This Grilled Margarita Chicken has a marinade made with tequila, fresh lime, and orange juice. This is a chicken that can be used in recipes or eaten as a main dish, and it cooks in only 15 minutes.
Jump to:
It is said that no one is sad in a Mexican restaurant, so I wanted to bring that bright flavor to my backyard grill! This Grilled Margarita Chicken has all the flavors of your margarita cocktail cooked right into the chicken. Tequila, fresh lime, and orange all come together to make your dinner time delicious.
If you like the sound of this chicken dish, then try these sides to go with it: cilantro lime rice and 4-ingredient guacamole.
Reader Review: "This chicken is easy to make and a new favorite for us." - Samantha
Why You'll Love Margarita Chicken
- Easy, Versatile, and Delicious - This grilled chicken works perfectly as a main dish or chopped in tacos, salads, and wraps.
- Tastes like Summer Time- The combination of tequila, fresh lime, and grill flavor gives a fresh summer flavor.
- Great for Meal Prep - Make extra and use for quick lunches and dinners.
Equipment
- Flint and Flame Knives - I love these kitchen knives. They are used every day in my kitchen.
- Grill - I love my Pit Boss Grill for all my summer grilling needs.
- Lemon/Lime Zester - Zesting has never been easier than using this tool.
- Citrus Juicer - This handheld juicer won't waste an ounce of juice!
Ingredients
- Chicken Breast: Boneless, skinless chicken breast works best.
- Tequila: Adds depth and a signature margarita-inspired flavor.
- Olive Oil: Helps tenderize the chicken and holds the marinade.
- Limes: Fresh zest and juice to bring brightness and acidity.
- Orange: Adds a natural sweetness.
- Honey: A touch of sweetness to help carmelize on the grill.
- Minced Garlic: Add a savory depth.
- Chili Powder: Brings mild heat and smokiness.
- Cumin: A warm and earthy spice.
- Oregano: Herbal and slightly peppery in flavor.
- Salt and Pepper: The perfect enhancer for all flavors.
- Jalapeño: Adds some optional heat and kick.
- Cilantro: The perfect fresh garnish for serving this chicken.
Tim's Tip: For the best flavor, don't rush the marinade! Let it sit at least 3 hours for the citrus and spices to fully penetrate the meat.
How to Make Margarita Chicken
- Prepare Chicken: Cut the chicken breast into even cutlets so they cook easily. Place them in a gallon-sized bag or a large bowl.
2. Make Marinade: In a bowl, whisk together the tequila, olive oil, lime juice, lime zest, orange juice, honey, garlic, chili powder, cumin, oregano, salt, pepper, and jalapeño. Pour the marinade over the chicken, making sure it is fully coated. Seal and refrigerate for at least 3 hours and up to 8 hours.
3. Grill the Chicken: Preheat the grill to medium heat (about 350°F). Grill the chicken for approximately 6 - 8 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
4. Serve and Enjoy: Remove the grill and let it rest for a few minutes. Slice the chicken and sprinkle with cilantro. Squeeze some extra lime juice on top if desired.
Substitutions and Variations
- Chicken Breast - Boneless, skinless chicken thighs work great in this recipe and stay extra juicy. You would just need to increase the cooking time by a few minutes on each side until the internal temperature of 165°F.
- Skip the Tequila - If you prefer not to cook with alcohol, simply leave out the tequila and prepare the marinade as directed. You will get lots of fresh citrus flavor from the lime and orange juice.
- Swap the Cilantro - Not a cilantro fan? Fresh basil adds a fun flavor and pairs well with the citrus marinade.
- Make it Milder - For a less spicy version, feel free to leave out the jalapeño entirely.
Tim's Tips
- Don't marinate the chicken overnight - Citrus juice is a tenderizer, and if it marinates too long, you can run the risk of damaging the chicken.
- Control your Heat - Remove the seeds if you would like a little less spice.
- Use chicken with an even thickness - You can use a meat mallet or rolling pin to flatten the chicken breast to even sizes.
What to Serve with Margarita Chicken
Storage
Refrigeration: Store cooled grilled margarita chicken in an airtight container. Refrigerate for 3-4 days.
Freezing: Freeze in an airtight container or freezer storage bag for up to 3 months.
Reheating: Reheat in an air fryer or oven until warmed through. You can also microwave if you are in a hurry.
FAQs
It is a similar outcome to the Chili's Margarita Chicken, but Chili's uses a non -alcoholic concentrate margarita mix for its marinade.
Yes! You can also cook this in the oven. Preheat to 350°F. Pour off half the marinade, add the chicken and remaining marinade to a baking dish, and bake for 45 minutes or until cooked through.
No, you do not have to use tequila. You can use a margarita mix, and the fresh citrus also elevates the brightness of the marinade.
More Delicious Chicken Recipes
- The Best Grilled Chicken for Wraps
- Baked BBQ Chicken Legs
- Air Fryer Chicken Parmesan
- Crock Pot Shredded Chicken
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Margarita Chicken
Equipment
- 1 Citrus Juicer
- Grill or Oven
Ingredients
- 3 lbs Chicken Breast boneless
- ½ cup Tequila
- 3 tablespoon Olive Oil
- 2 Limes Juiced and Zested
- 1 Orange Juiced
- 2 tablespoon Honey
- 1 teaspoon Garlic minced
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 Jalapeño Finely Diced
- 1 teaspoon salt
- 1 teaspoon Pepper
- 4 tablespoon Cilantro Optional, chopped
Instructions
- Prepare Chicken: Cut the chicken breast into even cutlets so they cook easily. Place them in a gallon-sized bag or a large bowl.
- Make Marinade: In a bowl, whisk together the tequila, olive oil, lime juice, lime zest, orange juice, honey, garlic, chili powder, cumin, oregano, salt, pepper, and jalapeño. Pour the marinade over the chicken, making sure it is fully coated. Seal and refrigerate for at least 3 hours and up to 8 hours.
- Grill the Chicken: Preheat the grill to medium heat (about 350°F). Grill the chicken for approximately 6 - 8 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
- Serve and Enjoy: Remove the grill and let it rest for a few minutes. Slice the chicken and sprinkle with cilantro. Squeeze some extra lime juice on top if desired.
Notes
- Don't marinate the chicken overnight - Citrus juice is a tenderizer, and if it marinates too long, you can run the risk of damaging the chicken.
- Control your Heat - Remove the seeds if you would like a little less spice.
- Use chicken with an even thickness - You can use a meat mallet or rolling pin to flatten the chicken breast to even sizes.
Storage
Refrigeration: Store cooled grilled margarita chicken in an airtight container. Refrigerate for 3-4 days. Freezing: Freeze in an airtight container or freezer storage bag for up to 3 months. Reheating: Reheat in an air fryer or oven until warmed through. You can also microwave if you are in a hurry.Nutrition
Tim's Cookbook - Available Now!
It's finally here! Experience the recipes that Chef Tim's family has been raving about! Over 40 family-approved recipes that are easy to follow and easy to eat.
Tim specializes in homestyle cooking with a bit of global flare inspired by his travels to over 60 countries while working as a missionary. We hope you and your loved ones love these recipes as much as our family does.
*This post may contain affiliate link(s), so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Thank you for your support and understanding.
Comments
No Comments