Tequila Lime Chicken Bowl

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Tequila Lime Chicken Bowl

Cinco de Mayo is right around the corner and I wanted to make my own Mexican bowl. This recipe is full of flavor. Tequila lime chicken, black beans, rice and fresh pico de gallo. Yum!


Tequila Lime Chicken Bowl

Tips for success: I use grapeseed oil for cooking, you can use whatever oil you have at home. The chicken can be swapped out for shrimp, lobster, steak or vegetables. You can also add cheese, avocados, tortilla chips and whatever else your heart desires.
Course Main Course
Cuisine American, Mexican
Keyword cinco de mayo, mexican food
Total Time 20 minutes
Servings 4 persons


Tequila Lime Chicken:

  • 4 chicken thighs boneless skinless chopped medium
  • 2 ¼ teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon grapeseed oil
  • ½ cup tequila
  • zest and juice of 1 lime
  • 1 shallot chopped fine
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter


  • 4 cups water
  • 1 cup white long grain rice
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter

Black Beans:

  • 1 15 oz. can black beans drained and rinsed
  • 1 tablespoon grapeseed oil
  • ½ small onion chopped medium
  • 2 garlic cloves chopped fine
  • ½ cup water
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dry oregano
  • ½ teaspoon coriander
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper


  • 2 roma tomatoes chopped medium
  • ½ small onion chopped small
  • 1 jalapeno chopped small
  • juice of 1 lime
  • 1 garlic clove chopped fine
  • to taste salt and black pepper
  • ¼ bunch cilantro chopped medium


  • In a bowl add the chicken thighs, 2 teaspoons kosher salt, black pepper and grapeseed oil, toss to combine, make sure seasoning is evenly coating chicken. Turn on the heat to medium, in a large skillet, add the chicken, stir constantly and cook for 5 minutes. Add the tequila, lime zest, lime juice, shallot, sugar and ¼ teaspoon salt. Bring to a boil and reduce heat to a simmer and cook for 3 minutes.
  • When sauce has reduced stir in the butter, cook until butter has melted and sauce has glazed the chicken.
  • Turn on the heat to high, in a small pot add the water, rice, kosher salt and butter. In a pot over high heat add all ingredients to the pot. Bring to a boil and cook for 10 minutes. Drain rice and fluff with a fork.
  • Turn on the heat to medium in a medium pot add oil and the onions, cook for 3 minutes, stirring a few times. Add the black beans and water, bring to a boil, stir once or twice, reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally. Add the cumin, garlic powder, onion powder, dry oregano, coriander, kosher salt and black pepper. Taste and adjust seasoning.
  • In a bowl add the tomatoes, onion, jalapeno, lime juice, garlic, kosher salt, black pepper and cilantro, stir together.
  • To assemble: Evenly divide amongst four bowls, rice, beans, chicken and salsa.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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