Stove Top Margarita Chicken with Fresh Corn Relish
Infuse your weeknight dinner with a burst of bold, zesty flavors with this Stove Top Margarita Chicken with Fresh Corn Relish. Juicy, marinated chicken breasts soak up a vibrant blend of tequila, fresh lime juice, and a touch of honey, creating a tangy, slightly sweet marinade that caramelizes beautifully on the skillet. Paired with a crisp, colorful corn relish featuring sweet corn kernels, juicy cherry tomatoes, zesty red onion, and an optional kick from jalapeño, this dish is the perfect balance of savory and fresh. Ready in under an hour, this delightful recipe combines the ease of stove-top cooking with the sunny, citrusy essence of a margarita—making it a show-stopping entrée for summer gatherings or simple weeknight meals. Serve it with warm tortillas, a side of rice, or a light green salad for a complete meal that will leave everyone craving seconds.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.25 cups Tequila
- 0.25 cups Fresh lime juice
- 2 tablespoons Orange juice
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh corn kernels (about 3 ears)
- 1 cup Cherry tomatoes, halved
- 0.25 cups Red onion, finely diced
- 1 piece Jalapeño, finely diced (optional)
- 0.25 cups Cilantro, chopped
- 2 tablespoons Lime juice
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil
Instructions
In a small bowl, whisk together tequila, lime juice, orange juice, honey, minced garlic, ground cumin, 1 teaspoon salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 8 hours for more flavor).
While the chicken marinates, prepare the corn relish. In a large bowl, combine the corn kernels, cherry tomatoes, red onion, jalapeño (if using), cilantro, lime juice, 0.5 teaspoons salt, and 1 tablespoon olive oil. Mix well and set aside to let the flavors meld.
Remove the chicken from the marinade and pat it dry with paper towels. Discard the marinade.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken breasts. Cook for 5–6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices.
Serve the chicken breasts topped with a generous scoop of fresh corn relish. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.5 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
