Grilled Margarita Chicken (Tequila Lime Chicken)

Why you’ll love it

• Big flavor, little work: a 5-minute marinade does all the heavy lifting.
• Juicy every time: pounding the breasts to an even thickness means no dry edges.
• Flexible: grill it outside, use a grill pan or bake it in the oven.

Quick facts

Ingredients

For the chicken and marinade

• 4 boneless, skinless chicken breasts (about 2 lb / 900 g)
• 1/4 cup (60 ml) fresh lime juice (about 2 limes), plus the zest of 1 lime
• 1/4 cup (60 ml) silver tequila (or more orange juice)
• 2 tbsp (30 ml) fresh orange juice
• 3 tbsp (45 ml) olive oil
• 1 tbsp honey
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 2 tbsp chopped fresh cilantro

For the pico de gallo

• 3 Roma tomatoes, seeded and diced
• 1/4 cup (40 g) finely chopped white onion
• 1 jalapeño, seeded and minced
• 2 tbsp chopped fresh cilantro
• Juice of 1/2 lime and a pinch of salt

To serve

• Lime wedges
• Mexican rice and black beans (optional)

Step-by-step method

1. Flatten the chicken. Place the breasts between two sheets of plastic wrap and pound them to an even 3/4-inch (2 cm) thickness with a meat mallet or a heavy pan.

2. Make the marinade. In a bowl, whisk the lime juice and zest, tequila, orange juice, olive oil, honey, garlic, salt, cumin, chili powder and cilantro.

3. Marinate. Put the chicken in a zip-top bag or a dish, pour the marinade over it and turn to coat. Refrigerate at least 30 minutes and no more than 4 hours (the lime starts to make the meat mushy if it sits longer).

4. Make the pico de gallo. Mix the tomatoes, onion, jalapeño, cilantro, lime juice and salt. Set aside so the flavors come together.

5. Heat the grill. Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C) and oil the grates.

6. Grill. Remove the chicken from the marinade, letting the excess drip off, and discard the marinade. Grill 6–7 minutes per side, without moving it, until nicely charred and the center reaches 165°F (74°C).

7. Rest and serve. Let the chicken rest 5 minutes, then slice or serve whole, topped with pico de gallo and lime wedges.

Tips for the best result

• Use fresh lime juice, not bottled: it is the main flavor of the dish.
• Pat the chicken lightly with paper towels before grilling for better grill marks.
• No grill? Bake at 425°F (220°C) for 18–22 minutes, or until it reaches 165°F (74°C).

Storage

Keep leftovers in an airtight container in the refrigerator up to 3 days. Great sliced cold over salads or in tacos. Store the pico de gallo separately and eat it within 2 days.