I saw this recipe over on Tasty Kitchen and immediately put it on our menu. It was really good – super juicy and packed full of flavor. The chicken had a little kick, but I wouldn’t say it was super spicy. You can adjust the heat by using less jalapeño or not using the seeds in the pepper. I served the chicken with the rice from my Polo Loco dish and garnished it with some fresh cilantro I was growing. {I say “was growing” because Jack sat in it and killed it.} This would even be good as fajitas. We both really enjoyed the chicken, and I would definitely make it again.
Spicy Margarita Chicken
adapted from Eats, Sweets & Treats
(Printable Recipe)
- ½ cup tequila
- 3 Tbsp triple sec
- ½ cup fresh lime juice (about 4 limes)
- 1 tsp chili powder
- 1 Tbsp minced garlic
- ¼ tsp cumin
- 1 jalapeño
- 6 boneless chicken breasts
Puree all ingredients except chicken in food processor. Put chicken in gallon ziplock bag, pour marinade over chicken. Marinate in refrigerator for 2-3 hours. Grill approximately 12-15 minutes, or until juices run clear.
If I make this in the oven, what temperature would you suggest and for how long? Thank you.
Well heck yeahs! I like that a lot, nice grilled chicken dish.
always looking for something new to try with chicken..this looks delish!
I gave up on trying to grow cilantro. My cat LOVES it! Just cheaper to buy a bunch rather than replenishing my live plants!
What a great recipe idea and glad to know it is not too spicy. I will have to try it!