Tequila Lime Chicken with Mango Salsa


Tequila Lime Chicken

  • 1/4 cup tequila
  • 2 tablespoons lime juiceplus zest
  • 2 cloves garlicminced
  • 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 breaststhinly sliced or flattened to ½-inch thick, (4 breasts)


  • 2 tablespoons honey
  • 1 tablespoon lime juice

Mango Salsa

  • 1 mangocubed
  • 1/2 cup tomatoesdiced
  • 1 avocadocubed
  • 1/4 cup red oniondiced
  • zest and juice of 1 lemon
  • 1/2 jalapeñominced
  • 1/2 cup cilantro leaveschopped


Tequila Lime Chicken Marinade

  • Whisk all marinade ingredients together; tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil.
  • Put chicken in a resealable plastic bag just large enough to fit the chicken.
  • Pour marinade over the chicken, turning to coat. Remove any air from the bag and seal.
  • Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated).


  • Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.

Mango Salsa

  • In a medium-sized bowl combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro.
  • Cover and refrigerate until ready to use.

Tequila Lime Chicken

  • 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.
  • Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade.
  • 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.
  • After flipping the first side, brush the glaze onto the chicken.
  • Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.


Brush more glaze on hot chicken before serving and top with mango salsa

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