Tequila Lime Chicken

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it's awesome

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We loved this. The lime flavor is the most prominent, but I didn't think it was over powering. I might up the OJ to a full cup next time to get more of a rounded citrus flavor to come out.

I used boneless skinless chicken and only marinated it for about 5 hours, then grilled it on a smoke Traeger grill. I left out the jalapeno pepper since I am not able to eat anything spicy at the moment, but I think I would use a smokey adobe instead if I were to add the heat.

We made the leftovers into chicken salad, added another depth of flavor when biting into the chicken. Fabulous

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After reading a couple of other reviews, I made a couple of simple changes that you may wish to try. Since I planned to grill indoors, I added a big pinch of cumin to give it a smoky flavor. I also added some dried cilantro flakes. I allowed it to marinate for nearly 24 hours, grilled it up, then served it with freshly made cilantro pesto. Delish! Serve it with rice and spicy black beans, and a cold beer. This one is a keeper.

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I make this by the bushel basket! I use boneless breasts and make sure I do not over cook on the grill. 4 picky daughters, 1 meat and potato husband, ALL love this recipe. (My daughter calls it Heavenly! It's a go to which never disappoints.

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I agree with Maatha. Not worth the cost, time and effort. What a waste of Tequila. Very bland - and, before the site Nazi jumps in to tell me all the flavor went into the skin, I used boneless, skinless breasts. Extremely boring. Of the six chicken breast halves used in this recipe, 5 and 1/2 went into the trash. Stick with what you know Ina. This ain't it.

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Let's get a few things straight both positive and negative. First, the flavors are absorbed into the skin, so if you remove the skin, you're not going to taste the flavors (for those of you complaining about blandness. Second, I really see no need for the tequila, especially top shelf, since it is better ingested in a great margarita than chicken. Finally, I found that it works better to get grill marks on both sides, (5 minutes each, then cooking indirectly on the grill for 20 to 30 minutes (around 350-400 degrees, if you decide to finish it in an oven.

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Ina...please stop making any Latin or Asian foods if you refuse to use CILANTRO. At least tell your viewers that you hate it but its what makes the meal complete!!

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I used the "beer can chicken" method of cooking with this recipe. I marinated a whole chicken for about 10 hrs and then poured the marinade into a turkey canon. Then I cooked the whole chicken on the grill for 1.5 hrs. So it marinated AND was cooked with the marinade. I was disappointed. The chicken was moist, but I expected more flavor. I expected a bite from the jalepeno, the chili powder, and the tequila. I'm usually a huge Ina fan...but this one struck out for me!

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Sorry; it wasn't worth the cost of the tequila, fresh limes and oranges..........boring.

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Wonderful! This recipe will be used many times!