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Margarita Chicken Breasts



  • 4 boneless, skinless chicken breasts

Margarita Marinade

  • 1/4 cup tequila
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon honey
  • 1 tablespoon minced cilantro
  • 1 tablespoon vegetable oil
  • 1 small fresh jalapeno, minced
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • Freshly-ground black pepper, to taste


  1. Arrange the chicken in a single layer in a nonreactive dish.
  2. Mix the marinade ingredients together, and pour the mixture over the chicken.
  3. Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at least once.
  4. Fire up enough charcoal to form a single layer of coals beneath the breasts, and heat the coals until they are covered with gray ash.
  5. Drain the chicken, reserving the marinade in a small saucepan.
  6. Cook the chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade.
  7. Let the chicken sit for 5 to 10 minutes after it cooks.
  8. Meanwhile, bring the reserved marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly. Taste it, and adjust the seasoning.
  9. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade.
  10. Serve the breasts hot.

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