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Tequila Lime Chicken with Honey Drizzle

Arlene Cummings
Created January 10, 2017
Tequila Lime Chicken gives you a taste of Mexico in your own backyard. It’s spicy, sweet and extremely easy to prepare.

Tex-Mex food sometimes gets a bad rap for being loaded with tons of calories and cheese. But this dish isn’t like that. It’s packed with wonderful fresh Mexican flavors in a light and tasty dish.

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Tequila is probably the most well-known Mexican liquor, but most people don’t realize it’s great for cooking and making desserts. You can use it like you would any wine or liquor. 

A combination of tequila and lime works wonderfully as a marinade for chicken, fish, shrimp or beef. I start with those two basic ingredients and go from there. Adding fresh herbs and a little spice gives it a ton of flavor without any fat.

Tequila Lime Chicken

I give it a special twist at the end with my Honey Drizzle. This is perfect over salad greens or even rice. The sweet sauce complements the tart and spicy flavors of the marinade. 

I usually like to marinate the chicken for a few hours before grilling so that it soaks up all the flavors. 

If you have never tried cooking with tequila, give it a try. I think you’ll like it!

Tequila-Lime Chicken with Honey Drizzle

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Ingredients

  • Chicken
    • 2tablespoons chopped fresh cilantro
    • 1green onion, chopped (1 tablespoon)
    • 2cloves garlic, chopped
    • 1tablespoon sugar
    • 1/4teaspoon onion powder
    • 1/2teaspoons ground cumin
    • 1/4teaspoon crushed red pepper flakes
    • 1/4teaspoon ground red pepper (cayenne)
    • Salt to taste
    • 1/4cup tequila
    • 3tablespoons olive oil
    • 1to 2 tablespoons fresh lime juice (1 medium)
    • 1teaspoon soy sauce
    • 1lb uncooked chicken breast tenders (not breaded; about 8 tenders)
  • Drizzle and Garnish
    • 2tablespoons honey
    • 1tablespoon olive oil
    • Salt and freshly ground black pepper to taste
    • Additional chopped fresh cilantro

Directions

  • 1In large bowl, mix all chicken ingredients except chicken tenders. Add chicken; toss gently to mix. Cover with plastic wrap; refrigerate 1 to 2 hours to marinate.
  • 2Heat gas or charcoal grill.
  • 3When grill is heated, remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook about 3 minutes on each side or until browned and no longer pink in center.
  • 4Before serving, drizzle chicken with 2 tablespoons honey and 1 tablespoon olive oil. Sprinkle with salt, pepper and additional chopped cilantro.

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