Mexican Grilled Chicken
This vibrant dish features a tangy marinade of orange and lime juices that perfectly complements the smoky flavor from the grill, ideal for weeknight dinners and barbecues.
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.
Notes
Serve with warm tortillas, fresh salsa, guacamole, rice, beans, or a simple salad. For storage, let the chicken cool completely before placing in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 1gSugar: 3g
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