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Tequila Lime Chicken

Tequila Lime Chicken

Recipe by Chris Tobin Sr.

  • 2 lbs chicken breast
  • 1 small/medium red onion
  • 2 oz tequila, I recommend a reposado for flavor
  • 2 oz of fresh lime juice (~about 3 limes)
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground coarse black pepper
  • 1 cup chicken broth
  • 1 1/2 tbsp fresh rosemary


  • Slice chicken breast and combine in a bowl with all ingredients except the broth. Set aside for 15-20 minutes to marinade.
  • Remove chicken from bowl, leaving the marinade, and set aside.
  • Preheat a heavy gauge pan (preferably cast iron) and cook the strips of chicken in batches so as not to overload the pan. You want to get a good sear which will give you flavor and cook out the alcohol. Remove chicken from pan, set aside.
  • Add the marinade to the pan and cook until the marinade is almost completely evaporated.
  • Add broth, and if desired slightly thicken with arrowroot to create a sauce.
  • Add chicken back to pan; toss to coat.
  • Options: spice it up with desired hot pepper by sprinkling your favorite blend on top just before eating (not during cooking)


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