I love when recipes are easy, yet still are impressive and I love this Mexican Grilled Chicken. It’s mildly spicy, moist, and flavorful.
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
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Put all the marinade ingredients in a blender or food processor and liquify.
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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.
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Remove the chicken from the marinade and place on a hot grill. Discard the marinade.
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Grill, turning occasionally, until the chicken is cooked through.
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Recipe based on one by Pesto lover
Photo by gailanng