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Grilled Chicken with Tequila-Lime Cream Sauce

J. Alexander used to have a similar dish, which I used to love.  This sauce isn’t the healthiest of sauces but it really brightens up a chicken dish.  Feel free to cheat with a rotisserie chicken or serve it over a couple of chicken breasts.  I serve this dish with simple mashed potatos and a salad.

Serves 4


For the Chicken

  • 1 (3-4 lb.) chicken, cut up
  • 2 tablespoons oregano
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chile powder
For the Sauce
  • 1 cup Sauza Silver
  • 4 tablespoons freshly squeezed lime juice
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • Handful fresh cilantro, chopped
  • Salt and freshly ground black pepper
  • 3/4 cup heavy cream
  • 1 stick of butter, cut into pieces



1.)  Preheat your grill.  Season the chicken pieces with oregano, salt, pepper, and chile powder. Place on hot grill and grill for about 8-12 minutes per side, depending on the piece.  Remove to a serving platter and keep warm.

Seasoned the chicken

Chicken pieces on the grill

2.)  In a large saute pan over medium heat, heat 1 tablespoon butter.  Saute garlic and shallots for one minute until lightly browned and fragrant.  Pour in tequila and bring to a boil.  Let tequila reduce by half.  Stir in the lime juice and cream and simmer for 3 minutes.  Whisking constantly, add the butter piece by piece until well combined.  Add cilantro, season with salt and pepper and remove from heat.  Serve immediately.

The finished sauce

The finished dish