To say that I like Mexican food would be an understatement. There’s a joke in my family that the reason I love Mexican so much is that all my mom ate when she was pregnant with me was Taco Bell.
First of all, I think the joke here is that we’re calling Taco Bell “Mexican food” (I’m pretty white, but even I know that doesn’t really count… especially if you’re from California like I am). But if my mom’s months-long love affair with Mexican Pizzas and Meximelts is to thank for my love of garlicky, oniony, cheese-and-cilantro-covered, chili-and-cumin-laced foods (with guac on the side), then I’ll take it.
Secondly, I’m not sure this recipe qualifies as “Mexican food” either, but it’s definitely inspired by some of my favorite Mexican flavors: cilantro, lime, and tequila.
These three ingredients make magic together. They also make a damn good chicken marinade (and I suspect steak or fish marinade). This Tequila Lime Chicken only takes a matter of minutes to make and cook. Even the prep is easy – zest a juice a few limes, roughly chop the cilantro, and throw it all in a bag.
Once the marinade is and chicken are bagged, toss it in the fridge marinate for at least an hour while you mix up some margaritas… I mean, the tequila’s already out, right?
The recipe is for four servings.
- 4 Chicken Breasts
- 3/4 Cup Cilantro, roughly chopped (plus extra for garnish, if desired)
- Zest and Juice from 2 Limes
- 1/4 Teaspoon Paprika
- 1/2 Cup Tequila (Silver or Reposado recommended)
- 1 Tablespoon Garlic, minced
- 1/2 Teaspoon salt
- 1/2 Teaspoon Pepper
- 1 Tablespoon Olive Oil (if cooking on the stovetop)
- Mix all ingredients except olive oil in a Ziploc bag and mix until coated. Squeeze out as much air as you can, then place the bag on a plate.
- Arrange the bag so all the chicken is in the marinade, then place the bag in the fridge and let it marinate for an hour or more (I often make the marinade in the morning or the night before). The longer it sits, the more flavor it will soak up.
- Heat a large skillet on medium-low heat and add oil. When the pan is hot, pour the contents of the bag into the pan. Cook chicken for 5-7 minutes without moving, then turn and cook for another 5-7 minutes. If you’re grilling, grill for about 5 minutes per side and baste with the remaining marinade. Juices should run clear and the internal temperature should reach 165 degrees before serving. Garnish with additional cilantro, if desired.
If you’re looking for the perfect side for this dish, make sure you check out my Elote Couscous recipe!
Is this the easiest ever chicken recipe or what?!? Make sure you tag me when you make it so I can see how well it turned out. Enjoy! ❤️