Marinated chicken is a spring and summer staple. This recipe brings together the flavors of a classic margarita into a deliciously bright chicken dish where the flavors really pop. A tequila lime mop sauce fortified with real butter reinforces the citrus flavor and assists the chicken in caramelizing easily on the grill.

Tequila Lime Grilled Chicken

By Lori & Paul
Serves 4


4 boneless skinless chicken breast halves
1/2 cup tequila
1/2 cup freshly squeezed lime juice
zest of one lime
4 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon honey
2 teaspoons salt
3 tablespoons butter


Place chicken breasts into a re-sealable, gallon-sized plastic bag.

Mix together tequila, lime juice, zest, garlic, cumin and salt. Reserve 1/4 cup of the marinade, refrigerating until needed. Pour the remainder over chicken breasts. Allow chicken to marinate in the refrigerator for a minimum of 30 minutes and up to 2 hours. Take chicken breasts out of the refrigerator and drain marinade 30 minutes before grilling. Dry chicken breasts with a paper towel to encourage browning.

When you are ready to grill the chicken, melt butter in a small saucepan over medium low heat. When butter is melted, add reserved marinade and stir to combine until heated through. Set aside.

Heat grill to medium-high heat. Grill chicken for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165°F, brushing with butter mixture as the chicken cooks.

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