5 from 1 vote
Tequila Sunrise Chicken {with Cherry-Orange Salsa}
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A savory spin on a classic summer cocktail, the Tequila Sunrise, this Chicken with Cherry-Orange Salsa is succulent, sweet and the perfect summer meal!

Course: entree, Main Course
Cuisine: American
Servings: 4
Calories: 392 kcal
Ingredients
  • Chicken:
  • 4 Skinless Boneless Chicken Breasts – lightly pounded to even thickness*
  • ½ Cup Tequila
  • ¾ Cup Orange Juice
  • ¼ Cup Lime Juice (about 2 limes)
  • 2 TBS Cilantro , packed
  • 2 Green Onions – roughly chopped
  • 3 TBS Grenadine
  • 1 Jalapeno *
  • 2 Cloves Garlic - peeled
  • ½ tsp Cumin
  • 1 tsp Salt
  • ½ tsp Pepper
  • Salsa:
  • 1 Cup Cherries – stemmed, pitted and small dice (about 5-6 ounces)
  • ½ Cup Oranges – peeled and small diced
  • 1/3 Cup Red Onion – finely diced
  • ½ small Jalapeno – stemmed, seeded and finely diced
  • 1 heaping TBS Fresh Cilantro - minced
  • ½ Lime – juice and zest
  • 1/8 tsp Salt
  • Glaze:
  • 1/3 Cup Honey
  • 1 TBS Lime Juice
Instructions
  1. For the Marinade: Place all ingredients, except chicken breast, in the bowl of a food processor or blender. Pulse until combined and well blended. Transfer marinade to a Ziploc bag and add in chicken. Seal and place in refrigerator overnight, turning often.
  2. For the Salsa: Place all ingredients in a large bowl and toss gently to combine. Taste and adjust for seasoning.
  3. Mix Glaze: Mix together honey and lime juice in a small bowl. Set aside.
  4. Preheat Oven to 425 degrees F. Spray a large baking dish with nonstick cooking spray. Remove chicken from marinade and discard. Brush chicken lightly with oil and season to taste with salt and pepper. Place chicken breasts in baking dish and bake for 20-25 minutes, or until chicken registers 160 degrees F on an instant read thermometer. Remove chicken from oven and brush with glaze. Let chicken rest for 5-10 minutes.
  5. Serve chicken breasts with salsa and enjoy!
Recipe Notes

*To pound-out chicken breasts – place chicken breast in a large Ziploc and use a rolling pin or mallet to lightly bash the thicker part of chicken breast to match height of thinnest part. Don’t pound too thin or the chicken breast will end up dry after being cooked. You are looking for about ¾’’ thickness.
*For a mild salsa, remove seeds and ribs from jalapeno.
*Salsa can be made ahead and stored, covered, in the refrigerator for up to 3 days.
*To Grill Chicken:
1. Prepare Grill: Light one chimney full of charcoal and arrange on one side of grill. Cover and let grill preheat for at least 5 minutes. Clean and oil grates.
For gas grill – set half the burners to medium-high setting. Cover and preheat 10 minutes.
2. Grill Chicken: Remove chicken from marinade and discard. Brush chicken lightly with oil and season to taste with salt and pepper. Place chicken (skin removed side down) over the hot side of grill and cook until well browned, about 4-5 minutes. Flip over and continue to cook until chicken registers 160 degrees F on an instant read thermometer, brushing with glaze during last minute of cooking. If second side is browning before it registers 150 degrees, move chicken to cool side of grill, cover and let cook until chicken reaches proper temperature. Remove chicken breasts from grill and let rest for 5-10 minutes.

Nutrition Facts
Tequila Sunrise Chicken {with Cherry-Orange Salsa}
Amount Per Serving
Calories 392 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 793mg34%
Potassium 677mg19%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 41g46%
Protein 25g50%
Vitamin A 330IU7%
Vitamin C 52.8mg64%
Calcium 34mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.