Tequila Lime Chicken

Servings: 4-6


3 limes, sliced in half and juiced + 1-2 more whole limes, cut into wedges, for serving, if desired

5 cloves garlic, peeled and roughly chopped

½-1 whole jalapeno, seeds and ribs removed (use as much as you want. I find about ½ a jalapeno has hardly any spiciness)

½ cup cilantro leaves, roughly chopped

5 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 tsp ground coriander

1 tsp oregano, Mexican if you have it

¾ cup tequila

6-8 chicken thighs or 4-6 medium sized chicken breasts


Slice and juice the limes leaving 1-2 for serving. Chop the garlic cloves, as much of the jalepeno you’d like to use, and the cilantro leaves. Add all of this to a blender. Pulse a few times. Add the Flying Olive Persian Lime Extra Virgin Olive Oil, the coriander, Mexican oregano, and tequila. Blend well.

Rinse and pat dry the chicken. Add the chicken to a zip-lock bag. Pour the marinade over the chicken and close the bag. Marinate in the refrigerator for several hours or overnight.

When you are ready to cook the chicken, prepare the grill on a medium-high heat. Remove the chicken from the marinade and discard the marinade. I like to sear the chicken, then turn off the heat under the chicken but keep it on low-medium on the other side. Total cooking time will be 5-10 minutes depending on the chicken pieces you choose and their size.

Serve with the extra lime pieces which you can squeeze over the chicken.

Submitted by Barb L.