These margarita chicken skewers are a serious game changer! With fresh citrus flavor from an easy marinade, they're perfect for grilling on a hot summer night.
Jump to:
Why You'll Love This Margarita Grilled Chicken
This idea kicked around in my head for way too long before I finally got to it. First of all, who doesn't love a good margarita? I don't drink much these days, but when it comes to liquor, tequila is always my choice. That tart, sweet flavor with a little saltiness is such a winning combo, especially on a hot summer night.
I didn't want it too boozy, so I skipped the triple sec and used orange juice instead, which still gives that citrusy sweetness without overdoing it. The tequila cooks off on the grill, so there's no strong booze flavor left... just juicy, tender chicken with the brightest citrus kick, perfect for firing up the grill all summer long. Here's why this recipe is a total winner:
- Bright citrus flavor
- Simple marinade
- Perfect for grilling
- Juicy and tender
Ingredient Information and Substitutions
- Chicken breasts- The base of this recipe. Cut into even chunks so they cook evenly on the grill. Boneless skinless chicken thighs work as well.
- Lime juice- Brings the bright, tart citrus flavor that makes this taste like a margarita. Fresh lime juice works best.
- Tequila- Adds that classic margarita flavor. It cooks off on the grill so that it won't taste boozy in the finished dish.
- Orange juice- Stands in for the triple sec normally found in a margarita, adding a bit of orange flavor and sweetness without extra booze.
- Olive oil- Helps the marinade coat the chicken and keeps it from drying out on the grill.
- Black pepper- Adds a touch of warmth and rounds out the seasoning.
- Salt- Balances out the citrus and adds flavor throughout.
How To Make Chicken Grilled Skewers
Step 1- Cut the chicken.
Cut the chicken breasts into 1 ½ to 2-inch chunks, keeping them all a similar size for even cooking. Place the chicken in a gallon-size plastic zipper bag.
Step 2- Make the marinade.
Whisk together the lime juice, tequila, orange juice, olive oil, salt, and pepper until well combined.
Step 3- Marinate the chicken.
Pour the marinade into the bag with the chicken, seal it, and shake to coat everything evenly. Marinate for 2 to 12 hours.
Step 4- Skewer and grill.
Thread the chicken onto skewers and discard the leftover marinade. Preheat the grill to medium-high and spray it with cooking spray.
Step 5- Cook the chicken.
Grill the chicken uncovered for 4 to 5 minutes, then flip and cook for another 4 to 5 minutes, or until done.
Step 6- Rest and serve.
Remove the skewers to a clean plate, tent with foil, and let rest for 5 to 10 minutes before serving.
Frequently Asked Questions
Bake them at 400 degrees F for about 15 to 20 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165 degrees F.
Chicken thighs stay juicy thanks to their higher fat content, but marinating them for at least an hour and avoiding overcooking help too. Pull them off the heat as soon as they hit 165 degrees F.
This citrus and tequila chicken skewers marinade works great for thighs too, since the acid helps tenderize the meat while the oil keeps it moist on the grill.
Tips For Making Grilled Chicken Skewers
- If using wooden skewers, soak them in water for at least half an hour first so they don't burn on the grill.
- Cut the chicken into even pieces so everything cooks at the same rate.
- You can skip the whisking and just toss everything into a gallon-size zipper bag. Seal it and shake well until combined, massaging the liquid into the meat.
- Marinate for at least 2 hours for the best flavor, but avoid going past 12 hours so the citrus doesn't start to break down the chicken's texture.
- Use a non-reactive container for marinating, like a plastic bag, glass, or silicone. Skip aluminum, since the acid in the marinade can react with it.
- Let the skewers rest for 5 to 10 minutes after grilling so the juices have a chance to redistribute.
- Ingredients to prep ahead- Mix the marinade and cut the chicken up to a day in advance, then combine and refrigerate until ready to grill.
- Leftovers and storage- Store cooked chicken in an airtight container in the fridge for up to 3 days.
What To Serve With Chicken On Skewers
I love to serve these citrus tequila skewers with a few fresh sides and a light dessert to round out the meal. Here are some of my favorite pairings:
Other Grilling Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Margarita Chicken Skewers
Equipment
- 1 Whisk
Ingredients
- 3 boneless skinless chicken breasts
- ½ cup lime juice
- ¼ cup tequila
- ¼ cup orange juice
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Cooking spray
Instructions
- Cut the chicken breasts into uniform 2 inch chunks. Place into a gallon size plastic zipper bag.
- Whisk together lime juice, tequila, orange juice, olive oil, salt and pepper until well combined.
- Pour into the bag with the chicken, seal the bag and shake it to make sure all the chicken is covered in the marinade.
- Let it marinate for 2-12 hours.
- Place the chicken on the skewers and discard the leftover marinade.
- Spray the grill with cooking spray and preheat to medium high.
- Place the chicken on the hot grill and cook uncovered for 4-5 minutes.
- Turn the chicken skewers and cook uncovered for 4-5 minutes or until done. This could vary depending on the size of your chicken pieces.
- Remove the chicken skewers to a clean plate and tent them with foil. Rest them for 5-10 minutes. Serve immediately.
Video
Notes
- If using wooden skewers, soak them in water for at least half an hour first so they don't burn on the grill.
- Cut the chicken into even pieces so everything cooks at the same rate.
- You can skip the whisking and just toss everything into a gallon-size zipper bag. Seal it and shake well until combined, massaging the liquid into the meat.
- Marinate for at least 2 hours for the best flavor, but avoid going past 12 hours so the citrus doesn't start to break down the chicken's texture.
- Use a non-reactive container for marinating, like a plastic bag, glass, or silicone. Skip aluminum, since the acid in the marinade can react with it.
- Let the skewers rest for 5 to 10 minutes after grilling so the juices have a chance to redistribute.
- Ingredients to prep ahead- Mix the marinade and cut the chicken up to a day in advance, then combine and refrigerate until ready to grill.
- Leftovers and storage- Store cooked chicken in an airtight container in the fridge for up to 3 days.
Leave a Reply