Turn up the volume with this flavor-packed Tequila Lime Marinade! Loaded full of golden tequila, fresh lime juice, citrus and seasonings, this marinade is perfect for chicken, steak, seafood, pork and more! Make any weeknight dinner or grill-out a fiesta with this Tequila Lime Marinade.
What KJ Loves about this Recipe
I LOVE how fun and festive this marinade is! I mean, tequila lime…count me in!! This marinade infuses your meats and vegetables with such a vibrant, bright, fun flavor. Taco night just got a facelift! One bite and you’ll be doing the salsa dance in the middle of the kitchen.
All you need is a few simple ingredients to bring this Tequila Lime Marinade to life:
- Tequila – gold tequila is highly recommended for this recipe, but silver can also be used.
- Lime juice – fresh is best! Grab big, juicy limes for this recipe.
- Orange juice – choose a low-pulp or pulp-free orange juice for this recipe. Or, freshly squeezed orange juice can be used as well.
- Garlic – a delicious aromatic to add to this marinade recipe!
- Chili powder – this gives the marinade a slight smoky, chili flavor that is wonderful. Plus, it has a great bright, red color!
- Agave or Honey – adds a bit of natural sweetness to the marinade.
- Salt – the easiest way to add flavor!
How to Use Tequila Lime Marinade
After you have the marinade whipped up, there are endless ways that you can use it! From different meats, veggies, to different cooking applications. Let’s break down all the ways you can use this Tequila Lime Marinade:
- Chicken: breasts, tenders, thighs, legs or a whole chicken! Marinate the chicken, or sauté it in the sauce! The marinated chicken is also perfect on the grill or roasted in the oven.
- Steak: skirt steak or flank steak love marinades! Grill or pan-sear it afterwards.
- Beef: roasts glazed and roasted in the marinade.
- Pork: pork chops, pork tenderloin or thinly sliced pork marinated and then sautéd or grilled.
- Seafood: shrimp, cod, salmon or halibut. Instead of marinating the seafood, sauté or glaze the seafood with the marinade while cooking!
- Roasted or grilled vegetables: zucchini, broccoli, green beans, potatoes, carrots, onions, asparagus and more!
- Portabella mushrooms: glaze with the marinade before grilling.
- Sauté – add the marinated meat into a large skillet and sauté, or don’t marinate the meat and use the marinade as a sauce that you pour into the skillet instead (use about half of the sauce).
- Grill – add the marinated meat or vegetables straight onto the grill, discarding the leftover marinade.
- Roast – add the marinated meat into a baking dish and roast, or don’t marinate the meat and use the marinade as a sauce that you pour over the meats/vegetables in the dish and roast instead.
- Slow Cooker – pour the marinade over the meat in the slow cooker and cook low and slow.This would be great with shredded pork or chicken.
- Smoke – add the marinated meat straight from the marinade on to the smoker, discarding the leftover marinade.
How long should I marinate chicken or steak?
A general rule of thumb, don’t go over 24 hours. Anywhere from 1 hour to 8 hours is prime marinating time! Another thing to keep in mind is the toughness of the meat you are marinating. Chicken will marinate faster than a flank steak since it is not as dense and tough as a flank steak.
What do I do with the leftover marinade from the meat?
Unfortunately, it will need to be discarded. Since it has been infusing with the meat and vice versa, you don’t want to risk any cross-contamination issues.
How do I sauté with a marinade and use it as a sauce?
If you are wanting to use the marinade more as a sauce, then skip the whole marinating process. Here’s an example of how you can do this: cut boneless, skinless chicken breasts or tenders into 1-inch pieces, sauté the chicken until golden brown and then add in about half of the marinade to create a saucy, tequila lime chicken recipe. This application can be applied to shrimp, or thinly sliced pork and steak as well.
How long does the marinade last in the refrigerator?
Un-used marinade will keep in the refrigerator for 5 days in an air-tight container. The olive oil may harden and thats ok. Lightly shake it and bring it to room temperature to help this if necessary.
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
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