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Grilled Mexican Chicken Recipe
Ash Tyrrell

Grilled Mexican Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course: Side Dish
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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).
  3. Fire up your grill to medium-high heat (about 400-450°F). Oil the grates lightly to prevent sticking.
  4. 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.
  5. 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.