Grilled Chicken Supreme with Tequila and Lemon

Grilled chicken with tequila and lemon
Prepare to delight your taste buds with this delectable chicken dish, generously shared by the internationally renowned Chef Carmelo. With just a handful of simple ingredients, you can create a culinary masterpiece that will impress family and friends alike. Get ready to embark on a flavorful journey as we guide you through this easy-to-prepare recipe, allowing you to experience the expertise and culinary magic of Chef Carmelo right in your own kitchen.
Grilled Chicken Supreme with Tequila and Lemon

Grilled Chicken Supreme with Tequila and Lemon

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1/2 cup tequila, white wine or orange juice can be used as a substitute.
  • 1 cup freshly squeezed lemon juice, 5-6 lemons
  • 1/2 cup freshly squeezed orange juice, 2 oranges
  • 1 tbsp chili powder
  • 1 tbsp fresh jalapeno peppers - diced, seedless
  • 1 tbsp fresh minced garlic , about 3 cloves
  • 2 tsp kosher sea salt
  • 1 tsp ground black pepper
  • 3 chicken breasts with skin, butterfly each breast


  1. In a large bowl, combine the tequila (or substitute), freshly squeezed lemon juice, freshly squeezed orange juice, chili powder, diced jalapeño peppers, minced garlic, kosher sea salt, and ground black pepper.
  2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl and refrigerate, allowing the chicken to marinate overnight for maximum flavor infusion.
  3. Preheat a grilling pan or BBQ grill to medium-high heat. Brush the grill with oil to prevent the chicken from sticking.
  4. Remove the chicken breasts from the marinade, shaking off any excess liquid. Sprinkle both sides of the chicken breasts generously with salt and pepper.
  5. Place the chicken breasts on the preheated grill, starting with the skin side down. Grill for approximately 5 minutes or until the skin is golden brown and crispy.
  6. Carefully flip the chicken breasts and continue grilling for another 10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
  7. Once cooked, remove the chicken from the grill and transfer it to a serving plate. Cover the plate tightly with foil and let the chicken rest for about 5 minutes to allow the juices to redistribute.
  8. Serve the grilled chicken hot or at room temperature, and enjoy the tantalizing flavors that Chef Carmelo's recipe brings to your table.


"Food is my passion: my art is creating delicious menus that surprise and make your tastebuds sing."

Chef Carmelo

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