Forget dry, tasteless Mexican-style chicken. This Baked Tequila Lime Chicken is easy, full of bright flavor and juicy when baked. Marinating helps but isn’t required, so it’s perfect for a quick weeknight dinner.
After the New Year I found my appetite oddly muted — not ideal when you’re a food blogger. My husband solved the problem by bringing home an enormous Costco haul: every kind of chicken they had. Thighs, drumsticks, breasts, smoked and rotisserie pieces filled the fridge and freezer. Since I’d already planned to make Mexican-style rice, I turned some of that chicken into a lively tequila-lime bake to pair with the rice and a fresh avocado relish.
Technique
To maximize flavor in a short time, I give the chicken a quick 15-minute marinade. The flavor profile is fresh and straightforward:
- Fresh lime juice and zest — zest brightens the dish while the juice cuts through fat.
- Jalapeño — adds a lively pop of heat and flavor.
- Cilantro — brings fresh, herbal brightness.
- Garlic — essential aromatic depth.
- Scallions — milder onion flavor without harshness.
- Tequila — lends authentic flavor and helps tenderize with a short marinade.
- Honey — balances the lime and tequila with a touch of sweetness.
I roast the chicken at a high temperature so the skin crisps while the interior stays juicy. While it bakes I make quick restaurant-style Mexican rice from frozen rice (it comes together in about ten minutes) and a simple avocado-tomato relish to serve on top or beside the chicken.
The avocado relish is fresh and cooling — a perfect contrast to the roasted chicken. I also toast tortillas, slice limes and shred extra cilantro for serving. Dinner came together in under an hour and used up a good portion of the Costco chicken stash.
Baked Tequila Lime Chicken
- Author: Mila Furman
- Total Time: 55 minutes
- Yield: 4 ppl
Description
Bright, juicy baked chicken with tequila, lime, garlic and cilantro. Quick marination boosts flavor, but it’s fine to bake without marinating if you’re short on time.
Ingredients
Super Juicy Tequila Lime Chicken
- 1/2 cup tequila
- 1 cup freshly squeezed lime juice (about 5–6 limes)
- zest of 3 limes
- 3 tbsp honey
- 1 jalapeño pepper
- 4 cloves garlic
- 1 handful cilantro
- 4 scallions
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2.5 pounds chicken thighs and/or drumsticks
Avocado Relish
- 2 avocados, diced
- 2 tomatoes, diced
- 2 tbsp cilantro, chopped
- juice of one lime
- salt and pepper to taste
Instructions
Chicken
- In a blender, combine tequila, lime juice, lime zest, honey, jalapeño, garlic, cilantro, scallions, salt and pepper.
- Blend until completely smooth and taste for seasoning.
- Place chicken in a large zip-top bag and pour the marinade over it. Seal and shake to coat. Marinate 15 minutes or up to overnight.
- Preheat oven to 450°F (230°C).
- Lightly oil a rimmed sheet pan.
- Arrange chicken on the sheet pan, skin side up for thighs.
- Baste with some of the excess marinade before baking.
- Roast for about 30 minutes, or until an instant-read thermometer registers 160°F and juices run clear.
- Remove from oven and tent with foil; let rest 10 minutes before serving.
Avocado Relish
- Combine diced avocado, tomatoes, cilantro and lime juice. Season with salt and pepper and serve alongside the chicken.
Notes
If you prefer milder heat, remove the jalapeño seeds before blending — the flavor remains without as much spice. Dice and avocado techniques can make prep faster and neater.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Entree
- Cuisine: Mexican
