Picture yourself stretching your legs out on a sandy beach in Mexico, with an umbrella overhead to shade you from the hot sun. You lean back against the beach chair and cool off with a glass of margarita, as you reach for some crispy tortilla chips and fresh guacamole.
Sounds amazing, doesn’t it? Of course, not everyone will be playing out that wonderful scene described above, but that doesn’t mean you have to skip out on the deliciousness and luxury.
We’re talking about our latest recipe, Guacamole Tequila-Lime Chicken, which has the best of summer packed into each bite, and is bursting with great south-of-the-border flavors.
Imagine juicy chicken breasts that have been marinated in a flavorful tequila-lime dressing, grilled to smokey, charred perfection, and then topped with a simple, yet tasty guacamole. One bite and it’s like you are transported to that relaxing beach.
But there’s no need to just imagine the flavors of this yummy chicken dish! In under 30 minutes, you can taste it for yourself by following the recipe below.
“Grilled the chicken and it added so much flavor!”
Okay, so you might not be lounging on a beach with the food brought straight to you, but donning your favorite apron and firing up the grill is just as relaxing and fun. Plus, you can smell that nice smokiness wafting from the grill as your chicken cooks.
And while you wait, and the sun beams from above, you can still cool off with a glass of margarita (because this recipe doesn’t call for an entire bottle of tequila!).
Once the chicken is ready, you can head over to the table that is lined with crisp tortilla chips, fresh mahi mahi tacos, and a light, refreshing citrus and avocado salad. Top your plate with tequila-lime chicken, a steaming pile of fluffy lime cilantro rice, and a huge dollop of guacamole.
And you know what? That sounds perfect enough to us.
“Delish. Chicken marinade was perfect, and it turned out great grilled. This will definitely be in regular rotation this summer.”
- Get this meal on the table quicker with these easy tips, such as halving the chicken breasts for faster cooking, and chopping the produce ahead of time. Here’s how:
How to Halve Chicken Breasts
Learn how to halve chicken breasts to save money and reduce cooking time.
How to Chop Avocados
Watch this simple how-to video for chopping avocados.
How to Chop Cilantro or Parsley
Learn how to chop parsley using the 'pivot-and-fan' chopping technique with this short video.
How to Dice Shallots
This short video shows you how easy it is to chop shallots, which lend a lot of flavor to your cooking.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Cilantro – ¼ bunch, chopped
- Shallots – 1 bulb, minced
- Garlic – 2 cloves, pressed
- Avocado – 2, seeded & cubed
- Limes – 1, juice of
- Hot sauce – to taste
- Chicken breasts – 1 lb
- Tequila (opt) – 1 Tbsp
- Soy sauce – 1 Tbsp
- Lime juice – 1½ Tbsp
- Brown sugar – 2 tsp
- Cooking oil – 1 Tbsp
- Chicken breasts – Halve (chicken will cook a lot faster this way). Mix together tequila, soy sauce, lime juice, brown sugar, and oil. Cover chicken breasts in marinade and tenderize with a fork. (Can be done up to 1 day ahead)
- Cilantro / Shallots / Garlic – Prep as directed. (Can be done up to 3 days ahead)
- Make guacamole – Scoop avocado out of its skin. Use a knife to mash avocado, cilantro, shallots, and garlic together. Season guacamole with lime juice, hot sauce, salt and pepper. If making ahead, pour a thin layer of water over guac, which will prevent it from browning and just drain it out before serving. (Can be done up to 3 days ahead)
- If making chicken on stovetop: Heat a skillet or grill pan over medium-high heat. Add chicken to hot pan and sear for 3 to 5 minutes on each side until you get nice grill marks or chicken is golden. Turn heat down to low, cover with foil and cook until chicken reaches 165 degrees or is pretty firm when you press on it.
- If making chicken on grill: Preheat grill to 400 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken pieces to higher heat part. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until 165 degrees, about another 3 to 5 minutes. Since we halved the chicken, it shouldn’t be too long.
- Enjoy chicken topped with guacamole.