blackout tequila chicken


The kitchen item that has been on my shopping wishlist for the longest time, is definitely a grill pan.  Since I live in an apartment downtown, there’s very little room for a grill, plus we actually aren’t allowed to have them on the balcony for aesthetic reasons.  So when my new Cuisinart pan came in the mail, I was ready to try some recipes!  For some reason my apartment happened to be overflowing with tequila and limes post birthday celebrations for my best friend, so it only made sense that the first grill pan recipe would be blackout tequila chicken!



3 tablespoons olive oil
3 tablespoons tequila
3 teaspoons lime zest
4 garlic cloves, minced
1-1/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon oregano
1-1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons honey
4 boneless skinless chicken breasts, pounded to even 1/2-inch thickness, or 2 pounds chicken tenderloins
1 lime, sliced into wedges for serving (optional)


Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator marinate for at least 6 hours or overnight.

Clean grill pan and preheat over high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 2-3 minutes per side (turn only once). Serve immediately with lime wedges.

Recipe adapted from Once Upon a Chef .

I served my chicken with a light salad of spinach and green onions topped with my favorite light champagne dressing!  Yummy!



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