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Tequila Lime Chicken Recipe

Tequila Lime Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (296)

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Average Rating:

Total Reviews: 296

Showing 51-60 of 296

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  • on October 27, 2010

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    This has become a signature dish in my house! My family loves anything with a southwestern taste to it and this hit the spot! It came out very tender and juicy with plenty to go around! Thanks Ina!

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  • on October 17, 2010

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    I think it is a very good weeknight meal with a lot of flavor. Anybody that has to be mean and call someone names is very immature and should not consider themselves worthy of this site!

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  • on October 01, 2010

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    Hello, I'm about to make this for the first time. I have always wanted to make & taste it..... soooooooo excited about it can't wait to see how it turn out. Hopefully I don't have to change my rating. Did I put the cart before the horse....Lol!

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  • on September 20, 2010

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    first time here and i hope to use the reviews to learn. The best response to personal comments similar to "wanna be house wife cook" is no response but, personally i am a man who once upon a time was a "wanna be house wife cook" while i raised the kids and my wife worked.

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  • on September 12, 2010

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    Evalynn....did you even make this recipe? I don't really understand your criticism of Ina being a "wannabe cook housewife". If we were to use your argument then all chefs on foodnetwork are "wannabe cook housewives" since they all provide exact measurements. If you don't like the recipe then criticize the recipe and not the chef.

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  • on August 29, 2010

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    We call this the Margarita Chicken. So very flavorful and juicy. Great served with Basmati Rice and a Mango Salsa on the side. LOVE THIS ONE, INA

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  • on August 18, 2010

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    Very ordinary tasting chicken....could have just as easily used a store bought marinade. It needs some sort of sauce maybe or a really excellent side dish.

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  • on August 18, 2010

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    I usually love Ina's recipes, but I think this one needs a little something more -- not sure what, though. I followed the marinade recipe except for adding twice as much garlic and jalapeno than called for (and a little bit of vegetable oil as recommended by another reviewer, as we like a lot of heat and spice. I used boneless, skinless chicken breasts and ended up baking them (30 minutes at 350 degrees. I was very pleased with the texture and how moist they were, but disappointed that they were rather bland. With the leftover chicken, I hope that serving them with a hot salsa will kick up the flavor a little more.

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  • on August 02, 2010

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    Just a suggestion -- If you want to make a sauce out of a meat or poultry marinade it is best to make more marinade than you'll need for your protein (meat, fish, chicken etc. Use some for your marinade - then set aside FRESH marinade that is not contaminated to make your pan sauce. The idea of taking raw poultry that's been sitting in a bag out of the bag and creating sauce out of the bloody juices and marinade that's left behind is not good practice. Even if you boil it to kill germs. There is no risk whatsoever if you use fresh marinade for a sauce ~ questionable whether raw poultry juice or blood would heavily influence the final taste of the sauce after you cooked it anyway. And as always be careful when cooking with alcoholic beverages near flame surface..... I'll review recipe in a bit - mine is still in the frig - waiting to be grilled.... It looks good - so rated it good -

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  • on July 25, 2010

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    i love your program, and I've watched it in Costa Rica as well, but we have a request. Why aren't your shows subtitled in Spanish? A lot of my friends and family members feel the same way, as well. By the way, this note was written by my "gringo" son-in-law. Thanks

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