The 5-Ingredient Margarita Grilled Chicken I Make All Summer Long

Instructions

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1. 1 Zest one of the limes, then squeeze both limes and measure 3 tablespoons of juice. Place a large ziptop bag in a bowl with the open end up. Add the lime juice and zest, tequila, water, orange liqueur, 2 tablespoons of the olive oil, and the salt to the bag. Seal the bag and squish the solution around until the mixture is well combined and the salt is dissolved.
2. 2 Add the chicken breasts to the bag with the marinade, press out any excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes and up to 4 hours, flipping the bag over occasionally to evenly coat the meat.
3. 3 Heat a gas grill over high heat for 15 minutes. Set up an indirect heat zone by turning off all but 1 burner. If you’re using a charcoal grill, prepare a medium-hot grill with a cool zone on one side for indirect heat cooking. Once preheated, clean the grill grates thoroughly with a grill brush.
4. 4 Remove the chicken from the marinade and discard the marinade. Pat the chicken dry and rub the taco seasoning or chili powder all over the chicken. Drizzle the chicken evenly with the remaining 2 tablespoons of oil.
5. 5 Place the chicken on the cool side of the grill with the thicker ends facing the hot side of the grill. Cover and grill until grill marks appear and chicken releases easily from grill, 4 to 6 minutes. Flip the chicken with tongs, making sure the thickest parts are still oriented towards the hot part of the grill. Cover and continue to grill until an instant-read thermometer registers 155 to 160°F, 4 to 8 minutes more.
6. 6 Transfer the chicken to a cutting board, cover with a bowl or foil, and let rest for 5 to 10 minutes. Slice the chicken against the grain into thin slices or serve whole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!