Grilled Mexican Chicken Breast Food

GRILLED MEXICAN CHICKEN SALAD

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Make the dressing: Grill the jalapeno and tomatillos, turning, until well charred and softened, about 5 minutes for the jalapeno and 20 minutes for the tomatillos. Transfer to a platter. Grill the orange and 1 lime cut-side down until well marked, about 2 minutes. Remove to the platter. Turn off the grill.
• Stem the jalapeno (remove the seeds for less heat); transfer to a blender. Add the tomatillos, the juice from the grilled orange and lime, the cilantro, oregano, chili powder and garlic. Season with salt and pepper; puree until smooth. Transfer half of the dressing to a large bowl; add the chicken and toss. Cover and refrigerate 4 to 6 hours. Refrigerate the remaining dressing until ready to serve.
• Reheat the grill to medium high; brush the grates with more vegetable oil. Brush the bell peppers, poblano and red onions with vegetable oil. Grill, turning, until charred and softened, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to the board. Brush the pineapple and the remaining halved lime with vegetable oil. Grill until marked, about 3 minutes; transfer to the board. Warm the tortillas on the grill.
• Arrange the lettuce on a platter. Slice the bell pepper, poblano, chicken and pineapple. Arrange on top of the lettuce along with the red onions. Sprinkle with the cheese and season with salt and pepper. Serve with the grilled lime, tortillas and reserved dressing.

GRILLED CHIPOTLE CHICKEN RECIPE

Steps:

• Preheat grill to medium-high.
• Place marinade ingredients in a food processor and process into a paste. Place the chicken and marinade in a ziplock bag and massage well to mix and coat all sides well. (Or brush all sides well with marinade and place in a container.) Marinate 20 mins or up to 3 days.
• Grill each side of chicken 6-7 minutes, or until good grill marks appear. Lower heat and move chicken to cooler side of the grill and continue to grill until chicken is cooked through and internal temperature reaches 165F.
• Let it rest 5-10 mins before serving and squeeze with lime. Sprinkle with optional cilantro.

GRILLED MEXICAN LIME CHICKEN

Steps:

• Combine first all ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill until done.

MEXICAN CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

MEXICAN GRILLED CHICKEN

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.

MEXICAN DRY RUB

Steps:

• Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

GRILLED MEXICAN CHICKEN BREAST

Steps:

• Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

MEXICAN GRILLED CHICKEN

Steps:

• In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. , Grill, uncovered, over medium heat. Sear one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade.

MEXICAN CHICKEN MARINADE

Steps:

• Place all of the marinade ingredients into your food processor or blender. Garlic should be minced.
• Pulse until the marinade until it is smooth.
• Place raw chicken thighs into two separate 1 gallon food storage bags (about 1 lb into each bag or 3-4 thighs per bag)
• Split your marinade mixture, pouring half over the chicken thighs in each bag.
• Remove as much air from each storage bag as possible and seal the bags.
• With your hands, squeeze the bags to reposition the chicken thighs so that none are stacked, and the marinade is fully covering each cut of meat.
• Place the bags in the refrigerator (laying flat) for 2-24 hours.
• When you're ready to grill your chicken, preheat your grill to medium high heat (about 500 degrees Fahrenheit).
• Grill each chicken thigh for 6-7 minutes per side, flipping with tongs.
• Use a meat thermometer to verify that your chicken is cooked when its internal temperature is 165 degrees Fahrenheit.
• Let the meat rest by placing foil over the cooked chicken for a few minutes until it is ready to serve.
• Top with fresh cilantro as a garnish when served.

THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS

Steps:

• Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
• Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
• Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
• Serve chicken in tacos, burritos, on salads or rice.

VANITA'S MEXICAN CHICKEN BREAST

Steps:

• Preheat oven to 350*.
• Line bottom of a 9x13 pan.
• Put raw chicken breast on top of tortilla chips.
• Mix soups, milk,taco seasoning, and chilies.
• Pour over chicken in pan.
• Sprinkle with cheddar cheese on top of soup mixture.
• Bake at 350* for 40-50 minutes.

MEXICAN GRILLED CHICKEN

Steps:

• In a medium size mixing bowl combine the ingredients for the marinade. Whisk together.
• Add the chicken and submerge in the marinade. Cover and place in refrigerator to marinate 2-4 hours (over marinating can cause mushy chicken).
• Preheat grill to 425℉.
• Remove chicken from the marinade and pat dry.
• Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.
• Move the chicken to more indirect heat on the grill, cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 160°F in the thickest part.
• Allow the chicken to rest (the internal temperature will continue to rise to 165°F). After resting the chicken can be sliced and served.