I can’t tell you how quickly this grilled Mexican chicken became a family staple in my home. After just one bite, the combination of spices, citrus notes, and smoky char made it a favorite for weeknight dinners and summer cookouts alike.
It’s incredibly versatile—I’ve served it in tacos, alongside rice and beans, and even chopped over salads. Trust me, this recipe is so simple and delicious that you’ll find yourself making it over and over.
Ingredients
Each ingredient plays a role in making this dish flavorful and juicy. Here’s the breakdown:
- 2 pounds boneless, skinless chicken thighs or breasts – Thighs are juicier and more forgiving on the grill, while breasts work great for leaner cuts.
- 3 tablespoons olive oil or avocado oil – Avocado oil is excellent for high-heat grilling, but olive oil works well too. It keeps the chicken moist and prevents sticking.
- 1/4 cup lime juice (about 2 limes) – Adds a bright tang and tenderizes the chicken.
- 1/4 cup fresh cilantro, chopped – Packed with earthy, citrusy flavor (omit if you’re not a cilantro fan).
- 1 teaspoon cumin – Brings a warm, nutty taste.
- 1 teaspoon smoked paprika – Adds a subtle smoky depth.
- 1 teaspoon chili powder – Balances heat and complexity.
- 1/2 teaspoon Mexican oregano – This version of oregano has a slightly citrusy bite.
- 3 garlic cloves, minced – Sharp and robust for extra flavor.
- 1/2 teaspoon kosher salt – Enhances the overall taste.
- 1/4 teaspoon ground black pepper – Brings mild spice.
Note: This recipe serves 4-6 people depending on portion size.
Variations
Adapt this recipe to suit your dietary needs or flavor preferences:
- For a dairy-free version, no changes are needed since it’s naturally dairy-free.
- Want it spicier? Add 1/4 teaspoon cayenne pepper or minced jalapeño to the marinade.
- For a sugar-free option, skip any sweet add-ins.
- Out of lime juice? Try apple cider vinegar or pomegranate juice for a similar tang.
If you’re looking for another grilled chicken idea, try our Grilled Chicken Skewers Recipe.
Cooking Time
Here’s how long you’ll need to prepare and cook this recipe:
- Prep time: 10 minutes (excluding marination)
- Cooking time: 12-15 minutes (Including Marination time: At least 2 hours (up to 12 hours))
- Total time: About 2 hours and 25 minutes (including marination)
Equipment You Need
Make sure you have the following tools on hand:
- Mixing bowl: To mix the marinade ingredients.
- Whisk or spoon: For blending the marinade.
- Plastic storage bag or container: Perfect for marinating the chicken evenly.
- Tongs: For easy flipping on the grill.
- Grill (gas or charcoal): Imparts that smoky charred flavor.
- Meat thermometer: Essential to ensure the chicken reaches 165°F internally.
How to Make Grilled Mexican Chicken?
This recipe is easy to follow, and the flavors come together wonderfully during grilling.
Step 1. Prepare the Marinade
Start by mixing your olive oil, lime juice, minced garlic, cilantro, cumin, smoked paprika, chili powder, Mexican oregano, salt, and pepper in a bowl. Whisk until everything is combined.
Step 2. Marinate the Chicken
Place your chicken in a resealable plastic bag or shallow dish. Pour the marinade over it, ensuring each piece is coated on all sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours (longer for deeper flavor).
Step 3. Preheat the Grill
Fire up your grill to medium-high heat (about 400-450°F). Oil the grates lightly to prevent sticking.
Step 4. Grill the Chicken
Place the marinated chicken on the grill and close the lid. Cook for 5-7 minutes per side, depending on thickness, until grill marks form and the internal temperature reaches 165°F. Use your tongs to flip the chicken without piercing it to retain its juices.
Step 5. Rest the Chicken
Once cooked, transfer the chicken to a plate and cover it with foil. Allow it to rest for 5-10 minutes to redistribute the juices and lock in flavor.
Additional Tips for Making this Recipe Better
Having made this countless times, here are some personal tips to guarantee perfect grilled chicken:
- Don’t rush the marinade time. I find a minimum of 2 hours gives the best results, but overnight marination makes the flavors sing.
- Use a meat mallet to even out thick chicken breasts. This ensures they cook evenly on the grill.
- Avoid lifting the grill lid too often. It traps heat and aids in quicker, more thorough cooking.
- Invest in a meat thermometer. There’s no better way to tell if your chicken is done without overcooking it.
For a comforting side dish, consider our Mashed Potato Casserole with Crispy Chicken Recipe.
How to Serve Grilled Mexican Chicken?
Presentation is just as important as flavor! Try these ideas:
- Slice your chicken and serve it on a platter with a sprinkle of fresh cilantro.
- Pair it with Mexican rice, black beans, and charred corn for a complete meal.
- Add it to tacos or fajitas with sautéed bell peppers, onions, and tortillas.
- Make a salad bowl by layering greens, avocado slices, cherry tomatoes, and this delicious grilled chicken.
Nutritional Information
Here’s a quick breakdown per serving:
| Calories | 320 |
| Protein | 30g |
| Carbohydrates | 3g |
| Fat | 18g |
Make Ahead and Storage
Storing in the Refrigerator
Keep your leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave in short intervals to avoid drying out.
Freezing
The chicken freezes beautifully. Place it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm the chicken in a preheated oven at 300°F for about 10-15 minutes or in a covered skillet over low heat.
Why You’ll Love This Recipe?
This grilled Mexican chicken is a hit for so many reasons:
- Effortless to prepare with basic pantry ingredients.
- Customizable for different flavor profiles or dietary needs.
- Perfect for meal-prep since it can be stored or frozen easily.
- Crowd-pleaser for family dinners or BBQs.
- Loaded with flavor, thanks to a zesty marinade that shines on its own or in other dishes.
Common Mistakes to Avoid for Better Results
Even with simple recipes, there are some common pitfalls to watch out for:
- Skipping the marinade time. The chicken needs at least 2 hours to soak up all the flavors.
- Using too much oil on the grill. It can drip and cause flare-ups, potentially burning the chicken.
- Skipping the resting stage. Cutting into the chicken immediately after grilling leads to dry meat.
- Overcooking can result in tough, rubbery chicken. Always check with a meat thermometer.
This grilled Mexican chicken recipe is straightforward but full of depth and character. Whether serving it at a laid-back cookout or as part of a fancy meal, this dish is guaranteed to impress. Give it a try and prepare for your taste buds to be wowed!
For more chicken-based recipes, check out our Chicken Recipes.
Grilled Mexican Chicken Recipe
Ingredients
Method
- Start by mixing your olive oil, lime juice, minced garlic, cilantro, cumin, smoked paprika, chili powder, Mexican oregano, salt, and pepper in a bowl. Whisk until everything is combined.
- Place your chicken in a resealable plastic bag or shallow dish. Pour the marinade over it, ensuring each piece is coated on all sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours (longer for deeper flavor).
- Fire up your grill to medium-high heat (about 400-450°F). Oil the grates lightly to prevent sticking.
- Place the marinated chicken on the grill and close the lid. Cook for 5-7 minutes per side, depending on thickness, until grill marks form and the internal temperature reaches 165°F. Use your tongs to flip the chicken without piercing it to retain its juices.
- Once cooked, transfer the chicken to a plate and cover it with foil. Allow it to rest for 5-10 minutes to redistribute the juices and lock in flavor.
Notes
- Don’t rush the marinade time. I find a minimum of 2 hours gives the best results, but overnight marination makes the flavors sing.
- Use a meat mallet to even out thick chicken breasts. This ensures they cook evenly on the grill.
- Avoid lifting the grill lid too often. It traps heat and aids in quicker, more thorough cooking.
- Invest in a meat thermometer. There’s no better way to tell if your chicken is done without overcooking it.
