Tequila Lime Chicken

Adapted from Barefoot Contessa Family Style

I’ve stopped counting how many batches of this chicken I’ve made. In the summer, it pairs so nicely with just about any seasonal side dish you like, from corn to ripe summer tomatoes.

1/4 cup tequila
1/2 cup freshly squeezed lime juice (about 3 limes)
1/4 cup orange juice
2 teaspoons chili powder
1 tablespoon minced fresh jalapeno pepper, seeded
3 garlic cloves, pressed
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
4 boneless, skinless chicken breasts

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a large zip top bag. Add the chicken breasts, then allow to marinate overnight.
When ready to grill, remove the chicken breasts from the refrigerator and allow them to sit at room temperature for 15 minutes. Heat the grill to medium high direct heat.
Remove chicken from the marinade and sprinkle generously with salt and pepper. Grill chicken breasts, turning frequently, until just cooked through, about 15 minutes total. Do not over cook them or they’ll be dry. Remove chicken from the grill and allow it to sit covered with foil for a few minutes before serving.
Quick Tips
1. No need to use your best tequila here. I have nice tequila for gimlets, then I have some tequila to make this dish. Ina Garten suggests using gold tequila, but I’ve also used other varieties with a good result.
2. I’ve also tried this recipe with skin-on chicken breasts, as Ina suggests. I don’t think the skin adds anything and I always remove it before eating anyway. You can make moist chicken breasts using this method if you take care not to overcook them.

Preparation time: 10 minutes, plus marinating time

Cooking time: 15 minute(s)

Number of servings (yield): 4

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