When I say tequila lime grilled chicken, I automatically think of a summer cook-out! A few years back, we finally decided we needed a charcoal grill. The first dish I wanted to grill was grilled chicken! At the time I was experimenting with preparing fresh chimichurri sauce and you know me, I like to mix ting up. I enjoy traditional chimichurri, but I also enjoy adding other flavors that I love. The grill marks on the chicken were a total fluke! Lol! My first time preparing grilled chicken and I achieved some pretty good grill marks. Don’t think it’s happened since then, Ha, ha!
I am a sucker for grilled peppers, but on this day I had some ripe mango too! It was so tasty when combined with the savory elements of this dish.
Tequila Lime Grilled Chicken
Ingredients
Ingredients:
For the Chicken Marinade:
- Zest of 1 lime
- Juice of 2 limes
- Juice and zest of 1 orange
- 3 tablespoons agave nectar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt to taste
- Fresh cracked pepper, to taste
- 2 serranos minced
- 3 cloves garlic minced
- 1 1/2 ounces silver tequila
- 1/4 cup olive oil
- 3 large boneless chicken breasts filleted into 6 pieces
For the Spicy Chimichurri:
- 2 cups flat-leaf parsley chopped finely
- 1 fresno chile minced
- 1 serrano chile minced
- 4 cloves garlic minced
- 1 1/2 teaspoons oregano
- 3 green onions sliced thin
- 1/2 cup olive oil
- Juice of 1 lemon
- 4 tablespoons red wine vinegar
- Salt to taste
- Fresh cracked pepper, to taste
Instructions
Directions:
- Combine all of the ingredients for the chimichurri sauce in a bowl and stir well to combine. Taste for salt, cover and chill until 1 hour before serving.
- Combine all of the ingredients for the chicken marinade. Add chicken to a glass dish and pour marinade over chicken making sure it’s evenly coated. Cover and marinate for at least 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.
- Once chicken has marinated, preheat your grill to medium heat for 10 to 15 minutes. Shake off the excess marinade from the chicken and cook on preheated grill for about 5 minutes per side. Move chicken to indirect heat on the grill and continue cooking for another 5 to 7 minutes or until the internal temperature is 160ºF to 165ºF. Remove from grill and let it rest for 5 minutes before serving. Serve with chimichurri sauce and grilled vegetables.
Notes
This fresh chimichurri is my little spicy mix up. It changes every time I prepare it. I always start with flat leaf parsely, garlic, oregano, lemon and red wine vinegar. The rest are just added depending on what I have on hand or what I am in the mood for. I highly suggest preparing the chimichurri one or two days ahead of time! It will be 10 times more flavorful the longer it sits.
Next time you grill, try adding some grilled fruit, such as mango, peaches, nectarines or apricots!
Oh, and don’t forget some quick grilling green onions!
Since these pictures and this grilling session, we have purchased a larger charcoal grill.
The chimichurri will change in color as the days go by. But I promise, the flavors will be delicious!
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