Tequila-Lime Grilled Chicken with Cilantro Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy grilled chicken marinated in tequila and lime juice, topped with a fresh and zesty cilantro salsa perfect for summer meals. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, tequila blanco, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/3 cup tequila blanco
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cilantro leaves, chopped
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and finely diced
• 1 medium tomato, diced
• 1 tsp honey
• 1 tsp lime zest

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk together 1/3 cup tequila blanco, 1/4 cup fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably 3 hours.
3. Step 3: Preheat the grill to medium-high (about 400°F). Remove chicken from marinade and discard marinade.
4. Step 4: Grill chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F and the chicken is lightly charred.
5. Step 5: While the chicken cooks, combine 1/2 cup chopped cilantro leaves, 1/4 cup finely diced red onion, 1 small seeded and finely diced jalapeño, 1 medium diced tomato, 1 tsp honey, and 1 tsp lime zest in a bowl. Stir well to create the cilantro salsa.
6. Step 6: Remove chicken from the grill, let rest for 5 minutes, then serve topped with the fresh cilantro salsa.