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."

Ingredients 6 h 35 m {{adjustedServings}} servings 512 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 7

  1. 10 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.Marinating ANYTHING for only 10 minutes isn't going to impart much flavor,or tenderize meat at all.The chicken should be marinated for at least 3 hours,preferably longer,like 5 or 6.Other than that this is a great recipe.


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 any of these, and sweet vidalia onion instead of red onion, and it was definitely a keeper! The chicken took longer than the recipe said but I had huge chicken breasts, so of course it would take longer to grill. I also marinated it longer than the 10 minutes it stated, about 4 hours, it needed that to get the flavor imparted to the meat. Yum!


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 easier to eat. The marinade is enough for more chicken than listed. I sliced the chicken breasts in half to shorten the grilling time. Wish I'd marinated and cooked more for leftovers. Followed recipe for the most part (mixed spices with lime juice...didn't have tequila (or any other alcohol), but added a tequila lime dry marinade from Cabelas that I had in the cupboard to the lime juice and spices and only marinaded for about 20 minutes since the chicken was so thin) Also, I didn't have Italian dressing, so I just sprinkled in about 1 tsp. Italian seasoning and 1-2 TBSP each of vinegar and oil in the salsa (you could use more if you like Italian dressing). I made the salsa about 1/2 hour before dinner and it worked great. I don't know that waiting 6 hours is necessary. I did stir it every few minutes while it sat in the fridge. Will definitely make this again!