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Per serving
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- 1
Mix the marinade
Grab a gallon zip-top bag. Zest about 2 of the limes right into it (just the green part, skip the bitter white pith), then add the olive oil, tequila, minced garlic, ancho chile powder, coriander, oregano, salt, pepper, and honey. Seal it up and squish it around to mix.
- 2
Pound and marinate the chicken
Pound the chicken breasts to an even half-inch thickness so they cook evenly, then drop them in the bag and massage the marinade all over. Seal it, set it in a bowl (in case it leaks), and stash it in the fridge for at least 6 hours or overnight. This is the part that makes it.
- 3
Fire up the grill
Clean your grates and get the grill ripping hot on high. Rub the grates with an oiled wad of paper towels (tongs, not fingers) so the chicken doesn't stick.
- 4
Grill it
Lay the chicken on the grate and spoon any leftover marinade over the top. Cover and grill 2 to 3 minutes per side, flipping only once. Pounded thin like this it cooks fast, so don't walk away. Serve hot with the last lime cut into wedges for squeezing.
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Grilled Tequila Lime Chicken
Created by: BackyardGrillCo
Ingredients
- 3 tbsp olive oil
- 3 tbsp tequila
- 3 lime
- 4 garlic
- 1 1/4 tsp ancho chile powder
- 1/2 tsp coriander
- 1/4 tsp oregano
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp honey
- 2 lb chicken breast
Instructions
- Mix the marinadeGrab a gallon zip-top bag. Zest about 2 of the limes right into it (just the green part, skip the bitter white pith), then add the olive oil, tequila, minced garlic, ancho chile powder, coriander, oregano, salt, pepper, and honey. Seal it up and squish it around to mix.
- Pound and marinate the chickenPound the chicken breasts to an even half-inch thickness so they cook evenly, then drop them in the bag and massage the marinade all over. Seal it, set it in a bowl (in case it leaks), and stash it in the fridge for at least 6 hours or overnight. This is the part that makes it.
- Fire up the grillClean your grates and get the grill ripping hot on high. Rub the grates with an oiled wad of paper towels (tongs, not fingers) so the chicken doesn't stick.
- Grill itLay the chicken on the grate and spoon any leftover marinade over the top. Cover and grill 2 to 3 minutes per side, flipping only once. Pounded thin like this it cooks fast, so don't walk away. Serve hot with the last lime cut into wedges for squeezing.