Mexican Grilled Chicken
This delicious Mexican grilled chicken, marinated in a tangy citrus blend, is perfect for summer cookouts or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 small onion, rough chopped
- 2 cloves garlic
- ¼ cup packed fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Slice the chicken breasts in half lengthwise or pound them to an even thickness.
- Combine lime juice, orange juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and black pepper in a food processor or blender and blend until mostly smooth.
- Place the chicken in a bowl or resealable plastic bag and pour the marinade over, ensuring each piece is coated.
- Refrigerate for at least 30 minutes up to 2 hours.
- Preheat the grill to medium-high heat (375-425°F). Clean and lightly oil the grill grates.
- Grill chicken for 4-5 minutes on one side, then flip and cook for another 4-5 minutes until the internal temperature reaches 165°F.
- Remove from the grill, let rest for 5 minutes, then slice and serve.
Notes
Consider using a mix of dark and white meat for added depth. Marinate overnight for maximum flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg