Smokey Tequila-Lime Marinade

Smokey Tequila-Lime Marinade

26
DALEANDESTELL 0

"This awesome marinade for chicken, chicken wings or flank steak has a taste of Mexico with a hint of Texas. It's definitely a must for the grill!"

Ingredients 10 m {{adjustedServings}} servings 176 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place the garlic powder, onion powder, salt, and cayenne pepper into a mixing bowl. Whisk in the liquid smoke, lime juice, tequila, vegetable oil, and cilantro until evenly blended.
  2. To use the marinade, pour into a resealable plastic bag, and add 1 1/2 to 2 pounds of meat. Squeeze out the excess air, seal, and marinate in the refrigerator 4 to 6 hours before cooking as desired. Grilling over charcoal is best, but a gas grill will do fine as well.
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Reviews 26

  1. 34 Ratings

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Jillian
7/29/2009

Great marinade! I used minced garlic vs. garlic powder and used this for chicken kabobs. I let this marinate for 8 hours and skewered some red and green peppers, onion, and cherry tomatoes. I grilled this over charcoal and it came out great. I served this with "Lime Cilantro Rice" from this site.

Don Reilly
5/25/2009

I made this with boneless, skinless chicken breasts. It was very easy to make and was delicious. I also marinated overnight.

ellie may
8/26/2012

This is a great base marinade; for chicken wings, I did change it up a little bit. Into a large plastic bag, I minced 5 garlic cloves and a small fresh onion from the garden. Added 1 teaspoon of salt and fresh-cracked black pepper; no cayenne. Added 2 TEASPOONS of liquid smoke, juice from a large lime, 1/4 cup of Patron Tequila, 1/4 cup of extra-virgin olive oil, included the cilantro, and a tablespoon of honey. My dozen chicken wings were whole (with all three parts). Washed, dried & slashed interior to the bone so marinade could get into meat. Added them to the bag, massaging into the wings a few times over 6 hours in the frig. Then I skewered the wings so they were spread out along the metal skewer. Grilled over medium-high heat on a mesquite wood fire, turning now and then for a total of 15 minutes. The wings will tend to flame, due to the oil, so be ready to knock the fire down so skin won't burn. Basted them with the remaining marinade, but NOT the last 5 minutes, as the raw chicken was in that marinade after all. But that last 5 minutes, I sprinkled garlic and onion powder on them. My husband likes things to be hot, so I provided him with a little dish of cayenne and he dipped wings into that, took a bite of wing, then a bite of fresh raw onion. He said this recipe is a keeper! I do believe that high-quality fresh ingredients are the secret to making recipes their very best. Thanks to Dale for submitting this and all the reviewers for your input!