mexican grilled chicken

My take on How To Make Pollo Asado starts with marinating chicken in orange and lime juice, oregano, cumin, garlic and achiote paste for 2-4 hours or overnight. Grill &amp; eat! Prep Time does not include marinating overnight.

How To Make Pollo Asado

chicken,

olive oil

garlic

tsp cumin

tsp salt

tsp black pepper

tsp Mexican oregano

oz achiote paste (optional (you will

orange juice

lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Put cooled achiote garlic mixture, orange juice, and lime juice in a large Ziploc freezer bag. Add chicken pieces, seal bag, and massage chicken and marinate 2-4 hours or overnight. Any longer will toughen the chicken. We want TENDER. (See Note 2)

Preheat grill to 350°F to 400°F. Remove chicken from marinade; and set marinade aside.

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece. About 20 to 30 minutes. I do not turn them over during cooking, no need for grill marks.

Meanwhile while chicken is grilling: purée marinade and baste chicken often throughout grilling. Discard when done.

Mexican Chicken Marinade

chicken breasts ((about 3 or 4))

juice limes

garlic cloves

cilantro leaves ((packed tightly))

cumin

chili powder

onion powder

salt

sugar

Place all of the ingredients (except chicken) in a food processor or blender and blend until there are no large chunks of garlic left. It will be a thick liquid.&nbsp;

Pound your chicken breasts so that they are uniform in size. I usually like to keep them around 1/2 inch thick so they cook evenly.&nbsp;

Place the chicken in a zip-top bag and refrigerate overnight or for at least 3 hours. (Overnight is preferred for the best flavor!)

Heat your Lagostina panini pan over medium heat and cook the chicken for about 5 minutes per side or until cooked throughout.&nbsp;

Allow the chicken to rest for about 10 minutes before cutting. I just place it on a plate and cover it with foil.&nbsp;

A simple, tajín rubbed and grilled chicken breast with optional lime juice and garlic marinade...

Grilled Tajín Chicken

chicken breast

juice of 2 to 3 limes (optional)

tajín (enough to rub the chicken breasts)

prepare grill

Use a wire brush to thoroughly clean the grill. Preheat the grill to 425-450 degrees for 10-15 minutes.

prepare chicken

Pound the chicken breast to a relatively even thickness. If adding the marinade step, squeeze limes and mix with minced garlic. Add the chicken breast to the marinade for 30 minutes or more. Remove from marinade. Rub with tajín. If not marinating, simply rub the chicken generously with tajín.

cook chicken

Cook the prepared chicken breast 6 to 8 minutes on a side (resist the urge to turn, or you won&#39;t get beautiful grill marks!). Bring the internal temperature to 165°.

tent

Tent chicken breasts to keep warm until ready to serve. Slice or serve whole as desired.

Mexican Grilled Chicken Salad: loaded with veggies and topped with spicy tomato ranch dressing. This is not your average Grilled Chicken Salad recipe!

Mexican Grilled Chicken Salad

Old El Paso Taco Seasoning

romaine lettuce

grape or cherry tomatoes, (halved)

avocados, (peeled and sliced)

corn kernels

bacon

green onions, (chopped)

queso fresco cheese

spicy salsa

Preheat the grill to medium heat. Place the chicken breasts in a baking dish and sprinkle with Old El Paso Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables.

Grill the chicken for 5 minutes per side. Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the ranch dressing and the salsa in the blender and puree until smooth.

Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce. Then arrange the sliced avocados and tomatoes around the chicken. Sprinkle the corn, chopped green onions, crumbled bacon and queso fresco over the entire salad. Serve immediately with a side of spicy tomato ranch dressing.

https://content.jwplatform.com/videos/lrdg1azY.mp4

Chef Jorge recommends serving this dish with fresh tortillas, rice and beans (like Mayocobas), and a zippy salsa for the perfect taco dinner.

Yucatecan Pollo al Carbon

whole, spatchcocked (butterflied) chicken

½ tbsp annatto powder

¼ tbsp salt

oregano

tbsp guajillo powder

cardamom

tsp lime zest (from one lime)

yeast

tsp pimentón (smoked paprika)

garlic powder

cinnamon

grapefruit juice

recado rojo (achiote paste)

½ tsp salt

cilantro,

tomato, charred

The night before, prepare your rub by mixing together all the dry spices and ingredients, then applying evenly to coat your butterflied chicken. Stack a cooling rack on top of a baking sheet and leave your bird to rest on the rack in the fridge, uncovered, overnight or 8-10 hours before you plan to grill.

Prepare your charcoal grill. Ideally you’ll have an area with indirect heat and another with higher direct heat. 

While your grill is heating, prepare the basting liquid by pureeing all the ingredients in a blender until smooth. 

Once your coals are warm, throw your chicken, breast side down, onto direct heat for about 10 minutes or until you get some nice color and char marks. Apply basting liquid all over the exposed side of the chicken with a spoon or brush.

Then move your chicken to indirect heat, breast side up, and brush chicken with basting liquid again. Leave to cook for about 40 minutes or until the internal temperature reads 145 to 150°F. Keep basting the chicken every 10 minutes or so until it’s ready.

Remove chicken from grill and allow to rest 15 minutes. It will continue to cook with residual heat and reach 165°F, at which point, it’s ready to be cut and served. 

Let every bite of our Mexican Grilled Chicken take you on a flavor fiesta, with juicy citrus, fiery chili, and a salsa twist that promises a memorable meal.

Mexican Grilled Chicken Recipe

chipotle chili pepper

c. mild salsa

(skinless chicken breast halves)

orange

cilantro leaves

Bring the orange juice, lime juice, and chili pepper to a boil in a small saucepan. Turn the heat down to medium and simmer, uncovered, for 5 minutes or until the chili pepper is rehydrated. Turn off the heat and let it cool.

Once cooled, pour the juice mixture into the bowl of a blender and add the salsa, olive oil, and salt. Puree until smooth. Place the chicken in a plastic zipper-close bag, then pour the marinade over the top. Let marinate for at least 2 hours, or up to 10 hours.

Preheat your grill to about 400 degrees Fahrenheit (204 degrees Celsius) (high heat). Once hot, place the chicken breasts on the grill rack and cook for 12-20 minutes (depending on the thickness of the breast), turning every few minutes to prevent burning.

Once cooked through, remove the chicken from the grill and place it on a platter. Garnish with the orange slices and cilantro.

Top 6 mexican grilled chicken recipes from across the web

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How To Make Pollo Asado

Mexican Chicken Marinade

Grilled Tajín Chicken

Mexican Grilled Chicken Salad

Yucatecan Pollo al Carbon

Mexican Grilled Chicken Recipe

Top 6 mexican grilled chicken recipes from across the web

The most viewed mexican grilled chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Pollo Asado

Mexican Chicken Marinade

Grilled Tajín Chicken

Mexican Grilled Chicken Salad

Yucatecan Pollo al Carbon

Mexican Grilled Chicken Recipe

The most viewed mexican grilled chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine