Grilled tequila lime chicken is tender, juicy chicken marinated in tequila and fresh lime juice, then grilled to bright, smoky perfection. This easy, flavorful summer main works equally well for tacos, burrito bowls, salads, or served with your favorite sides.
I’ve been grilling a lot lately and enjoying simple weeknight menus. My grilled BBQ chicken and grilled burgers are on heavy rotation, but this tequila lime chicken is my go-to when I want something a little different. It combines the fresh brightness of lime and tequila with warm, savory spices for a balanced, crowd-pleasing flavor.
This recipe is versatile and easy to scale. Marinate the chicken ahead of time or freeze portions for a quick meal later. Serve it sliced over rice or salad, chop it for tacos, or enjoy it with seasonal sides for a relaxed outdoor dinner.
Why you’ll love this recipe:
- Marinated in tequila, fresh lime juice, olive oil and spices for bright, layered flavor.
- Quick to grill and especially well suited to summer cookouts or busy weeknights.
- Can be prepped ahead and frozen for convenience.
- Highly versatile — great with sides, in tacos, burrito bowls or salads.
Recipe ingredients
This grilled tequila lime chicken uses just a few simple ingredients.
Ingredient notes
- Chicken breasts: Boneless, skinless breasts cook quickly and are convenient, but you can substitute bone-in or skin-on pieces. Pound the breasts to an even thickness so they cook uniformly.
- Tequila: Silver (blanco) tequila has a clean, mild flavor that works well in marinades. Use a tequila you enjoy drinking — very cheap bottles can affect the final taste.
- Lime juice: Freshly squeezed juice is best. Two large limes should yield about 1/4 cup.
- Spices: A blend of garlic powder, smoked paprika and cumin gives warmth and depth. Adjust seasonings to taste.
How to make this recipe
Follow a few simple steps to grill tender, flavorful tequila lime chicken. A longer marinating time yields more tender, flavorful meat, so marinate overnight when possible.
Pro tip: The longer the chicken marinates in the tequila-lime mixture, the more tender and flavorful it will be.
- Whisk together 1/4 cup silver tequila, 1/4 cup fresh lime juice (about 2 limes), 3 tablespoons extra virgin olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon ground cumin and 1/4 teaspoon smoked paprika until combined.
- Place 1 1/2 lbs. boneless skinless chicken breasts in a zip-top bag or shallow dish. Pound to 1/2″–3/4″ thickness, season with salt and pepper, then pour the marinade over the chicken, massaging it in. Refrigerate for a minimum of 2 hours, or overnight for best results. Remove from the fridge 1–2 hours before grilling to come closer to room temperature.
- Preheat the grill to medium heat. Grill the chicken 6–8 minutes on the first side until grill marks form, then flip and cook another 6–8 minutes until the internal temperature reaches 165°F (74°C).
- Remove from heat and cover loosely with foil for 5–10 minutes to allow juices to redistribute, then slice and serve.
FAQs
Tequila contributes subtle flavor while the acidity of lime juice helps tenderize the chicken for a juicier texture.
The overall profile is bright and citrusy from the lime, with a hint of tequila in the background and warm spice notes from the smoked paprika and cumin.
Yes. Marinate in advance and freeze if desired. Thaw in the refrigerator before grilling.
Yes. The marinade works well on thighs, drumsticks or bone-in pieces; just adjust cook times accordingly.
Serving suggestions
Use this chicken in any of the following ways for a complete meal:
- Serve with Mexican-style rice and black beans, and top with guacamole for extra richness.
- Slice thinly for tacos topped with fresh pineapple salsa or pico de gallo.
- Build burrito bowls over cilantro-lime rice with black beans and your favorite toppings.
- Serve over a Mexican Caesar or Santa Fe-style salad for a lighter dinner.
- Pair with grilled corn salad for a flavorful meal-prep lunch.
Recipe notes
- Pro tip: Marinate longer for more flavor and tenderness.
- Pound the chicken breast to an even thickness to ensure even cooking.
- You can marinate and freeze portions for quick future meals; thaw in the refrigerator before grilling.
- This chicken is flexible — serve it whole, sliced for tacos, or chopped into burrito bowls.
More grilling recipes you’ll love:
- Grilled beer can chicken by A Farm Girl’s Dabbles
- Greek chicken souvlaki
- Grilled chicken thighs
- Grilled fish tacos
- Spicy lime grilled shrimp
- Grilled tomahawk steak
- Grilled turkey burgers
- Ground chicken burgers
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on Facebook or Instagram so I can see what you made.
Grilled Tequila Lime Chicken
Ingredients
For the chicken:
- 1 1/2 lbs. boneless skinless chicken breasts, pounded to 1/2″–3/4″ thickness
- 1/4 cup silver tequila
- 1/4 cup fresh lime juice (about 2 large limes)
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Place chicken breasts in a zip-top bag or shallow dish, release the air and seal, then pound to 1/2″–3/4″ thickness. Season with salt and pepper.
- In a small bowl, whisk the tequila, lime juice, olive oil, garlic powder, cumin and smoked paprika until combined. Pour the marinade over the chicken and massage it in. Refrigerate at least 2 hours or overnight. Remove from the fridge 1–2 hours before cooking to bring closer to room temperature.
- Preheat the grill to medium. Grill chicken 6–8 minutes on the first side until grill marks form, then turn and cook another 6–8 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from heat and cover loosely with foil for 5–10 minutes to let the juices redistribute. Slice and serve.
Notes
- Marinate longer for deeper flavor and more tender meat.
- Pound chicken to an even thickness to ensure even cooking.
- Marinated chicken can be frozen for later use; thaw in the refrigerator before grilling.
- Serve whole, sliced for tacos, or chopped into bowls with cilantro-lime rice and beans.
Nutrition
Calories: 327 kcal, Carbohydrates: 2 g, Protein: 36 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 109 mg, Sodium: 198 mg, Potassium: 655 mg.
Nutrition is estimated and provided as a guideline.
This recipe was originally published in July 2018. The recipe and photos have been updated with step-by-step photos and expanded information.