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Tequila Lime Grilled Chicken

When we purchased our charcoal grill a few years ago, I was looking forward to enjoying a grilled chicken dinner. And one of my favorites to pair with anything grilled is a fresh chimichurri sauce. You can't go wrong with grilled peppers! The mango made this a light, but tasty meal. 
Course Chicken, Main Course
Cuisine Fusion, Mexican
Servings 6 Servings

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

    I highly suggest keeping a meat thermometer near by when grilling meats. it is the best way to know when your meats are cooked all the way through.