Ingredients
Tequila Lime Chicken
- 1/4 cup tequila
- 2 tablespoons lime juice, plus zest
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 1/2 pounds chicken breasts, thinly sliced or flattened to ½-inch thick, (4 breasts)
Glaze
- 2 tablespoons honey
- 1 tablespoon lime juice
Mango Salsa
- 1 mango, cubed
- 1/2 cup tomatoes, diced
- 1 avocado, cubed
- 1/4 cup red onion, diced
- zest and juice of 1 lemon
- 1/2 jalapeño, minced
- 1/2 cup cilantro leaves, chopped
Instructions
Tequila Lime Chicken Marinade
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Whisk all marinade ingredients together; tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil.
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Put chicken in a resealable plastic bag just large enough to fit the chicken.
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Pour marinade over the chicken, turning to coat. Remove any air from the bag and seal.
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Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated).
Glaze
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Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.
Mango Salsa
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In a medium-sized bowl combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro.
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Cover and refrigerate until ready to use.
Tequila Lime Chicken
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Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
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Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade.
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Cook chicken on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken.
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After flipping the first side, brush the glaze onto the chicken.
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Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.
Notes
Brush more glaze on hot chicken before serving and top with mango salsa