Tequila Lime Chicken

Ree Drummond brings the zing with her tequila chicken.

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves12
  • DifficultyEasy
4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh coriander
12 boneless, skinless chicken breasts
2 cups grated Monterey Jack
Options for servings:
Corn tortillas
Flour tortillas
Grated Monterey Jack
Pico de gallo
Jalapeno slices
Lime wedges
Avocado slices
Sour cream

Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and coriander. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.

Melt the Monterey Jack over the top of the sliced chicken breasts.

Slice the chicken and serve it on a plate topped with the sides.

Ree's Tequila Lime Chicken

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