Perfect tender Tequila Lime Chicken makes the loveliest main dish no matter the time of year! This simple recipe turns out so flavorful, and I have included both grilling and baking instructions.
Boozy chicken, let’s go!
I made Tequila Lime Chicken for the first time back in 2015 and have perfected it over the years. I’ve landed on what I consider to be the absolute best recipe!
Tangy, savory, sweet flavors pair magically with a kick of booze for the most tender, flavorful infused main dish.
Enjoy it as is with your choice of side dishes, or in salads or wraps!
I cover both grilling and baking instructions for bone-in thighs, boneless thighs, and boneless breasts. That’s versatility!
Let’s discuss the simple ingredients for the tequila lime chicken marinade.
Ingredients for Tequila Lime Chicken:
Chicken: Pick your favorite: bone-in skin on chicken thighs, boneless skinless chicken thighs, or boneless skinless chicken breasts. All work magically in this super easy recipe.
Limes: We need both lime zest and fresh lime juice. It’s the zest that brings the most lime flavor.
Tequila: Pick your favorite tequila for cooking. We don’t need very much, so you will have plenty left over to enjoy a cocktail at dinnertime.
Soy Sauce: Bringing umami flavor to the chicken to step up the richness, we need soy sauce or liquid aminos.
Fresh Garlic: Mandatory in all chicken marinades.
Pure Maple Syrup: A little sweetness offsets the otherwise savory and tangy flavors.
Avocado Oil: Every great marinade has a base of a fat. I like using avocado oil because it has a high smoke point, which makes it ideal for cooking at high temperatures. It is my recommendation over olive oil.
Onion Powder and Paprika: Ground paprika offers smoky flavor, where onion powder brings onion flavor without the need for fresh onion.
Sea Salt and Black Pepper: Season to taste with salt and pepper. Soy sauce has a good amount of sodium so feel free to wait until the end of cooking to salt the chicken.
There are plenty of ways you can customize this tequila lime chicken recipe. Here are some options.
Recipe Customizations:
- For a taco vibe, add 1 tablespoon of chili powder to the tequila lime marinade.
- Swap out the lime for orange zest and orange juice.
- Make it more boozy by adding more tequila.
- Add in 1 cup of chopped fresh cilantro for a little cilantro lime action.
- Swap out the pure maple syrup for brown sugar.
- For spicy chicken, add hot sauce, cayenne pepper, red pepper flakes, or dice up a couple of jalapenos or serranos and toss them into the chicken marinade.
How to Make Tequila Lime Chicken:
Add all of the marinade ingredients for the soy lime chicken marinade to a measuring cup or a small bowl. Whisk well to combine.
Transfer the raw chicken to a large zip lock bag with the marinade. Seal the bag and move the contents around so that all the chicken pieces are coated in marinade.
Marinate the chicken for at least 1 hour, ideally several hours and up to 24 hours.
Baking Instructions:
Transfer the chicken to a large baking dish in a single layer.
For Chicken Thighs: Bake at 400 degrees Fahrenheit for 35 minutes for bone-in thighs, or 20-25 minutes for boneless thighs. Baste the pan juices over the thighs and broil for 5 minutes at the end.
For Chicken Breasts: Bake at 350 for 15 to 25 minutes (depending on thickness). Baste with pan juices, then broil for 5-8 minutes.
Grilling Instructions:
Use a wire brush to brush any food particles off the grill grates that are leftover from the previous grilling session.
Preheat a gas grill to 450 degrees Fahrenheit. For a charcoal grill, ignite the coals in a charcoal chimney then spread them over half of the bottom of the grill.
Place the chicken pieces on the hot grill over direct heat
For Chicken Thighs: Grill thighs for 3-5 minutes per side, until deep grill marks appear. Continue grilling and flipping every 2-3 minutes, until thighs are cooked through. Note that bone-in thighs require much longer than boneless, so flipping every 4-5 minutes until fully cooked.
For Chicken Breasts: Grill for 2-4 minutes per side over direct heat, until grill marks appear. Move to a cooler part of the grill and continue grilling for another 2-4 minutes per side, or until the chicken reaches an internal temperature of 160 to 165 degrees F.
No matter the cooking method or the type of chicken, let the chicken rest at least 10 minutes before slicing into it.
Final Cooking Temperature for Chicken:
Chicken breasts are fully cooked when they reach an internal temperature of 165 degrees Fahrenheit. Thighs are fully cooked at 170 degrees.
For the best results, cook thighs to an internal temp of 180-200 degrees Fahrenheit – it is in this temperature range that thighs have the best flavor and texture.
To check the internal temperature, insert a digital thermometer into the thickest part of the chicken.
Serve Tequila-Lime Chicken with lime wedges and your favorite side dishes, and enjoy!
Store leftover chicken in an airtight container in the refrigerator for up to 1 week.
I love slicing up the chicken and using it in wraps or in salads. It’s also great with side dishes like Sweet Potato Black Bean Salad, The Best Broccoli Salad, and Cilantro Lime Rice.
Recipe Tips:
- For the best results, spot check the chicken using a meat thermometer. This ensures your chicken turns out perfectly cooked!
- Marinate for several hours for the best tasting results. I recommend 3-24 hours.
And that’s it! Everything you need to know about making perfect Tequila Lime Chicken every single time. Note that there is a different cooking time for every cut of chicken, so keep this in mind before setting out to make the recipe.
Enjoy this easy weeknight dinner with the whole family!
If you’re looking for more delicious chicken main dishes, also try these reader favorites.
More Chicken Recipes:
- Instant Pot Whole Chicken
- Copycat Chipotle Chicken
- Grilled Chicken Drumsticks
- Cuban Mojo Chicken Thighs
- Honey Garlic Baked Chicken Thighs
Drop a comment below letting me know what sides you eat with your tequila-lime chicken!
Tequila Lime Chicken Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs*
- ½ cup avocado oil
- 1 Tbsp lime zest
- ¼ cup fresh lime juice
- 3 Tbsp tequila
- ⅓ cup soy sauce
- 2 Tbsp pure maple syrup
- 4 cloves garlic
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
Marinate the Chicken:
- Add all of the marinade ingredients for the soy lime chicken marinade to a measuring cup or a small bowl. Whisk well to combine.
- Transfer the raw chicken to a large zip lock bag with the marinade. Seal the bag and move the contents around so that all the chicken pieces are coated in marinade.
- Marinate the chicken for at least 1 hour, ideally several hours and up to 24 hours.
Baking Instructions:
- Transfer the chicken to a large baking dish in a single layer.
- For Chicken Thighs: Bake at 400 degrees Fahrenheit for 35 minutes for bone-in thighs, or 20-25 minutes for boneless thighs. Baste the pan juices over the thighs and broil for 5 minutes at the end. Thighs are fully cooked when they reach an internal temperature of 180 degrees or higher.
- For Chicken Breasts: Bake at 350 for 15 to 25 minutes (depending on thickness). Baste with pan juices, then broil for 5-8 minutes. Chicken breasts are cooked through once they reach 165 degrees or higher. They will continue cooking after they are removed from the oven, so you can pull them out at 160 if you'd like.
Grilling Instructions:
- Use a wire brush to brush any food particles off the grill grates that are leftover from the previous grilling session.
- Preheat a gas grill to 450 degrees Fahrenheit. For a charcoal grill, ignite the coals in a charcoal chimney then spread them over half of the bottom of the grill.
- Place the chicken pieces on the hot grill over direct heat.
- For Chicken Thighs: Grill thighs for 3-5 minutes per side, until deep grill marks appear. Continue grilling and flipping every 2-3 minutes, until thighs are cooked through. Note that bone-in thighs require much longer than boneless, so flipping every 4-5 minutes until they reach an internal temperature of 180 degrees F or higher.
- For Chicken Breasts: Grill for 2-4 minutes per side over direct heat, until grill marks appear. Move to a cooler part of the grill and continue grilling for another 2-4 minutes per side, or until the chicken reaches an internal temperature of 160 to 165 degrees F.
- No matter the cooking method or the type of chicken, let the chicken rest at least 10 minutes before slicing into it.
