Tequila Lime Chicken Fajitas
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
  • 6 boneless chicken breasts

  • 1 cup freshly squeezed lime juice (not the bottled stuff)
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup gold tequila
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 3 or 4 grinds fresh black pepper

  • refried beans
  • Mexican rice
  • sauteed or grilled onions and peppers
  • whole wheat flour tortillas
  • tomatoes or salsa
  • sour cream
  • guacamole
  1. In the medium bowl, stir together the lime juice, orange juice, tequila, cilantro, garlic, salt, and pepper.
  2. Put the chicken breasts into the freezer bags, 3 per bag, and pour the marinade over the chicken. Turn the bags over a couple times, then put them in the refrigerator for up to 12 hours.
  3. Preheat the grill to medium heat, and brush the grill rack with oil. Grill the chicken 10 minutes on the first side, then turn and cook another 8 minutes.
  4. Slice the chicken diagonally across the grain and serve with the fajita accompaniments.
More Information

medium bowl
2 zipper freezer bags

Recipe Notes:

Prep time includes marinade time.

If you want to marinade for just a few hours, try slashing the chicken in a couple places before adding the marinade. This will help the flavors to penetrate better.

Michael likes to pour the cooked marinade over his fajitas. (If you choose to do this, please make sure you boil the marinade, not simmer. You want to kill any bacteria that may be present.) Reserve the marinade and bring it to a boil in a small pot, cooking for about 10 to 15 minutes, then remove from the heat and allow to cool for a few minutes.
Recipe by Andrea Meyers at https://andreasrecipes.com/tequila-lime-chicken-fajitas-and-the-great-chicken-marinade-controversy/