thaw in the refrigerator before grilling. Alternatively, freeze raw and marinate after thawing for best texture.
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