This sweet tequila lime glaze is coated over crispy, oven baked chicken. It’s a delicious combination of flavors.

Do you ever have some random phrase pop into your mind and you have no idea where it came from? Last week while making various tequila recipes, I kept thinking about a tequila lime chicken. I’ve never had tequila lime chicken nor did I come across any related recipes lately, but those three words just kept repeating in my mind. Tequila lime chicken. Tequila lime chicken.

The flavors just seemed like they would be amazing. Since I’m still obsessed with crunchy baked chicken, I decided to make a tequila lime glaze. This pale golden colored sauce is perfect. It’s even better than I had dreamed. It’s just the right balance of sweetness and you can definitely taste the tequila and the lime juice. I couldn’t get enough of this. I’m definitely going to be making this one again and using this sauce in other dishes as well.

Like many of my other baked chicken dishes, this one comes together easily. I was done in about 30 minutes.

For another delicious chicken dish, check out my baked honey garlic chicken.

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Tequila Lime Chicken Crispers


1/2 lb boneless chicken thighs, cut into 1-inch pieces
1 cup panko bread crumbs (I use Kikkoman brand)
1 extra large egg, whisked
1 tsp fresh chopped cilantro (optional garnish)

for the glaze

2 tbsp granulated white sugar
1 tbsp light soy sauce
1/4 cup water + 2 tsp cornstarch
1/4 cup tequila (I used reposado)
2 tbsp triple sec
1 tbsp fresh lime juice + 1 tsp fresh lime juice


1. Preheat oven to 400F. Dip chicken pieces in egg and then roll in bread crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated. Bake for 15-20 minutes until chicken coating is a dark golden brown and is crunchy.

2. While chicken is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + 1/4 cup water and 1 tsp lime juice. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce becomes thick (should take less than 1 minute. you don't want to cook too long or you will evaporate all the alcohol). Turn off heat and add 1 tsp lime juice and stir in. Pour sauce on chicken right before serving. Garnish with cilantro if desired. Serve over rice if desired.



14 Responses to “Tequila Lime Chicken Crispers”

  1. Matt Robinson — July 29, 2014 at 8:42 am

    So awesome, love the flavoring!

    • Kirbie replied: — July 29th, 2014 @ 10:12 am

      it’s such a great combination!

  2. Jessica — July 29, 2014 at 8:52 am

    LOL. I get those random inspirations quite frequently. Somehow I got combining cranberry and siracha while I was reading a mango salsa recipe. But hey, it worked!

    • Kirbie replied: — July 29th, 2014 @ 10:13 am

      heehee, i get that too–reading recipe posts and then having some random inspiration pop into my mind that is unrelated. cranberry sriracha, i’m intrigued.

  3. Rachel Pattison — July 29, 2014 at 11:29 am

    These look so yummy! I can’t wait to try them!

    • Kirbie replied: — July 30th, 2014 @ 1:32 am

      thank you! i really enjoyed this and hope you do too!

  4. amanda @ fake ginger — July 29, 2014 at 12:36 pm

    Yes yes yes! I want the whole batch!

    • Kirbie replied: — July 30th, 2014 @ 1:31 am

      haha! I kept secretly stealing pieces from Mr. K’s share. =)

  5. Melanie @ Carmel Moments — July 29, 2014 at 12:42 pm

    They look awesome! Sure to be a crowd pleaser. Pinned.

    • Kirbie replied: — July 30th, 2014 @ 1:31 am

      thanks! i thought it was pretty awesome

  6. CakePants — July 30, 2014 at 7:19 pm

    These chicken crispers look absolutely AMAZING!! They also look highly addictive, though…this is a dangerous recipe :P

    • Kirbie replied: — July 31st, 2014 @ 12:26 am

      they are super addicting! i need to make them again very soon

  7. Lynn @ oh-soyummy — August 25, 2014 at 12:16 pm

    I made these and the tequila flavoring was a little bit strong for me but hubby liked them. I’ll switch out the brands of alcohol for next time. Also, it made way more sauce than I needed!

    I used foil and they took extra time to crisp up. Have you tried silicon baking mat for the basic chicken portion?

    • Kirbie replied: — August 26th, 2014 @ 7:53 am

      i always use parchment paper because i save my silicone mats for baking sweets.

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