There are plenty of recipes for Tequila lime chicken out there - but this is what I do, using Scotch bonnet chillies and coriander (cilantro). If I can get bunched coriander I use the stalks in the marinade but otherwise I use the leaves. This recipe can be adapted to be vegan by substituting tofu for chicken.
Ingredients
5 small/medium chicken thigh fillets (skinless)
100ml tequila
2 tsp sugar
1/2 tsp salt
Juice and zest of 1 lime
4 tbsp fresh coriander stalks, finely chopped (or use leaves)
1 Scotch bonnet chilli, finely chopped.
Oil for grilling.
Method
Ingredients
5 small/medium chicken thigh fillets (skinless)
100ml tequila
2 tsp sugar
1/2 tsp salt
Juice and zest of 1 lime
4 tbsp fresh coriander stalks, finely chopped (or use leaves)
1 Scotch bonnet chilli, finely chopped.
Oil for grilling.
Method
- In a large bowl, whisk the sugar, lime juice, lime zest and salt together.
- Mix in the chilli and coriander and add the chicken thighs, turning to ensure they are coated.
- Cover and marinate in the fridge overnight.
- Flatten out the chicken thighs and pat dry. Reserve the marinade.
- Brush the chicken with a little oil and grill until slightly charred on both sides (4-5 mins per side). I used a ridged pan on the hob but you could cook on a BBQ or under a grill (broiler).
- Whilst the chicken is cooking, gently heat the marinade adding water if necessary and simmer for a few minutes to form a sauce.
- Serve the chicken with the sauce poured over.
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