Tequila Grilled Chicken

Eliza Adam

Tequila Grilled Chicken

Serving Size: 4

Marinating chicken breasts in a tequila, lime, and honey mixture—then grilling them to perfection—is amazing summer flavor. If you like some heat, add one or two sliced jalapeños to the marinade mixture.


¾ C pineapple juice or orange juice

¼ C lime juice

½ C tequila (any will work, but Cazadores or Milagro is best)

4 cloves garlic, minced

2 T packed brown sugar

2 T honey

2 t. kosher salt

1 t. freshly ground black pepper

3-4 lbs. boneless, skinless chicken breasts

Canola oil for brushing grill


Combine the pineapple or orange juice, lime juice, tequila, garlic, brown sugar, honey, salt, and pepper in a large bowl. Whisk until sugar is dissolved and everything is well combined. Add chicken breasts. Refrigerate overnight.

Heat a grill on medium heat and brush the rack with oil to prevent chicken from sticking. Remove chicken pieces from the marinade, reserving 1 C of the marinade. Heat the reserved marinade until boiling; let cool for glazing.

Arrange chicken on the grill rack; grill 4 minutes.  Brush chicken with reserved glaze. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°.  Continue grilling and brushing occasionally with glaze; about 4 minutes longer.