Grilled Tequila-Lime Chicken with Grilled Asparagus

Grilled Tequila Lime Chicken with Grilled Asparagus
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Grilled Tequila-Lime Chicken with Grilled Asparagus

A little dip in tequila brings mega flavor to these boneless, skinless chicken breasts. If you have mezcal on hand, consider substituting it for the tequila for a similar yet smokier touch.

Nutrition Facts

Grilled Tequila-Lime Chicken with Grilled Asparagus

CaloriesCalories

337 Per Serving

ProteinProtein

43.6g Per Serving

FiberFiber

7.0g Per Serving
×
Calories 337
Total Fat 12.2 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.7 g
Cholesterol 109 mg
Sodium 500 mg
Total Carbohydrate 14.6 g
Dietary Fiber 7.0 g
Sugars 6.7 g
Protein 43.6 g

Dietary Exchanges
3 vegetable, 5 lean meat

Ingredients

Servings  4   Serving Size   4

  • 1/4 cup tequila
  • 2 teaspoons lime zest
  • 1/2 cup fresh lime juice (about 4 to 6 limes)
  • 2 clove garlic (minced)
  • 1 tablespoon minced canned chipotle pepper + 2 tablespoons adobo sauce
  • 1 1/2 lb boneless, skinless chicken breasts
  • 3 bunches asparagus spears, ends removed
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper (divided)
  • 2 Tbsp canola oil

Directions

Tip: Click on step to mark as complete.

  1. Into a small bowl, add tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Add chicken into a large Ziploc bag along with the marinade. Seal the bag, place in the refrigerator, and let marinate anywhere from 2 to 12 hours.
  2. To cook, prepare the grill to medium-high heat. Coat the grates with nonstick cooking spray
  3. Snap the bottom inch off each asparagus and discard ends. Add asparagus to a large dish, along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and oil. Mix to combine.
  4. Remove chicken from marinade, discarding the marinade and wiping most of it off the chicken. Season chicken with 1/4 teaspoon pepper. Place on the grill; cook until chicken is done, about 8 to 12 minutes and registering 165 degrees F on a meat thermometer. Transfer to a plate and cover with foil.
  5. Add asparagus to the grill, placing asparagus spears in the opposite direction of the grates (or alternatively, use a grilling basket). Grill until tender, about 7 minutes.
  6. Serve the asparagus with the reserved chicken.

Cooking Tip: When alcohol is the part of a marinade, be careful when cooking. On the grill or on the stovetop, there can be a potential flare up from the residual alcohol.

Keep it Healthy: Consider making extra of this dish to create an easy lunch for a few days. Simply chop it up and mix into couscous for a salad, incorporating a variety of ingredients like chopped tomatoes and cucumbers.

Tip: Don’t soak meat too long (more than 24 hours) in marinades with a large amount of citrus, like this one. Otherwise, the meat can begin to breakdown and turn mushy.

 

A little dip in tequila brings mega flavor to these boneless, skinless chicken breasts. If you have mezcal on hand, consider substituting it for the tequila for a similar yet smokier touch.

Nutrition Facts

Grilled Tequila-Lime Chicken with Grilled Asparagus

CaloriesCalories

337 Per Serving

ProteinProtein

43.6g Per Serving

FiberFiber

7.0g Per Serving
×
Calories 337
Total Fat 12.2 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.7 g
Cholesterol 109 mg
Sodium 500 mg
Total Carbohydrate 14.6 g
Dietary Fiber 7.0 g
Sugars 6.7 g
Protein 43.6 g

Dietary Exchanges
3 vegetable, 5 lean meat

Ingredients

Servings  4   Serving Size   4

  • 1/4 cup tequila
  • 2 teaspoons lime zest
  • 1/2 cup fresh lime juice (about 4 to 6 limes)
  • 2 clove garlic (minced)
  • 1 tablespoon minced canned chipotle pepper + 2 tablespoons adobo sauce
  • 1 1/2 lb boneless, skinless chicken breasts
  • 3 bunches asparagus spears, ends removed
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper (divided)
  • 2 Tbsp canola oil

Directions

Tip: Click on step to mark as complete.

  1. Into a small bowl, add tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Add chicken into a large Ziploc bag along with the marinade. Seal the bag, place in the refrigerator, and let marinate anywhere from 2 to 12 hours.
  2. To cook, prepare the grill to medium-high heat. Coat the grates with nonstick cooking spray
  3. Snap the bottom inch off each asparagus and discard ends. Add asparagus to a large dish, along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and oil. Mix to combine.
  4. Remove chicken from marinade, discarding the marinade and wiping most of it off the chicken. Season chicken with 1/4 teaspoon pepper. Place on the grill; cook until chicken is done, about 8 to 12 minutes and registering 165 degrees F on a meat thermometer. Transfer to a plate and cover with foil.
  5. Add asparagus to the grill, placing asparagus spears in the opposite direction of the grates (or alternatively, use a grilling basket). Grill until tender, about 7 minutes.
  6. Serve the asparagus with the reserved chicken.

Cooking Tip: When alcohol is the part of a marinade, be careful when cooking. On the grill or on the stovetop, there can be a potential flare up from the residual alcohol.

Keep it Healthy: Consider making extra of this dish to create an easy lunch for a few days. Simply chop it up and mix into couscous for a salad, incorporating a variety of ingredients like chopped tomatoes and cucumbers.

Tip: Don’t soak meat too long (more than 24 hours) in marinades with a large amount of citrus, like this one. Otherwise, the meat can begin to breakdown and turn mushy.