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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 271-280 of 296

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  • on August 28, 2004

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    Great flavor; easy to make! Next time I'll cut back on the lime juice; it was a little overbearing and masked other flavors in the marinade.

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  • on August 27, 2004

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    This chicken my husband loved. I used a scott bonnett pepper just cut in half with seeds and white membrane removed. I used boneless,skinless chicken I already had on hand and it worked wonderful. We had rain so I used my grill pan inside. But this is the neat part I made red beans and rice with it. My husband always uses hot sauce, instead he used the marinate from the chicken. (I boiled the marinate and reduced it by half for health reasons, the raw chicken issue.This make a wonderful sauce, do not throw it away with out trying this once. A real keeper.

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  • on August 23, 2004

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    The recipe is fantastic. Very moist, with excellent flavor. It was a big hit and I'll definitely make it again.

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  • on August 22, 2004

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    I love cooking with citrus. I have successfully made this dish many times for myself and my friends. We all love it, and I get requests for it as well. It is excellent!

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  • on August 22, 2004

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    I made this recipe with pork and it turned out great. Also, I didn't have jalapeno, so made it without and it was still fine.

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  • on August 22, 2004

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    I tend to dry-out chicken breasts on my gas grill (uneven flames. But, this recipe has come-out juicy every time. It has flavor, but for my style os cooking, it seems a little plain (I'm used to exotic salsas or sauces. It definitely needs a side like the corn pudding. Love this combo!

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  • on August 21, 2004

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    I loved the eccences of tequila that litely flavors this chicken

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  • on June 22, 2004

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    I probably marinated the chicken for too long (overnight because the tequila flavoring was much too powerful. We used the leftover chicken cold on top of salad over the next few days though, and the flavor mellowed. It actually tasted great cold!

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  • on June 21, 2004

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    I make this at least once a month and do not change a thing. Everyone wants this recipe!

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  • on June 16, 2004

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    i loved this dish. marinating overnight in all that fabulous citrus really gets the tanginess all the way through the meat. it was very flavorful and filled my house with the most inviting aroma while cooking. mysteriously though there was no trace of hotness even after soaking with the jalape?o for 24 hours. the next time i made it i doubled the jalape?o and still no heat even though i did get the flavor of the jalape?o. maybe i should add cayenne?

    i recommend doubling the marinade, by the way, so that the meat will be completely covered while marinating.

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