Why Make This Recipe
Mexican Grilled Chicken, or Pollo Asado, is a fantastic dish that brings vibrant flavors and aromas to your table. This recipe is quick to prepare and perfect for weeknight dinners, backyard barbecues, or meal prepping for the week. The tangy marinade, made from orange and lime juices, pairs beautifully with the smoky char from the grill. Serving this chicken is a great way to enjoy the bold tastes of Mexican cuisine right at home!
How to Make Mexican Grilled Chicken
Ingredients
- 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
Directions
- If using chicken breasts, slice them in half lengthwise or pound them to an even thickness to ensure even cooking.
- In a food processor or blender, combine lime juice, orange juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and black pepper. Blend until mostly smooth.
- Place the chicken in a bowl or resealable plastic bag, pour the marinade over it, and ensure all pieces are well coated. Refrigerate for at least 30 minutes and ideally up to 2 hours. Avoid marinating for more than 4 hours, as the citrus can start to cook the chicken.
- Preheat the grill to medium-high heat (375-425°F). Clean and lightly oil the grill grates if needed.
- Remove the chicken from the marinade and let the excess drip off. Grill the chicken perpendicular to the grill grates for 4-5 minutes on one side. Flip it and cook for another 4-5 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for at least 5 minutes before slicing.
How to Serve Mexican Grilled Chicken
Serve your Mexican Grilled Chicken with warm tortillas, fresh salsa, and guacamole for a delicious meal. You can also pair it with rice, beans, or a simple salad. Adding some grilled vegetables on the side will enhance the dish further!
How to Store Mexican Grilled Chicken
To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the grilled chicken for up to 3 months. Just thaw it in the refrigerator before reheating.
Tips to Make Mexican Grilled Chicken
- Always marinate the chicken for at least 30 minutes to ensure a flavorful result.
- If you don’t have a grill, you can cook the chicken in a skillet or oven. Just adjust the cooking times accordingly.
- For extra flavor, consider adding jalapeños or chipotle peppers to the marinade.
Variation
You can modify the marinade by adding different spices or herbs, like smoked paprika or fresh lime zest, to give it a unique twist. You could also try marinating vegetables like bell peppers and zucchini alongside the chicken.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken pieces, but you may need to adjust the cooking time to ensure they are fully cooked.
2. What should I do if the chicken starts to burn on the grill?
Move the chicken to a cooler part of the grill or reduce the heat if the flames are too high. Keeping a close eye on the chicken will help avoid burning.
3. Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken up to a day in advance. Just make sure to cook it before serving.
Mexican Grilled Chicken
Ingredients
Main Ingredients
- 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
Preparation
- If using chicken breasts, slice them in half lengthwise or pound them to an even thickness to ensure even cooking.
- In a food processor or blender, combine lime juice, orange juice, vegetable oil, onion, garlic, cilantro, chili powder, cumin, oregano, salt, and black pepper. Blend until mostly smooth.
- Place the chicken in a bowl or resealable plastic bag, pour the marinade over it, and ensure all pieces are well coated. Refrigerate for at least 30 minutes and ideally up to 2 hours. Avoid marinating for more than 4 hours.
Cooking
- Preheat the grill to medium-high heat (375-425°F). Clean and lightly oil the grill grates if needed.
- Remove the chicken from the marinade and let the excess drip off. Grill the chicken perpendicular to the grill grates for 4-5 minutes on one side.
- Flip it and cook for another 4-5 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for at least 5 minutes before slicing.