Tequila-lime grilled chicken breasts just sound like summer to me and the flavors that are used to marinate these chicken breasts before 
being grilled don’t disappoint!
Tequila, freshly squeezed lime and orange juice, chipotle, and jalapeno chili all combine to create an easy and delicious summertime dish for the grill.
The chicken turns out so moist and flavorful (not too spicy) coming off the heat. It’s the perfect recipe for grilling out on a beautiful summer day.
It’s wonderful paired with grilled corn on the cob, cool summer salads (like fresh cucumber and onion salad), and watermelon or cantaloupe. Easy & delicious key lime pie makes a nice dessert pairing.
Of course, since there’s tequila in the marinade, margarita’s make a nice companion refreshment. The menu above sounds like a great one for a July 4th party – don’t you love summer grilling?
This recipe is adapted from a recipe that I first read in the Barefoot Contessa Family Style cookbook by Ina Garten.
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chipotle chili powder (regular chili powder can be substituted)
- 1 minced fresh jalapeno pepper (remove seeds)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 3 whole boneless chicken breasts (6 split)
- Combine the first seven ingredients in a large bowl that will comfortably hold the chicken breasts. Add the chicken breasts to the marinade and refrigerate overnight.
- Heat a grill and brush the rack with oil to prevent the chicken from sticking.
- Remove the chicken from the marinade and grill on one side for about 5 minutes.
- Turn the chicken and grill for another 10 minutes or until just cooked through.
- Remove from the grill to a plate, cover tightly, and let rest for 5 minutes.
- Serve hot or at room temperature.
Adapted from Barefoot Contessa Family Style
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