Ingredients
Equipment
Method
- Pat chicken dry and cut into 1½ to 2-inch chunks. Place in large bowl or zip-top bag.
- In medium bowl, whisk together tequila, lime juice, lime zest, olive oil, garlic, honey, and soy sauce. Add chili powder, smoked paprika, cumin, salt, pepper, and cayenne if using. Whisk until smooth. Reserve ¼ cup for basting if desired.
- Pour marinade over chicken. Toss to coat thoroughly. Refrigerate for at least 2 hours, ideally overnight (8 to 12 hours). Don't exceed 24 hours.
- If using wooden skewers, soak in water for 30 minutes. Thread 3 to 4 pieces of chicken onto each skewer. Add vegetables or pineapple between chicken pieces if desired.
- Preheat grill to 400 to 425°F. Clean and oil grates.
- Grill skewers for 4 to 5 minutes per side until chicken reaches 165°F internal temperature and has char marks. Total time: 8 to 10 minutes.
- Remove from grill and let rest 3 to 5 minutes. Garnish with cilantro, squeeze lime juice over top, and sprinkle with flaky salt if using. Serve immediately with extra lime wedges.
Nutrition
Notes
Use silver or blanco tequila for clean flavor. Aged tequilas add oak tannins that interfere with the citrus. Chicken thighs stay juicier than breasts but either works. Thighs are more forgiving if slightly overcooked.
Marinate minimum 2 hours for flavor penetration. Overnight is ideal. Don't exceed 24 hours or texture becomes mushy.
Soak wooden skewers to prevent burning. Metal skewers don't require soaking but get extremely hot.
Grill at 400 to 425°F for char without burning. Lower heat creates rubbery texture. Pull at exactly 165°F for optimal juiciness.
The reserved marinade must be boiled for 5 minutes before using as basting sauce to kill bacteria. Or use fresh marinade set aside before adding chicken.