IVGID tip: How to marinade with tequila | SierraSun.com

IVGID tip: How to marinade with tequila

A look at the finished product, tequila lime marinated Mexican white shrimp on the Grille's Classic Cesar Salad.
Courtesy photo |

Tequila is most commonly used in margaritas this time of year but this potent liquor can also add a nice kick of flavor to marinades for grilling.

Any tequila will work for this purpose so save your wallet and just get whatever is on sale. Tequila adds a smoky flavor to your marinade and adding citrus helps tenderize the meat and speed up the cooking process.

Try this flavorful Tequila Lime Marinade the next time you grill:

Tequila Lime Marinade


¼ cup lime juice

¼ cup canola/olive oil blend or vegetable oil

¼ cup fresh cilantro

1 small jalapeno minced

¼ white onion minced

4 cloves garlic minced

1 teaspoon kosher salt


Wash your hands thoroughly. Mince the onion, jalapeno and garlic and add to small mixing bowl. Whisk in lime juice, tequila, vegetable oil, salt (to taste) and cilantro until evenly mixed.

Poor marinade over chicken, beef, pork or shrimp in a small container or resealable plastic bag and remove any excess air. Using a vacuum sealer really works well here. Marinade for 3-4 hours in the refrigerator.

Remove from refrigerator at least 30 minutes prior to grilling. Grilling over charcoal is preferred because the charcoal adds another layer of smoky flavor to your meat but gas grills are convenient if you’re short on time. Grill until cooked and enjoy!

If you’re using shrimp it’s best to use wood skewers to hold the shrimp together on the grill. Soak wood skewers in water for an hour to prevent burning.

Once marinated, line shrimp up on a cutting board and stick two skewers down the middle, then grill as directed.

“Tip of the week” is a weekly feature running in the North Lake Tahoe Bonanza, in partnership with the Incline Village General Improvement District, providing locals with various tips pertaining to the recreation opportunities and services the district provides. This tip was provided by William Vandenburg, executive chef for The Grille at The Chateau, Incline Village Golf Courses and Diamond Peak Ski Resort.

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