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Reverse Marinated Tequila Lime Chicken

Quick cooking chicken tenders can be delicious and dinner guest worthy! Reverse marinated ? Yes! Why didn't it occur to me all the years I added salsa to my chicken and steak while it was still warm. More flavorful than any marinating recipe I have ever used.
Course Main Course
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings


  • 2 TBS cilantro minced
  • 2 TBS onion minced
  • 1 large serrano pepper minced
  • 2 large cloves of garlic minced
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp pepper
  • Juice of 2 limes
  • Juice of 1 orange
  • 2 TBS red wine vinegar
  • 2 TBS tequila blanco silver tequila
  • 1/4 cup grapeseed oil
  • Salt to taste


  • To prepare the marinade, whisk all the ingredients in a bowl. Taste for salt, cover and set aside.
  • To pound out the chicken tender, simply place one chicken tender in between a heavy plastic storage bag. Then gently pound with a meat mallet until extended slightly and thinner.
  • Season the flattened chicken lightly with salt and pepper on both sides and set aside.
  • Preheat an indoor grill pan or cast iron skillet to medium heat for 3-4 minutes.
  • When hot, drizzle in some grapeseed oil to the pan. Sear the chicken for 3 minutes on the first side. Flip and sear for 2 more minutes or until chicken is cooked all the way through. Transfer to a pan or pot with a lid to keep warm.
  • When you are done cooking all of the chicken, immediately transfer chicken to a serving platter. Spoon on some of the reserved marinade over chicken. Cover with foil paper loosely and let sit for 5 minutes. Serve with rice, salad or your favorite vegetables.


This marinade is delicious on steak, seafood and roasted vegetables! You can prepare a large jar full and keep it refrigerated for many meals. Brush onto grilled meats right before they come off the grill. Or simply spoon some over warm meat while it is resting.