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Fiesta Lime Chicken

Fiesta Lime Chicken

We are big Mexican food junkies.  Tex Mex, fresh Mex, authentic Mex, any and all of them are delicious in our book.  We really enjoy making food at home that utilizes the spices that are popular in Mexican dishes.  I have found that when I use lots of yummy spices that I can significantly decrease my salt which is always great.  Last week we made this Fiesta Lime Chicken that was simple to marinate and oh so yummy.  I threw all of the ingredients into a bag to marinate before work, and by the time I got home it was ready to cook and enjoy!

The main ingredients includes four chicken breasts and an onion. The marinade includes the juice of one lime, 1/2 cup of tequila, 1/2 tsp of cumin, 1/2 tsp of paprika, 1/4 tsp of cayenne pepper, 4 cloves of garlic, and 1/4 cup of fresh chopped cilantro.

You can either marinate the chicken for 2 hours or 8 hours.  I like to throw mine in before work so it has all day to soak up all of the yummy flavors.  I love to use these stand and pour ziplock bags because you don't have to worry about any of the liquid pouring out.  I also fold the outside portion of the bag down so you don't get anything on the outside of the ziplock bag.  Nobody wants raw chicken germs all up in the fridge.

Next, I add the chicken to the bag.

After the chicken in placed in the bag, I add all of the marinade ingredients in no particular order.

4 cloves of Garlic

1/2 tsp Paprika

1/2 tsp Cumin

1/4 tsp of cayenne pepper or more if you like some heat.  I do not like spicy foods and this amount was perfect for me. It added plenty of warmth to the dish but wasn't overwhelming.

1/2 cup of Tequila.  Use any brand that you like!

The juice of one lime.

1/4 cup of roughly chopped fresh cilantro.

Fold up the sides and mix it around a bit then its ready to chill in the fridge!  Give it a minimum of two hours but it can go all day as well.

When you are ready to cook the chicken, heat 1 TB of butter or oil in a large pan on low to medium heat.  We love using cast iron for this but any large pan with sides will work.  Next, slice and sauté the onion.

Once the onions are slightly brown, remove them from the pan and set aside.

Now add the chicken to the pan.

We added a little bit of the marinade as well and let it cook down. I know there are conflicting view points about cooking something in its own marinade but after much investigation my research has shown that it is perfectly acceptable as long as it gets up to a boiling temperature. Depending on the thickness of the chicken cook the breasts for rough 4-6 minutes each side.

The sauce will cook off completely but it ensures that the chicken will be nice and juicy.

Add the onion back in and then the chicken is ready to serve!  Garnish with fresh cilantro. It is perfect with a nice yellow rice and salsa OR we sliced it and served it with tortillas.


4 Chicken Breasts

1 Onion

1 TB Butter


4 Cloves Garlic

1/2 tsp Paprika

1/2 tsp Cumin

1/4 tsp Cayenne Pepper

1/2 Cup Tequila

Juice of 1 Lime

1/4 Cup Chopped Fresh Cilantro


1.  Place the chicken in a gallon sized ziplock bag.

2.  Mix the marinade ingredients inside the ziplock back with the chicken.

3. Refrigerate the chicken in the marinade for 2-8 hours.

4. Slice your onion.

5. Place the butter in a large pan with sides and saute the onion on low to medium heat. When brown set the onion aside.

6.  Cook the chicken on low to medium heat with the marinade.  Depending on the chicken thickness between 4-6 minutes per side.

7.  Once the marinade has cooked off, add the onion back in with the chicken.

8.  Remove from heat and garnish with leftover fresh cilantro.

9.  Serve with Spanish rice or cut the chicken into strips and serve with tortillas.

10. Enjoy!