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sliced tequila lime chicken on white plate with a side salad
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5 from 2 votes

Chipotle Tequila Lime Chicken

Chipotle Tequila Lime Chicken bursts with delectable flavors, and can be grilled, sautéed or baked. It's excellent in salads, tacos, sandwiches, or served as a main course with sides.
Prep Time15 minutes
Cook Time5 minutes
Marinating Time6 hours
Total Time6 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: chicken for family dinner, unique chicken recipes, chicken marinades
Servings: 4
Calories: 324kcal

Ingredients

  • ¼ cup grapeseed oil
  • ¼ cup good quality tequila
  • 2 tablespoons honey
  • 2 tablespoons finely chopped chipotles in adobo sauce
  • 1 tablespoon lime zest (from about 1 large lime, washed and dried)
  • 2 teaspoons minced garlic
  • 1 pound boneless, skinless chicken breasts (4 small or 2 large)
  • salt and pepper

Instructions

  • Make the marinade. In a small bowl, combine all of the ingredients except the chicken, and whisk to blend.
  • Marinate the chicken. Trim the chicken breasts of any excess fat. Pour the marinade into a heavy-duty zip-lock bag and add the chicken. (To avoid leaking in the refrigerator, put the bag in a second bag or a bowl.) Marinate in the refrigerator for at least 6 hours and ideally overnight.
  • Cook the chicken. Remove the chicken from the bag, and let any excess marinade drip off into the bag. Place the chicken on a clean, dry surface. (Do not throw out the marinade!) Sprinkle both sides of the chicken with salt and pepper, coat the bottom of a large sauté pan with grapeseed oil and place it over high heat. When the pan is hot, add the chicken. You should hear a sizzling sound when it hits the pan, and if you don’t, wait until it’s hotter. Sauté just until it’s cooked through, about 3 minutes per side. (Times will vary, depending on the thickness of the chicken breasts.)
  • Deglaze the pan/cook the marinade. As soon as you remove the chicken, pour the leftover marinade from the bag in the pan. With the heat about medium-high, use a flat-edged spatula to scrape the bottom of the pan to dislodge any stuck, caramelized bits of the marinade from sautíng the chicken. Work them into the liquid and bring to a boil. Since it’s just a small amount, it will look more like a strong simmer than a boil, and it will be thick. Turn the heat to low and simmer for just a couple of minutes. Remove from the heat.
  • Rest, slice and serve. Let the chicken sit for a few minutes (slice if desired), and drizzle with the cooked marinade.

Notes

Calorie count is only an estimate.

Nutrition

Calories: 324kcal