Tequila Lime Chicken topped with Corn Salsa

5 from 1 vote

Tequila Lime Chicken topped with Corn Salsa

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Keyword: chicken and lime marinade, chicken in lime marinade, chicken tequila lime, corn salsa, corn salsa recipe, recipes with corn salsa, tequila chicken, tequila lime chicken marinade, tequilla lime chicken

Servings:

Calories: 813kcal

Author: Melissa Belanger

Ingredients

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 1/2 - 3 cups frozen corn kernels thawed
1/2 cup diced red onion
3 – 4 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

Instructions

For the tequila lime chicken:

Whisk together the marinade in a small bowl.
Pour over raw chicken and allow to marinate for at least 1 hour.
For pan searing: In a large skillet over medium-high heat, sauté the chicken breasts for about 5 to 6 minutes per side, or until the juices run clear and the chicken reaches an internal temperature of 165°F.
For grilling: Preheat the grill to medium heat, ensuring that the burner under the chicken is on. Grill the chicken for about 8 to 10 minutes on each side, turning once, until it reaches 165°F and the juices run clear.
Top each chicken breast with a serving of corn salsa before serving.

For the corn salsa:

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

Nutrition