Fire up the bbq for this Grilled Tequila Lime Chicken with Fresh Fruit Summer Salsa! A simple, easy, and delicious dinner that screams summer.
Remember to PIN THIS to save the recipe for later!
The marinade is much more than just tequila and lime, but you never really want an ingredient list as a post title. Orange juice lends a sweeter citrusy note to complement the more sour lime juice. Fresh cilantro, minced jalapeño, chili powder, paprika and cumin also make their mark in permeating flavor into the meat.
Try to let the chicken marinate at least two hours if you can, or even overnight. It’s a good idea to let the chicken, and any meat for that matter, to come to room temp before putting it on the fire for more even cooking.
As luck would have it, a dark stormy sky encroached just as I headed out the patio door to start the grill. Plan B meant pulling out my Lodge cast iron reversible griddle. Love having this as a backup to the grill. Once it’s on the induction’s double burner, it’s smoking hot in no time. It’s a gem on gas ranges as well.
The chicken cooked perfectly under tented foil, and the smoke alarm surprisingly didn’t make a peep. Colby was the most relieved. Poor pup heads for the hills whenever I set that thing off. If I use the broiler for anything, it’s pretty much a given. Are doggy ear muffs a thing?? Lol.
Hope you enjoy, and here’s to making the most of summer!
More Seasonal Recipes Showcasing Summer’s Bounty!
Grilled Tequila Lime Chicken with Fresh Fruit Summer Salsa
- ½ cup fresh lime juice
- ⅓ cup tequila
- ⅓ cup orange juice
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded, ribs removed and minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
- 1 cup mango,diced
- 1 cup pineapple, diced
- ½ cup kiwi, diced
- ½ cup strawberries, diced
- ½ cup red onion, diced
- ½ cup cucumber, diced, peeled and seeded
- 1 jalapeño pepper, minced, seeds and ribs removed (optional)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon salt
- Zest and juice of 1 large lime
- Combine first 10 ingredients in a medium bowl. Place chicken breasts in a gallon size re-sealable plastic bag. Pour marinade over the chicken, get as much air out of the bag as possible and seal.
- Chill in the refrigerator at least 2 hours or overnight. Let chicken come to room temperature before grilling.
- Prepare barbeque over medium heat. Make sure grates are clean and brush with oil.
- Grill chicken until cooked through, 6-8 minutes per side. Transfer to platter, top with salsa, and garnish with extra lime wedges and cilantro, if desired.
- Combine all ingredients in a large bowl. Refrigerate one hour before serving so flavors mingle.
*Recipe adapted from Bon Appétit, August 2000
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!