Tequila Lime Chicken topped with Corn Salsa

tequila lime chicken topped with corn salsa on a light gray plate, vintage fork and lime wedge on the side of the plate

5 from 1 reviews

This tequila lime chicken marinade recipe is a super easy. The chicken can be pan-fried, baked in the oven, grilled. You can even toss it in the slow cooker. Serve it with corn salsa and your favorite sides for a complete meal. #chicken #marinade



For the tequila lime chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup tequila
  • 1/2 cup lime juice
  • 1 tablespoon canola or vegetable oil
  • 2 tablespoons honey
  • 4 cloves garlic, smashed and roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper

For the corn salsa:

  • 2 1/23 cups frozen corn kernels, thawed
  • 1/2 cup diced red onion
  • 34 tablespoons diced green chilies
  • 3/4 cup chopped fresh cilantro (about 1 bunch, stems removed)
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


For the tequila lime chicken:

  1. Whisk together the marinade in a small bowl.
  2. Pour over raw chicken and allow to marinate for at least 1 hour.
  3. In a large skillet over medium-high heat, saute the chicken breasts for about 5-6 minutes per side – or until juices are clear and chicken is thoroughly cooked.
  4. Top each chicken breast with a serving of corn salsa before serving.

For the corn salsa:

  1. Mix all ingredients together in a large bowl.
  2. Adjust seasoning with salt & pepper, to taste.