Mexican Style Grilled Chicken Recipes

MEXICAN GRILLED CHICKEN

Steps:

• In a medium size mixing bowl combine the ingredients for the marinade. Whisk together.
• Add the chicken and submerge in the marinade. Cover and place in refrigerator to marinate 2-4 hours (over marinating can cause mushy chicken).
• Preheat grill to 425℉.
• Remove chicken from the marinade and pat dry.
• Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.
• Move the chicken to more indirect heat on the grill, cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 160°F in the thickest part.
• Allow the chicken to rest (the internal temperature will continue to rise to 165°F). After resting the chicken can be sliced and served.

MEXICAN GRILLED CHICKEN

Steps:

• In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. , Grill, uncovered, over medium heat. Sear one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade.

MEXICAN GRILLED CHICKEN

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.

GRILLED MEXICAN CHICKEN BREAST

Steps:

• Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.

MARINADE MEXICAN-STYLE GRILLED CHICKEN

Steps:

• 1. Preparation - Mexican-style Grilled Chicken you can use on beef and pork too Place the chicken in a 9-by-13-inch pan. In a medium bowl, combine the remaining ingredients except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator. Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill the chicken for about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs. To grill chicken indoors: Preheat the oven to 400 degrees F and place a baking sheet on the middle rack. Heat a grill pan on the stove over high heat. When the pan is hot, add the chicken, skin side down, and grill just until grill marks are formed on the chicken, about 3 minutes. Remove and place on the baking sheet in the oven and bake for 18 to 20 minutes, until cooked through. This method prevents smoking while imparting the chicken with a grilled flavor.

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.