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Tequila lime chicken on white plate with peach mango salsa

Grilled Tequila Lime Chicken with Avocado Peach Salsa

Grilled Tequila Lime Chicken is juicy, flavorful tequila lime chicken topped with a fresh avocado peach salsa.  It's the perfect summer meal!

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For the chicken:

  • 1 1/2 lbs. boneless skinless chicken breasts pounded to 3/4"-1" thickness
  • 1/4 cup tequila
  • 1/4 cup fresh lime juice about 2 large limes
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika

For the salsa:

  • 2 medium peaches pitted and coarsely chopped
  • 1 avocado pitted and chopped
  • 1/4 cup chopped red onion
  • 1 small jalapeño chopped
  • 1 tablespoon lime juice about 1/2 lime
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste


Prepare the chicken:

  • Place the chicken breasts in a zip top bag, release the air and seal.  Pound to 3/4"-1/2" thickness and place in a baking dish or zip top bag.
  • In a small bowl, whisk the tequila, lime juice, olive oil, salt, garlic powder, cumin and smoked paprika until combined.  Pour the marinade over the chicken and flip until it's well coated or massage into the chicken if using a zip top bag.  Marinate chicken in the refrigerator for a minimum of 2 hours or overnight.  The longer you marinate your chicken the better!
  • Remove the chicken from the refrigerator 1-2 hours prior to cooking to bring to room temperature.
  • Preheat the grill to medium heat. Remove the chicken from the marinade and sprinkle with salt and freshly ground black pepper to taste.
  • Grill for 6-8 minutes on the first side until grill marks form, then turn and cook another 6-8 minutes or until the internal temperature reaches 165 degrees.  Remove from heat and allow and cover loosely with foil for 10 minutes before serving.

Prepare the salsa:

  • Place all ingredients into a medium bowl and gently stir to combine.  Taste and add more lime or seasoning as needed.
  • Serve the chicken topped with salsa and enjoy!


  • The chicken may be marinated in advance and frozen!  Remove from the fridge, thaw and voila! -- you have perfect marinated chicken.
  • The salsa is best made as close to serving time as possible.  I prefer to make the salsa while the chicken is cooking or resting.
  • To save time, simply chop all of your ingredients minus the avocado and keep separate until you're ready to prepare your salsa.  You may also use your favorite store bought salsa if you're short on time.
  • The chicken may be served as-is or as tacos or burrito bowls with my cilantro lime rice or black beans!


Calories: 423kcal, Carbohydrates: 13g, Protein: 35g, Fat: 21g, Saturated Fat: 3g, Cholesterol: 83mg, Sodium: 494mg, Fiber: 5g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!