Pioneer Woman Tequila Lime Chicken is the ultimate example of how a simple marinade can completely transform a humble chicken breast. Ree Drummond’s recipe relies on the chemical reaction between acidic lime juice and tequila to tenderize the meat while infusing it with bright, zesty, and earthy flavors. It is a vibrant, summery dish that works just as well on an indoor skillet as it does on an outdoor grill. The result is juicy, golden-brown chicken that tastes like a fiesta on a plate—perfect for slicing into tacos or serving with rice and beans.
Try More Recipes:
- Pioneer Woman Tex Mex Chicken Spaghetti
- Pioneer Woman Tex-Mex Mac and Cheese Recipe
- Pioneer Woman Texas Trash Recipe
🤎 Why You Will Love This Tequila Lime Chicken Recipe:
- Incredible Tenderness: The acidity in the lime juice and the alcohol in the tequila break down tough muscle fibers, ensuring the chicken stays juicy and tender rather than dry and rubbery.
- Big Flavor Payoff: Despite the short marinating time, the combination of garlic, chili powder, and cumin penetrates the meat quickly for a bold Southwestern taste.
- Versatile Main: You can serve this chicken whole as a steak, slice it up for fajitas and tacos, or chop it cold for a zesty chicken salad.
- Pantry Staples: Aside from the fresh limes and cilantro, you likely have most of the spices and perhaps even the tequila in your cupboard already.
- Quick Prep: This is not an overnight marinade. In fact, it is better if you only marinate it for a short time, making it perfect for last-minute dinners.
🐓 Pioneer Woman Tequila Lime Chicken Ingredients
- 4 boneless, skinless chicken breasts (or boneless chicken thighs)
- 1/2 cup tequila (gold or silver works fine)
- 1/2 cup fresh lime juice (approx. 4 to 6 limes)
- 2 cloves garlic, peeled and minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil (plus more for the pan)
- 1 cup shredded Monterey Jack cheese (optional, for topping)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
🍠 How To Make Pioneer Woman Tequila Lime Chicken
- Prep the Chicken: If the chicken breasts are very thick, pound them to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly and absorb the marinade better.
- Make the Marinade: In a small bowl or jar, whisk together the 1/2 cup tequila, 1/2 cup lime juice, 2 tbsp olive oil, minced garlic, chili powder, cumin, salt, and pepper.
- Marinate: Place the chicken breasts in a large zip-top plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag (squeezing out the air) and refrigerate.
- Time: Marinate for at least 30 minutes, but no longer than 2 hours.
- Heat the Pan: Heat a splash of olive oil in a large heavy skillet (cast iron is best) or grill pan over medium-high heat.
- Cook: Remove the chicken from the marinade and shake off the excess liquid. Place the chicken in the hot skillet. Cook for 4 to 5 minutes on the first side without moving it, to get a good golden sear.
- Flip and Finish: Flip the chicken and cook for another 4 to 6 minutes on the other side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Melt Cheese (Optional): If you want the full Pioneer Woman experience, sprinkle the shredded Monterey Jack cheese over the chicken during the last minute of cooking. Cover the pan with a lid/foil to melt the cheese.
- Rest: Remove the chicken from the pan and transfer to a plate. Let it rest for 5 minutes before slicing.
- Serve: Garnish generously with fresh cilantro and serve with extra lime wedges.
💭 Recipe Tips
- Watch the Clock: Do not marinate this chicken overnight. The high acid content in the lime juice will “cook” the outside of the chicken (like ceviche) and turn the texture mushy and chalky if left too long. 2 hours is the maximum.
- Tequila Choice: You do not need top-shelf tequila for cooking, but avoid the cheapest “mixer” tequila that smells like chemicals. A mid-range Gold or Silver tequila is perfect.
- Room Temp: Let the chicken sit on the counter for 10 minutes after taking it out of the fridge before cooking. Cold meat hits a hot pan and seizes up; slightly warmer meat cooks more evenly.
- Cast Iron: Using a cast-iron skillet helps achieve that dark, caramelized crust that mimics an outdoor grill.
🥗 What To Serve With Tequila Lime Chicken?
This Tequila Lime Chicken dish screams for Mexican-inspired sides serve it with Cilantro Lime Rice, Black Beans, or warm Flour Tortillas. It is also excellent topped with fresh Pico de Gallo or large scoops of Guacamole. For a lighter option, slice it over a Caesar Salad.
🎚 How To Store Leftovers Tequila Lime Chicken?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The citrus flavor tends to mellow out the longer it sits.
- Freeze: You can freeze the cooked chicken. Slice it or leave it whole, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight.
🥵 How To Reheat Leftovers Tequila Lime Chicken?
- Stovetop: Reheat gently in a skillet over medium-low heat with a splash of water or chicken broth to keep it moist. Cover with a lid to steam it until hot.
- Microwave: Heat in short 45-second bursts. Be careful not to overheat, as chicken breast dries out very quickly in the microwave.
❓FAQs
Mostly, yes. The high heat of the grill or skillet evaporates the majority of the alcohol, leaving behind the flavor of the agave and oak from the tequila. However, it may not be suitable for those who strictly avoid all traces of alcohol.
Yes. You can substitute the tequila with chicken broth or orange juice. Orange juice works particularly well as it adds sweetness to balance the sour lime, though you will lose the distinct “margarita” flavor profile.
You can, but the flavor profile will shift from “Tex-Mex” to “Mediterranean.” Lime provides that specific zest essential for the tequila pairing for Tequila Lime Chicken.
More Recipes:
📊 Tequila Lime Chicken Nutrition Facts
Serving Size: 1 chicken breast
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 650mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 35g
Pioneer Woman Tequila Lime Chicken Recipe
Course: Chicken, Dinner, Lunch, MainCuisine: AmericanDifficulty: Easy4
servings10
minutes40
minutes320
kcalPioneer Woman Tequila Lime Chicken is the ultimate example of how a simple marinade can completely transform a humble chicken breast. Ree Drummond’s recipe relies on the chemical reaction between acidic lime juice and tequila to tenderize the meat while infusing it with bright, zesty, and earthy flavors. It is a vibrant, summery dish that works just as well on an indoor skillet as it does on an outdoor grill. The result is juicy, golden-brown chicken that tastes like a fiesta on a plate—perfect for slicing into tacos or serving with rice and beans.
Ingredients
4 boneless, skinless chicken breasts (or boneless chicken thighs)
1/2 cup tequila (gold or silver works fine)
1/2 cup fresh lime juice (approx. 4 to 6 limes)
2 cloves garlic, peeled and minced
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil (plus more for the pan)
1 cup shredded Monterey Jack cheese (optional, for topping)
Fresh cilantro (for garnish)
Lime wedges (for serving)
Directions
- Prep the Chicken: If the chicken breasts are very thick, pound them to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly and absorb the marinade better.
- Make the Marinade: In a small bowl or jar, whisk together the 1/2 cup tequila, 1/2 cup lime juice, 2 tbsp olive oil, minced garlic, chili powder, cumin, salt, and pepper.
- Marinate: Place the chicken breasts in a large zip-top plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag (squeezing out the air) and refrigerate. Time: Marinate for at least 30 minutes, but no longer than 2 hours.
- Heat the Pan: Heat a splash of olive oil in a large heavy skillet (cast iron is best) or grill pan over medium-high heat.
- Cook: Remove the chicken from the marinade and shake off the excess liquid. Place the chicken in the hot skillet. Cook for 4 to 5 minutes on the first side without moving it, to get a good golden sear.
- Flip and Finish: Flip the chicken and cook for another 4 to 6 minutes on the other side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Melt Cheese (Optional): If you want the full Pioneer Woman experience, sprinkle the shredded Monterey Jack cheese over the chicken during the last minute of cooking. Cover the pan with a lid/foil to melt the cheese.
- Rest: Remove the chicken from the pan and transfer to a plate. Let it rest for 5 minutes before slicing.
- Serve: Garnish generously with fresh cilantro and serve with extra lime wedges.
Notes
- Watch the Clock: Do not marinate this chicken overnight. The high acid content in the lime juice will “cook” the outside of the chicken (like ceviche) and turn the texture mushy and chalky if left too long. 2 hours is the maximum.
Tequila Choice: You do not need top-shelf tequila for cooking, but avoid the cheapest “mixer” tequila that smells like chemicals. A mid-range Gold or Silver tequila is perfect.
Room Temp: Let the chicken sit on the counter for 10 minutes after taking it out of the fridge before cooking. Cold meat hits a hot pan and seizes up; slightly warmer meat cooks more evenly.
Cast Iron: Using a cast-iron skillet helps achieve that dark, caramelized crust that mimics an outdoor grill.
