Ingredients for Tequila Lime Chicken Breasts
- 1/4 cup orange juice
- Lime Rind
- Lime Juice
- 2 tablespoons tequila
- 1 tablespoon chili powder
- Vegetable Oil
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- Garlic Clove
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chicken Breasts
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How to Make Tequila Lime Chicken Breasts
- In a large bowl, whisk together 1/4 cup orange juice, zest of 1 lime, 1/4 cup lime juice, 2 tablespoons tequila, 1 tablespoon chili powder, 1 tablespoon olive oil, 1 finely chopped jalapeño pepper (remove seeds for less heat), 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Trim any excess fat or loose skin from 4 boneless, skinless chicken breasts (about 1.5 lbs total).
- Add the chicken breasts to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, turning occasionally.
- Preheat one burner of a 2-burner BBQ to medium-high heat, or two outside burners of a 3-burner BBQ to medium-high heat. Alternatively, preheat a grill pan over medium-high heat.
- Lightly brush the grill grates with oil to prevent sticking.
- Place the chicken breasts on the preheated grill, bone-side down.
- Close the lid (if using a BBQ) and grill for 20-25 minutes, until the bottom is nicely marked.
- Flip the chicken breasts and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
- For extra crispy skin, move the chicken breasts to a hotter part of the grill for the last 2-3 minutes.
- Remove the chicken from the grill and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
21g
Carbs
1g
