Name: Margarita Chicken Thighs (Grilled with Tequila and Lime)
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: ¼ cup lime juice; ¼ cup tequila; 2 tablespoons agave syrup; 2 tablespoons avocado oil; 1 teaspoon sea salt; ¼ teaspoon black pepper; Optional: ½ jalapeño (sliced); 2 lb bone-in, skin-on chicken thighs; Sliced limes

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My margarita chicken recipe features bone-in, skin-on chicken thighs marinated in tequila, lime, and agave, then grilled until the skin is crisp and caramelized. Starting them skin-side up keeps the sugary marinade from scorching before the meat is cooked through.

Grilled margarita chicken thighs with char marks arranged on a plate, garnished with fresh lime wedges. — This margarita chicken is one of those dinner recipes that proves simple ingredients can deliver big flavor. A quick marinade of tequila, lime juice, and agave transforms ordinary chicken into something bright, zesty, and completely irresistible.

My margarita chicken borrows from a Tommy’s margarita, the version made with just tequila, lime, and agave. I whisk all three into a quick marinade for bone-in, skin-on chicken thighs. The lime keeps it bright, the agave gives the skin something to caramelize, and the tequila adds a warm, peppery edge that plain lime chicken doesn’t have.

In my kitchen testing, the order on the grill matters more than how long the chicken marinates. Because the marinade has sugar, skin that goes face down first can scorch before the meat by the bone is cooked. So I start cooking the thighs skin-side up over medium heat and cook them gently from the bottom, then I flip them at the end to crisp the skin. If it darkens too fast, just turn the heat down or move the thighs to indirect heat.

Thighs are what make this work. They stay juicy through the time it takes the skin to crisp, and only need a short marinade. For boneless thighs or breasts, my Mexican chicken marinade includes a cook time chart by cut.

What tequila to use

I use blanco tequila, sometimes labeled silver, for this recipe. It’s unaged, so it has a clean agave flavor that keeps the marinade bright and lets the lime lead. Reposado works if that’s what you have, but its time in oak adds softer vanilla and caramel notes.

You only need ¼ cup, so there’s no reason to buy a special bottle. Use one you’d happily drink in a margarita, and look for “100% agave” on the label. Tequilas without that label are mixtos, which can be as little as 51% agave, and they tend to taste harsher.

Close-up of grilled margarita chicken pieces with char marks, garnished with fresh lime wedges. — I make this recipe often during grilling season because it’s easy enough for a weeknight but feels a little more exciting than the usual chicken dinner.

Grilled tequila chicken thighs on a bed of white rice, served with roasted red and green bell peppers. — I often serve it with rice and some grilled vegetables.

What to serve with margarita chicken

I like to keep the sides simple and let the chicken do the work. Since the grill is already hot, I’ll cook corn on the cob or a handful of mini peppers alongside the thighs, then serve everything with basmati or Mexican rice to catch the juices. A scoop of guacamole on the side is never a bad idea.

To drink, a fizzy lime margarita always feels like the right choice with this dinner.

Margarita Chicken Thighs (Grilled with Tequila and Lime)

Prep: 40

Cook: 35

Total: 1 15

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A short soak in tequila, lime, and agave is all these grilled chicken thighs need. Serve them whole with sliced limes and rice, or pull the meat off the bone for tacos and burrito bowls.

Ingredients

Instructions

Whisk the lime juice, tequila, agave syrup, avocado oil, salt, pepper, and (if using) the jalapeño in a small bowl. Place the chicken in a small baking dish and pour the marinade over top. Let the chicken marinate for at least a half-hour or up to 4 hours.
¼ cup lime juice, ¼ cup tequila, 2 tablespoons agave syrup, 2 tablespoons avocado oil, 1 teaspoon sea salt, ¼ teaspoon black pepper, Optional: ½ jalapeño, 2 lb bone-in, skin-on chicken thighs
Clean and oil your grill and preheat it to medium heat. Remove the chicken from the marinade and place it on your grill, skin side up. Cook for 25 minutes, then flip it and cook for another 10-15 minutes, until it reaches an internal temperature of 175 degrees Fahrenheit. If needed, reduce the heat to medium-low or move it to indirect heat. Once cooked, remove it from the grill and let it rest for 5 minutes before serving.
Serve your margarita chicken with limes on the side.
Sliced limes

Notes

The nutritional information is calculated using 10% of the marinade as the remaining amount is discarded.

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 269kcal (13%), Carbohydrates: 6g (2%), Protein: 29g (58%), Fat: 11g (17%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 144mg (48%), Sodium: 329mg (14%), Potassium: 384mg (11%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 42IU (1%), Vitamin C: 3mg (4%), Calcium: 16mg (2%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.