The Tequila Lime Chicken recipe is very straightforward, meaning the ingredients are in the name: tequila and lime, plus some spices to turn up the flavor. This recipe makes the same old chicken breast take a new turn on its route to delicious town. The “margarita” style marinade tenderizes the meat and makes it juicy and flavorful. Best of all, it is versatile and can be used for tacos or as a main dish. 

True native Riversiders know that ovens do not get turned on between Memorial and Labor Day (give or take a month). As I explained to Greg, Annie’s brother, it is the Riverside Way. Back when the dinosaurs roamed the hills. My family didn’t have central air conditioning, and summers were hot. When Greg moved in with me in the Summer of 2022, it took a few heartfelt conversations to get him to understand this municipal ordinance. “Under no circumstance is a grilled cheese sandwich a good idea if the temperature is 110 degrees F.”

The only acceptable method of cooking during the summer months, ironically, is going outside in the heat. Greg began his apprenticeship with this recipe. After a few burnt offerings, he has become very proficient at BBQing chicken on indirect heat and using an instant thermometer to ensure that the breast is fully cooked to 175 degrees. 

Ina Garten – Serves 6

Ingredients

• ½ C Gold tequila (any kind is fine)
• 1 C Freshly squeezed lime juice (five or six limes)
• ½ C Freshly squeezed orange juice (two oranges)
• 1 T Chili powder
• 1 T Minced fresh jalapeno pepper (one pepper seeded)
• 1 T minced fresh garlic (three cloves)
• 2 t Kosher salt
• 1 t Freshly ground black pepper
• 3 Whole (six split) boneless chicken breasts, skin on

Directions

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and 
• pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill and brush the rack with oil to prevent the chicken from sticking. Heat for 10 minutes to get it hot.
• In the meantime, remove the chicken breasts from the marinade. 
• Take some paper towels and dry off the moisture so the skin browns. 
• Sprinkle generously with salt and pepper.
• Place directly onto the grill (I use gas, so turn it up to high) and cook them skin-side down for about seven minutes, until nicely browned. Keeping the burner set at high, move the breasts to indirect heat for about 15 minutes. 
• Turn the chicken over, keeping it on indirect heat, and cook for another 15 minutes, or until it has reached 175 degrees.
• Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.