Tequila Lime Chicken Legs

Fire up your grill and get ready to make these Tequila Lime Chicken Legs for dinner! Tender chicken marinated in tequila and pineapple, tastes just like Summer!


The idea for this marinade came from the Lime Drop Shots I made a couple of weeks ago. Throwing the whole lime into your blender instead of just juicing makes the flavor pretty intense – just what you want in a marinade. Then add some pineapple, soy sauce and tequila and you’re all set. The perfect chicken marinade. And while you have all those lime you might as well make yourself a few shots to go along with your chicken…


You just dump everything in the blender. Whole limes – seeds and all! Blend it up and pour it over your chicken legs. You can use chicken breast too if you have it, this marinade will work good on lots of meat. Pork, turkey, or even steak.


You do need to let these legs marinate for a good amount of time to get the full flavor. Overnight is best but at least 6 hours. If you’re using chicken breast don’t do it overnight because of all the lime, it’ll actually cook the chicken before you even get it on the grill. But the chicken legs can take it – and the bonus to that is it cuts down on your grill time.


After you get the chicken on the grill, pour the marinade into a sauce pan and let it bowl down for at least 15 minutes. Then brush it on your chicken a few minutes before you take it off the grill for some extra flavor.

You can definitely taste the tequila…and of course the lime but the soy sauce and the pineapple juice make it a little sweet too. You’re going to want to grab the big pack of chicken legs to make this – the leftover cold chicken is amazing!




Tequila Lime Chicken Legs

serves 4-6



  • 12 chicken legs
  • 3 limes, washed and cut into quarters
  • 3 cloves of garlic
  • 1/4 c. soy sauce
  • 20 oz. can of pineapple chunks (not drained)
  • 3 T. brown sugar
  • 1/4 c. cilantro
  • 1/4 c. tequila


  1. Add all the ingredients for the marinade into a blender.
  2. Blend until smooth and then pour over the chicken legs in a glass dish, tossing to make sure that everything is coated.
  3. Refrigerate overnight or at least 6 hours.
  4. Grill over medium-low heat for a total cooking time of 25 minutes. You’ll need to turn the chicken legs every few minutes because the sugar in the marinade will burn if you don’t keep moving them.
  5. While the chicken is on the grill, pour the leftover marinade into a saucepan and start reducing it for at least 15 minutes. Make sure the marinade actually comes to a boil for a couple of minutes, then turn the heat down to a simmer.
  6. When the chicken is about done, brush on the cooked down marinade and let cook for another 5 minutes.

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