Recipe by breezermom
This marinade has all the ingredients of a margarita! Marinate the chicken breasts for an hour (not much longer, or the lime juice will start to cook the chicken) and then grill over medium-hot coals. Servings are based on the number of chicken pieces. If you have hearty eaters, this will not serve 8! Delicious!
Top Review by NorthwestGal
The marinade for this recipe is fantastic. I kept to the recipe instructions and didn't marinade the chicken beyond an hour. But the flavor of the marinade didn't transfer to the chicken well, even with the step of basting with the reserved marinade. Rather than risk marinading the chicken longer (and risk "cooking" the chicken in the lime), I think I'll try this recipe again and cut a shallow slit in the side of each chicken piece to allow the marinade to seep in and flavor the chicken a bit more. Because it's a great marinade for grilled chicken. Thanks for sharing your recipe, breezermom.
- 2⁄3 cup olive oil
- 1⁄2 cup fresh lime juice
- 1⁄4 cup tequila
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons triple sec
- 1⁄2 teaspoon salt
- 4 chicken breasts, skinned and boned
- 4 chicken thighs, skinned and boned
Directions See How It's Made
- Combine the olive oil, lime juice, tequila, cilantro, triple sec, and salt in a medium bowl, whisking until blended. Pour into an ungreased 13x9x2 inch pan. Add chicken, turning to coat. Cover and marinate in the refrigerator for 1 hour.
- Remove the chicken from the marinade, reserving marinade. Grill, covered, over medium-hot coals (350 to 400 degrees) for 10 minutes on each side or until the chicken is done, turning and basting occasionally with the reserved marinade.