Tequila Lime Chicken

Tequila Lime Chicken

If you ever heard anyone shout out “Winner winner, chicken dinner!” this is what they mean.  This tequila lime chicken is simple to make, and is perfect for a busy weeknight dinner.   It’s made with succulent boneless skinless chicken thighs and marinated in a tangy, yet a tad bit spicy tequila lime marinade.  You can cook this on your outdoor BBQ or for you “inside” people, on your stove top grill.  I look at it this way… Rain, sleet or snow, the weather is always fine for BBQ!


  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup tequila
  • juice of 4 limes
  • 1/2 cup chopped cilantro
  • 1 Tbls. olive oil
  • 1 1/2 tsp each of the following:  ground cumin, ground coriander & smoked paprika
  • 1/2 tsp ground chipotle chili pepper
  • 4 tsp garlic paste
  • 1 tsp seasoning salt or to taste
  • 1/4 tsp fresh cracked black pepper or to taste
  • 1 tsp sambal oeleck (optional for those with a taste for fiery food)
  • garnish with lime wedges and cilantro sprigs

Round up all your ingredients.  Find a medium sized mixing bowl for the chicken.  Clean and trim up the chicken thighs with your kitchen shears or sharp knife to remove any fat. Place all ingredients in the bowl and mix well.  Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, the longer marinade time the better.  Be sure to wash your hands and all your work surfaces after preparing the chicken.  If you don’t, you might end up using your “sick day” the next day.  Like I said, wash your hands, sick days are for times when you want to hang around the pool…

When you are ready, fire up your BBQ.  You want it to be at medium high heat and cook your chicken for about 10- 15 minutes on each side or when it reaches an internal temperature of 165 degrees.  If you don’t have a digital thermometer in your kitchen think about investing in one.  It takes all the guesswork out of when the food is done.  Be sure to toss out your marinade after placing the chicken on the grill.  Don’t even think about reusing it (see comment about sick days).  When the chicken is finished cooking, place on your favorite platter, garnish with lime wedges, cilantro sprigs and serve.  Makes about 6 servings.  Any leftovers?  Chop up, reheat and put in some corn tortillas.  Add some pico de gallo, a squeeze of fresh lime and you will have the perfect lunch for the next day.  Enjoy! – Tessa