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Tequila Chicken: Grilled Marinated Chicken


Tequila Chicken

Tequila Chicken

Copyright 2009 Kevin D Weeks
Tequila chicken is apparently a popular idea. I came up with my recipe a few years ago but decided to do a search on "tequila chicken" while writing it up for About, it turns out that as usual I wasn't as clever as I hoped. There are hundreds of recipes and the main difference between my recipe and others is quantities. The other difference is that as a cilantro hater, I don't include it in my marinade. If you like cilantro, feel free to add it. (Larger image.) Serves 2.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


  • 6 chicken tenders
  • 1/2 cup tequila
  • 1/4 cup orange juice
  • 2 limes; zested and juiced*
  • 1 tsp chile powder**
  • 1 tsp ground cumin
  • 1 clove garlic; crushed
  • 2 tsp. salt


1. Combine all ingredients in a zippered plastic bag and shake to mix well.

2. Refrigerate chicken for 8 to 12 hours, occasionally shaking to redistribute marinade.

3. Remove chicken for bag and pat dry with paper towels. (Discard marinade.)

4. Grill chicken over medium high heat for about 2 minutes per side.

5. Serve with salsa over Mexican rice.

*Note: You need about 1/4 cup of lime juice so more limes might be needed.

**Recipe for chile powder is here.

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