Best Mexican Citrus Chicken Recipes

GRILLED MEXICAN CITRUS CHICKEN

Grilled Mexican Citrus Chicken image

Juicy and tender, this grilled chicken has a Mexican flair. The citrus isn't a noticeable flavor but it helps to tenderize the chicken breasts. When it's grilling season, this is an easy recipe anyone can make. We served the chicken with Mexican rice for a delightful and easy meal.

Provided by Kathy Basik

Time 35m

Number Of Ingredients 11

Ingredients

6 chicken breast halves, skinless and boneless
MEXICAN CITRUS MARINADE
1/4 c orange juice
1/4 c lime juice
1/4 c olive or vegetable oil
2 Tbsp cilantro, fresh-chopped
2 Tbsp onion, chopped
2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp red pepper sauce

Steps:

1. Prepare marinade in a resealable plastic bag.
2. Tenderize chicken with kitchen mallet and place in marinade bag.
3. Seal bag and refrigerate, turning chicken occasionally, at least 30 minutes to 3 hrs.
4. Then throw them on the grill. They will only take 15 to 20 minutes to cook. Ole'!

GRILLED MEXICAN CITRUS CHICKEN

Grilled Mexican Citrus Chicken image

A zesty citrus marinade keeps the chicken moist and tender while grilling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 8

Number Of Ingredients 10

Ingredients

1/2 cup orange juice
1/2 cup lime juice
1/2 cup olive or vegetable oil
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper sauce
2 cut-up whole chickens (3 to 3 1/2 lb each)

Steps:

In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.

Nutrition Facts : Calories 380, Carbohydrate 4 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 2 g, TransFat 0 g

GRILLED MEXICAN CHICKEN WITH CITRUS YOGURT SAUCE

GRILLED MEXICAN CHICKEN WITH CITRUS YOGURT SAUCE image

Number Of Ingredients 12

Ingredients

3 medium whole chicken breasts, halved
1 fryer (3 1/2 lb), cut into pieces
Marinade --
2 c plain lowfat yogurt
2 medium shallots, finely chopped
3 garlic cloves, minced
1/4 c fresh orange juice
2 T lime juice
2 T finely chopped cilantro
1/2 t ground cumin
1/4 t white pepper
1/2 t salt

Steps:

Reserve 1 c marinade Marinate chicken overnight and up to 24 hours, turning occasionally. Grill and serve with reserved marinade.

MEXICAN CITRUS CHICKEN

Mexican Citrus Chicken image

From Betty Crocker Mexican.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 1h

Number Of Ingredients 11

Ingredients

3 1/2 lb chicken, broiler-fryer, cut up
MEXICAN CITRUS MARINADE:
1/4 c orange juice
1/4 c lime juice
1/4 c olive oil or vegetable oil
2 Tbsp chopped fresh cilantro
2 Tbsp chopped onion
2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp red pepper sauce

Steps:

1. Prepare Mexican Citrus Marinade in shallow glass or plastic resealable plastic bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally at least 3 hours but no longer than 24 hours.
2. Heat coals or gas grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 4 to 5 inches from medium heat 15 to 20 minutes; turn. Cover and grill 20 to 40 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickness pieces are cut. Discard any remaining marinade.
3. Mexican Citrus Marinade: Mix all ingredients.
4. VARIATION: Six boneless, skinless chicken breast halves can be used instead of the cut-up broiler-fryer chicken. Marinate at least 30 minutes but no longer than 3 hours, and grill 15 to 20 minutes.