Ingredients
Method
Step-by-Step
- Whisk the tequila, lime juice, honey, olive oil, garlic, jalapeño, cilantro, salt, cumin, and black pepper in a bowl. Set aside about 1/4 cup of this mixture before adding the chicken.
- Place the chicken in a zip-top bag or shallow dish and pour the remaining marinade over it. Refrigerate for at least 30 minutes and up to 8 hours, turning the chicken once or twice.
- Preheat a grill to medium-high heat, approximately 400–450°F. Remove the chicken from the marinade, discard the used marinade, and pat the chicken lightly dry.
- Grill average chicken breasts or thighs for about 5–7 minutes per side, depending on thickness. Continue cooking until the thickest part reaches 165°F.
- If using the reserved marinade as a sauce, bring it to a full boil for at least 1 minute, then simmer briefly until slightly reduced. Never serve the uncooked marinade.
- Rest the grilled chicken for 5 minutes, then slice and serve with lime wedges and additional cilantro.
Notes
Pound thick chicken breasts to an even thickness before marinating. Do not marinate much longer than 8–12 hours because lime juice can soften the surface. Fresh lime juice and an inexpensive, smooth blanco tequila provide the cleanest flavor.
