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Mexican Grilled Chicken: A Flavorful Recipe for Your Next BBQ

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This Mexican Grilled Chicken is marinated in a zesty mix of lime juice, garlic, and spices, then grilled to juicy perfection. Ideal for any occasion, it can be served alone or with fresh sides for a delicious meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. In a medium bowl, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Whisk everything together until well blended.
  2. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
  3. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, but for best results, marinate for 4 to 6 hours or even overnight.
  4. Preheat your grill to medium-high heat. If using a charcoal grill, light the coals and let them burn until covered with white ash. For a gas grill, turn on the burners to medium-high and close the lid for about 10 minutes.
  5. Clean the grill grates with a grill brush to remove any residue. Lightly oil the grates with a paper towel dipped in vegetable oil.
  6. Remove the chicken breasts from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
  7. Place the chicken on the grill, spaced out for even cooking.
  8. Grill for about 6-7 minutes on one side without moving. Flip the chicken and grill for an additional 6-7 minutes on the other side, until the internal temperature reaches 165°F (75°C).
  9. Optionally, brush the chicken with additional marinade during the last few minutes of grilling (ensure it’s not the marinade that touched raw chicken).
  10. Remove the chicken from the grill and let it rest for about 5 minutes.
  11. Slice the grilled chicken into strips or serve whole.
  12. Sprinkle chopped cilantro over the chicken for garnish.
  13. Serve with lime wedges on the side for an extra burst of flavor.

Notes

  • For best flavor, marinate the chicken overnight.
  • Adjust the cayenne pepper to your heat preference.
  • This chicken pairs well with sides like Mexican rice, grilled vegetables, or a fresh salad.

Find it online: https://anasrecipes.com/mexican-grilled-chicken/