Grilled Tequila Lime Chicken

Rosalind D.
Have used it with friends during summer cookout meals.


  • 3 tbsp olive oil
  • 3 tbsp tequila
  • 1 tbsp lime zest from about 2 limes
  • 4 cloves of garlic minced
  • 1 ¼ tsp ground ancho chili pepper
  • ½ tsp ground coriander
  • ¼ tsp dried oregano
  • 1 ¼ tsp salt
  • ½ tsp freshly ground pepper
  • 2 tsp honey
  • 4 boneless chicken breasts about 2 lbs pounded to an even 1/2 inch thickness
  • 1 lime sliced into wedges for serving (optional)


  • Combine all of the ingredients except the chicken breast in a 1 gallon freezer bag.
  • Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated.
  • Seal the bag and place it in a box in the refrigerator (the bowl protects against leakage); marinade for at least 6 hours or overnight.
  • Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and using tongs, carefully rub over the grates until glossy and coated (or use non flammable cooking spray).
  • Place the chicken breasts on the grill and spoon the remaining marinade on top of them. Grill, covered, for 2 - 3 minutes per side (turning only once)
  • Serve immediately with lime wedges

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