Margarita (Tequila & Lime) Marinade

Ingredients

• 1/4 cup tequila

• 1/4 cup freshly squeezed lime juice (about 2 limes)

• 2 tablespoons olive oil

• 2 tablespoons honey

• 2 tablespoons orange juice

• 2 garlic cloves, minced

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon chopped fresh cilantro (optional, for garnish)

• 4 boneless, skinless chicken breasts or thighs

Instructions

1. In a medium bowl, whisk together tequila, lime juice, olive oil, honey, orange juice, garlic, chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper.

2. Place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the dish with plastic wrap.

3. Refrigerate for at least 2 hours or up to 8 hours for maximum flavor. Turn the chicken occasionally to ensure even marination.

Grilling: Preheat the grill to medium-high heat. Remove chicken from the marinade and pat dry. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Pan-Searing: Heat a skillet over medium-high heat. Add a splash of oil, then sear the chicken for 5-6 minutes per side, or until fully cooked.

Oven Roasting: Preheat oven to 400°F (200°C). Place marinated chicken on a lined baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).