August 31st, 2012Main Dishes, Poultry, RecipesDiscover Gluten Freedom 0 Comments

I always make extra when I prepare this.  It is great to freeze or use in a few days for a re-purposed dinner.  It can go into fajitas, on a salad, into enchiladas, or even make a mexican chicken salad for sandwiches.  Just chop and mix with a little mayo, (the lime mayo is great here), green chiles, or chopped scallions, and some black beans.

Tequila Lime Chicken


  • 1/2 cup gold tequila
  • 3/4 cup freshly squeezed lime juice (about 3-4 limes)
  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1 1/2 tablespoons chili powder
  • 1 minced fresh jalapeno pepper
  • 4 cloves minced fresh garlic
  • 3 teaspoons kosher salt - or 2 regular salt
  • 1 teaspoon freshly ground black pepper
  • 6 chicken pieces of your choice. I love thighs here..
  • Salt and Pepper for sprinkling


  1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken. Refrigerate overnight, or at least all day prior to dinner.
  2. Ready your Grill.
  3. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through, depending on the cut of chicken.
  4. Remove from the grill to a plate. Cover and allow to rest for 5 minutes.

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