Best Marinade Mexican Style Grilled Chicken Recipes

MEXICAN CHICKEN MARINADE

Steps:

• To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.
• Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.
• Place in the fridge and allow to marinate for 2-24 hours.
• Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.

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 CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

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.

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.