Go Back
grilled mexican chicken
Admin

grilled mexican chicken

Grilled Mexican Chicken is a flavor-packed favorite that brings smoky, spicy, and citrusy notes to your plate. Marinated in a bold blend of lime juice, garlic, spices, and herbs, this chicken grills up juicy and tender with a beautifully charred exterior. Whether served in tacos, over rice bowls, in salads, or as a main course with sides, this dish is a vibrant addition to your recipe lineup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
20 minutes
Total Time 4 hours 30 minutes
Course: dinner
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • ¼ cup olive oil
  • Juice of 2 limes
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh cilantro plus more for garnish

Method
 

  1. In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, onion powder, salt, pepper, and cilantro.
  2. Add the chicken to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
  3. Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
  4. Remove the chicken from the marinade and grill for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
  5. Let the chicken rest for 5 minutes before slicing. Garnish with extra cilantro and serve with your favorite Mexican sides or in tacos, bowls, or salads.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Reheat gently on the stovetop or in the microwave.
  • Freezing: Freeze marinated (uncooked) chicken for up to 2 months. Thaw before grilling.