Grilled Tequila Lime Chicken
There’s nothing quite like the sizzle of chicken on a hot grill. And this Grilled Tequila Lime Chicken is next level. Smoky charred grilled chicken infused with bright zesty lime & tequila flavors, topped with blistered tomatoes and Pearls Specialties Jalapeño Stuffed Olives. Who’s ready for a Southwestern summer cookout? Don’t forget the margaritas!
Ingredients
- 1 jar Pearls Specialties Jalapeño Stuffed Olives
- 2½-3 pounds boneless, skinless chicken thighs (about 8-10 thighs)
- ½ cup blanco tequila
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup grape tomatoes
- handful chopped cilantro leaves and lime wedges, for garnish
Instructions
- In a large bowl, whisk together the tequila, olive oil, lime juice, lime zest, garlic, paprika, chili powder, salt, and pepper, until well combined.
- Add the chicken thighs to the bowl with the marinade. Toss the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Thread the grape tomatoes and olives onto skewers, set aside. If using wood skewers, soak the skewers in water for at least 30 minutes to prevent them from burning.
- Preheat the grill to medium/high heat. Oil the grates to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Place the chicken and tomato/olive skewers onto the grill. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Cook the tomato/olive skewers until slightly charred and blistered.
- Remove the chicken and skewers from the grill. Transfer the chicken to a serving plate. Top the chicken with blistered tomatoes and olives.
- Garnish with cilantro and serve with lime wedges.