Tested till perfect Tequila Lime Chicken Breasts

Tequila Lime Chicken Breasts

Chicken breasts are like an artist's canvas that awaits an overlay of colourful flavours. Here citrus, heat and tequila paint chicken in party fare.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/3 cup 1/3cuporange juice
  • 1 tbsp 1tbspgrated lime rind
  • 3 tbsp 3tbsplime juice
  • 3 tbsp 3tbsptequila
  • 1 tbsp 1tbspchili powder
  • 1 tbsp 1tbspvegetable oil
  • 1 1jalapeño pepperjalapeño peppers, minced
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4chicken breastchicken breasts, (or 8 thighs)
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In large bowl, whisk together orange juice, lime rind and juice, tequila, chili powder, oil, jalapeño pepper, garlic, salt and pepper.

Trim any fat or loose skin from chicken. Add chicken to marinade; turn to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.

Turn and grill until no longer pink inside and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 3 minutes.

Nutritional Information Per serving

without skin : about

cal 222 pro 28g total fat 9g sat. fat 2g
carb 5g fibre 1g chol 87mg sodium 367mg

% RDI:

calcium 2 iron 6 vit A 7 vit C 22
folate 7
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