Tequila and Chilli Chicken

The weather is cooler for us now in the Middle East and the BBQ has been cleaned and ready for business! I adore this time of the year…we now have a few months of lovely weather and BBQ’s ahead of us! Woo hoo!  Initially I cooked this with chopped chillis, but think it would be better if they were blended as a paste so have changed the recipe to reflect this.  And hey, it includes Tequila!  If you don’t partake in alcohol, leave this out.  You could use a dash of orange juice to replace it.   This is a moist and zesty chicken dish which the husband scoffed happily.  It is now on the repeat list of dishes.   This list is growing and he has never looked happier..ha ha! 


4 chicken breasts (no bone)

1/4 cup tequila

1/4 cup lime juice

2 green chillis, deseeded and chopped.

3 garlic cloves, finely chopped

1/4 cup coriander (cilantro), finely chopped

1 tblspn olive oil


  • Put the chillis into a blender/processer and blitz until you have a green paste.
  • Add to the Tequila, lime juice, garlic, coriander and olive oil and mix well.
  • Add the chicken and mix well, coating the chicken in the marinade. Cover and place in the refrigerator for at least 2 hours minimum.
  • Heat the bbq on a medium heat and cook the chicken for about 7-8 minutes on each side until cooked through.
  • Eat and enjoy!

2 Comments Add yours

  1. Okay wow. I had never thought of using tequila in a BBQ dish! Would it be okay to use the same recipe and then grill instead of BBQ? Or even fry? I don’t have BBQ equipment at home but would love to try something like this out.


  2. Angie C says:

    Of course….a griddle pan might be nice to give that slightly chargrilled taste. If not a grill should still do it..enjoy!


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