Fiesta Grilled Chicken

Fiesta Grilled Chicken


"This main dish stars chicken marinated in tequila that's then grilled, and topped with Texas Bean Salsa and splashed with lime juice. Apple juice can be substituted for the tequila if you choose, and the chicken can also be broiled."


6 h 35 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 2600 mg
  • 104%

Based on a 2,000 calorie diet

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  1. To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.
  2. Preheat a grill for medium-high heat.
  3. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.
  4. Remove chicken breasts from the marinade, and discard remaining marinade.
  5. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
  6. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.
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  1. 11 Ratings


I've been making a version of this for years,with a couple minor changes:I also add a bit of garlic powder to the marinade.And the TIME for marinating given here is,in my opinion,way too short.M...

The black bean salsa was wonderful! I didn't use either green pepper or black eyed peas, and substituted oil and vinegar, salt and pepper for the Italian salad dressing (because I didn't have a...

Fabulous! The salsa seemed like lots until we all dished up! It was devoured by 3 teenage boys, my husband and me. You could double (or more) the lettuce...I chopped it up first so it was eas...

The marinated chicken was amazingly good but I used apple juice instead of tequila and I didn't use the cilantro just because I didn't have any. My family and I were not too taken with the sals...

Fabulous! I made this on my stove-top grill pan. First I pan-grilled the chicken, then I added the vegetables on the other half of the pan after 10 minutes and heated the dish. It was great! You...

Great marinade! To save time we used a premade salsa from our local grocery store and mixed in the beans and black eyed peas. It was excellent!

Delicious. Very moist. Served with Maria's Mexican rice and black bean avocado salsa. 3 great dishes.

I substituted red wine vinegarette for the dressing and I always pound chicken fairly thin (or at least evenly thing) and then marinate at least overnight for maximum flavor.