Mexican Grilled Chicken

I love when recipes are easy, yet still are impressive and I love this Mexican Grilled Chicken. It’s mildly spicy, moist, and flavorful.

Mexican Grilled Chicken

The marinade whips up in a minute in the food processor or blender.

Marinade the chicken a while and all that’s left to do is throw it on the grill!

Great choice for a summer cookout paired with Paula’s Mexican rice and corn on the cob.

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Mexican Grilled Chicken
Ingredients
  • 8 chicken thighs or 4 chicken breast halves on the bone
Marinade ingredients
  • 1/2 onion
  • 1 large garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried chipotle powder
  • 1 teaspoon paprika
  • 1 limes juice of or 2 tablespoons apple cider vinegar
  • 1 handful cilantro leaf optional
Instructions
  1. Put all the marinade ingredients in a blender or food processor and liquify.
  2. Put the marinade in a gallon-size zip lock bag and add the chicken pieces. Turn a few times to distribute the marinade. Refrigerate for at least 2 hours. I leave it for about 10 hours.
  3. Remove the chicken from the marinade and place on a hot grill. Discard the marinade.
  4. Grill, turning occasionally, until the chicken is cooked through.

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Recipe based on one by Pesto lover
Photo by gailanng