Fresh from the Kitchen: Recipes & Food Inspiration
- Use boneless, skinless chicken thighs with key flavors: tequila blanco, lime juice, brown sugar, garlic, and spices.
- Marinate at least 2 hours or preferably overnight to deepen flavor; chill before grilling.
- Cook on an outdoor grill or indoor grill pan until internal temp reaches 165°F; rest 10 minutes before serving.
- Garnish with sliced lime wedges and fresh cilantro; store leftovers in an airtight container 3 to 4 days and reheat on stovetop.
Whip up this Tequila Lime Marinated Chicken in a flash with a quick marinade full of aromatic, zesty, and well-rounded flavor. The marinade encompasses a variety of spices, fresh lime flavor adds a lovely acidic punch, and tequila helps to tenderize the protein. Execute this dish on a traditional grill or right on the stovetop that promises extra juicy, buttery, and flavorful grilled chicken! Chicken dinner winner, y’all!
Developing marinades for proteins is something I love. Testing different flavors, spices, and other elements to enhance chicken, beef, pork, and more is so fun (and delicious)! Marinades for chicken, specifically, are my top favorite. If you’re looking for something tasty to add to your chicken repertoire, I’ve got you.
Grilled Tequila Lime Marinated Chicken 🔥
I love how fresh, zesty, juicy, and flavorful this marinated chicken recipe is. The brightness of lime flavor, the spices, the subtle tang and flavor enhancer from the tequila…it all makes this marinated chicken recipe sing!
If you’re doing any outdoor grilling during the summer season, be sure to save this one. And if you don’t have an outdoor grill, this recipe can be made indoors with a grill pan- boom. So easy, so flexible.
What You’ll Need Here:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Chicken thighs: Boneless and skinless thighs.
- Tequila: I use blanco tequila for this recipe.
- Lime juice: A punch of brightness and acidity.
- Oil: A little olive oil for fat/flavor.
- Cilantro: Herbaceous freshness.
- Brown sugar: A bit for caramelization and contrast.
- Garlic paste: Plenty of garlicky goodness!
- Spices: I use cumin, paprika, tomato powder, and chipotle powder.
How To Make This Tequila Lime Marinated Chicken:
(Note: please see the recipe card directly below for the complete written instructions.)
- Marinate the chicken: Place the chicken thighs into a large resealable plastic bag or large bowl. Add the flavor agents/spices and toss/massage the mixture into the chicken until everything is well combined. Refrigerate the chicken to let marinate for at least 2 hours or preferably overnight.
- Cook it up!: Preheat the outdoor grill and cook the chicken until cooked through or cook indoors via a grill pan– woot woot!
Serving Your Grilled Chicken Thighs:
Get your juicy chicken on a nice serving platter, and garnish the serving platter with sliced lime wedges and fresh cilantro for a little razzle dazzle. Enjoy the grilled chicken as-is or alongside your favorite sides…I love serving this chicken with my milk-boiled corn on the cob and a side of rice! Yummo! 😋
→ If you love grilled chicken recipes, don’t miss my Grilled Jerk Chicken Thighs, this bomb Saucy Grilled Peach Chicken, or my Juicy Caprese Chicken– yessir! ☀️🙌🏾
Leftovers & Reheating Notes:
Storing– Make sure the grilled chicken has cooled to room temperature. Then place leftovers inside an airtight container, and store in the refrigerator. It will keep for 3-4 days in the fridge.
Reheating– Reheat the chicken on the stovetop (with a few tablespoons of water/broth to rehydrate) until warmed through. Alternatively, reheat the chicken in the microwave or an air fryer until heated through.
This Tequila Lime Marinated Chicken is giving you succulent flavor and zero boring chicken vibes. It’s simply so good! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More flavor-loaded mains:
Description
Whip up this Tequila Lime Marinated Chicken in a flash with a quick marinade full of aromatic, zesty, and well-rounded flavor. The marinade encompasses a variety of spices, fresh lime flavor adds a lovely acidic punch, and tequila helps to tenderize the protein. Execute this dish on a traditional grill or right on the stovetop that promises extra juicy, buttery, and flavorful grilled chicken! Chicken dinner winner, y’all!
- 2 lbs boneless skinless chicken thighs
- ¼ cup tequila blanco
- ¼ cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon dried cilantro (or fresh chopped)
- 1 tablespoon packed dark brown sugar
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon tomato powder (or tomato paste)
- ½ teaspoon chipotle powder
- Kosher salt & fresh ground black pepper, to taste
- Fresh sliced lime, chopped cilantro- for garnishes, optional
- Marinate the chicken. Place the chicken thighs into a large resealable plastic bag or large bowl. Add the tequila, lime juice, olive oil, cilantro, brown sugar, garlic paste, cumin, paprika, tomato powder/paste, chipotle powder, and salt/pepper to taste. Use your hands (fitted with disposable gloves if desired) to toss/massage the mixture into the chicken until everything is well combined and the chicken thighs are evenly coated. Seal the bag or cover the bowl and then refrigerate to marinate for at least 2 hours or preferably overnight.
- Before grilling: Remove the marinated chicken from the fridge and let it sit out on the counter to come to room temperature before hitting the grill. Note: You can grill your chicken using an indoor grill pan or on a traditional outdoor grill.
- To grill the chicken: Preheat the grill with medium-high direct heat grilling, 375-450°F and grease the grates. When ready, use tongs to place the chicken thighs on to the hot grates. Let the chicken grill with the lid closed for about 4-5 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill and place them onto a serving platter and tent with foil. Let the chicken rest for at least 10 minutes.
- To grill via the stovetop: Preheat a stovetop grill pan over medium heat. When hot, brush the grill pan with 1 tablespoon of oil. Working in batches, use tongs to place the chicken onto the hot grill pan. Let the chicken grill for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill pan and place them onto a serving platter. Use an additional tablespoon of oil between cooking the batches, only as needed.
- Serve. Garnish the serving platter with sliced lime wedges and cilantro, if desired. Enjoy the grilled chicken as-is or alongside your favorite sides.
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Camera Eats First
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