Grilled Tequila-Lime Chicken with Avocado Salsa

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken marinated in tequila and lime, grilled to perfection and topped with a refreshing avocado and tomato salsa. This Mexican-inspired Cinco de Mayo recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
1/4 cup tequila
1/4 cup fresh lime juice
2 tbsp olive oil
3, minced garlic cloves
1 tsp ground cumin
1 1/2 tsp salt
1 tsp black pepper
2, diced ripe avocados
1 cup, quartered cherry tomatoes
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro leaves
1 small, seeded and minced jalapeño pepper
2 tbsp for salsa fresh lime juice

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup tequila, 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Add 4 boneless skinless chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and internal temperature reaches 165°F, with nicely charred grill marks.
Step 3: While the chicken grills, prepare the avocado salsa by combining 2 diced ripe avocados, 1 cup quartered cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro leaves, 1 small minced jalapeño pepper, and 2 tbsp fresh lime juice. Gently toss to combine.
Step 4: Remove chicken from grill and let rest for 5 minutes. Serve topped with a generous spoonful of the avocado salsa.