Ingredients for Tequila Grilled Chicken
- Boneless Skinless Chicken Breast Halves
- Chicken Broth
- 2 tablespoons olive oil
- 1/4 cup tequila
- Green Onion
- 2 cloves minced garlic
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
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How to Make Tequila Grilled Chicken
- Rinse 4 (6-ounce) boneless, skinless chicken breasts and pat thoroughly dry with paper towels.
- Arrange chicken breasts in a shallow glass or ceramic dish (avoid reactive metals like aluminum).
- In a bowl, whisk together 1/2 cup chicken broth, 2 tablespoons olive oil, 1/4 cup tequila, 1/4 cup chopped green onions, 2 cloves minced garlic, 2 tablespoons lime juice, 1 tablespoon chili powder, 1/4 cup chopped cilantro, 1 teaspoon salt, 1 teaspoon ground cumin, and 1/2 teaspoon ground coriander.
- Pour the marinade over the chicken, ensuring each piece is fully coated. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 hours, turning the chicken halfway through.
- Remove the chicken from the refrigerator 30 minutes before grilling to allow it to come to room temperature. Discard the marinade.
- Preheat your grill to medium-high heat (approximately 375-400°F).
- Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure it's cooked through.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving. Garnish with fresh lime wedges and extra cilantro.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
1g
Fat
14g
Carbs
0g
