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.
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.