It is time to get your grill on with this zesty and delicious Tequila Lime Chicken. Also known as margarita chicken this chicken is marinated in tequila, lime, spices, garlic, and herbs. 
This is a fun summer grilling recipe. The flavor is so bright and even though its made with tequila it is a family-friendly recipe! This recipe is great on its own, however, we love it in our favorite Mexican dishes, like a burrito, tacos, and burrito bowls! 
I used a gas grill to cook my chicken but a cast iron would work great too! Its been so hot here almost 100 out daily, so cooking outside saves the house from heating up! I prefer using chicken thighs for this recipe as they stay so juicy and flavorful, even in leftovers! Personally, I like to make about 3 lbs of chicken thighs and use it for various meals throughout the week, cuts down cooking time, and makes dinner effortlessly easy this way!
How to Make Tequila Lime Chicken
Make the Marinade: Start by adding all marinade ingredients to a blender. I like to use my small bullet blender. Blend ingredients till smooth texture.
Place the chicken in a large ziplock gallon size bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 4 hours or more.
Preheat the grill to medium-high heat, add chicken to grill and cook 6–8 min. Flip and cook on the other side for an additional 6–8 minutes, or until a meat thermometer reads 165°F.
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It is time to get your grill on with this zesty and delicious Tequila Lime Chicken. Also known as margarita chicken this chicken is marinated in tequila, lime, spices, garlic, and herbs. Tequila Lime Chicken
Ingredients
Marinade
Chicken
Instructions
Easy Grilled Chicken Teriyaki
Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled to perfection. This can also be done in a cast-iron skillet.
This chicken packs such great flavor from the super-easy marinade. It reminds me of flame broiler chicken. This teriyaki chicken comes together rather quickly, serves it up with your favorite sides, we love having it with rice, Easy Macaroni Salad, and steamed veggies.
So chicken has been harder and harder to find in the markets these days. The supply is low and really the selection is too! I always prefer thighs over breast they have so much more flavor and stay juicy. This week I got the last pack of chicken thighs at sprouts market, I felt like a bandit grabbing the last one, haha! Maybe its time to sign up for a meat delivery box, any suggestions?
How to Make Grilled Chicken Teriyaki
- In a small bowl combine coconut aminos, soy sauce, ginger, agave, rice vinegar, minced garlic, garlic powder, and black pepper. Pour half the mixture over your chicken, and let the chicken marinate 2 hrs to overnight. The longer you let it marinate the more flavor chicken will have.
- Pour the remaining marinade in a small saucepan and bring to simmer for 3-4 minutes and remove from heat.
- Heat your grill to medium-high heat, if you’re using a cast-iron heat your skillet to medium-high heat. Cook chicken 6-7 minutes per side, until chicken is 165°.
- Remove chicken from grill and let rest 10 minutes before serving.
- Serve with sesame seeds and green onions.
- Use simmered marinade to glaze the top of chicken.
Serving Suggestions
This teriyaki chicken can be served over rice for a teriyaki chicken bowl. For a low carb option serve with some cauliflower rice or over a salad.
Looking for more chicken dishes?
- Mexican Orange Chipotle Chicken
- Hibachi Style Chicken
- Perfectly Baked Chicken Drumsticks with Amazing Marinade!
- Crispy Chicken Tenders
- Easy Hawaiian Chicken
Easy Grilled Chicken Teriyaki
Teriyaki Grilled Chicken can be used with breast or thighs, the chicken is marinated then grilled. This can also be done in a cast iron. This recipe is easy and great for those warm summer nights.
Ingredients
Chicken
- 4-5 chicken thighs, boneless and skinless
Marinade
- 1/2 cup coconut aminos
- 2 tbsp soy sauce ( can sub tamari for gluten free option)
- 2 tsp minced ginger
- 2 tsp agave
- 1 tbsp rice vinegar
- 6 garlic cloves, minced
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- In a small bowl combine coconut aminos, soy sauce, ginger, agave, rice vinegar, minced garlic, garlic powder, and black pepper. Pour half the mixture over your chicken, and let the chicken marinate 2 hrs to overnight. The longer you let it marinate the more flavor chicken will have.
- Pour the remaining marinade in a small saucepan and bring to simmer for 3-4 minutes.
- Heat your grill to medium-high heat, if you're using a cast-iron heat your skillet to medium-high heat. Cook chicken 6-7 minutes per side, or until chicken is 165°.
- Remove chicken from grill and let rest 10 minutes before serving.
- Serve with sesame seeds and green onions.
Use simmered marinade to glaze the top of chicken.