Tequila-Lime Marinated Grilled Chicken Tacos

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender chicken marinated in tequila, lime, and spices, grilled to perfection and served in warm tortillas with fresh toppings. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 lb boneless skinless chicken thighs
• 1/4 cup tequila
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup diced red onion
• 1/4 cup crumbled queso fresco
• 4 for serving lime wedges

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 mixing bowl, whisk together 1/4 cup tequila, 3 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3 hours.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: Let chicken rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing sliced chicken among tortillas, topping each with 1 tbsp diced red onion, 1 tbsp chopped cilantro, and 1 tbsp crumbled queso fresco.
7. Step 7: Serve tacos with lime wedges for squeezing over the top.