MEXICAN GRILLED CHICKEN
Mexican Grilled Chicken. Juicy, tender grilled chicken that has been marinaded in a flavorful blend of fruit juices and chili powders. Quick and easy to put together this is sure to be a hit with your next BBQ!
Provided by Serene
Categories Main Course
Time 2h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 14 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 490 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MEXICAN GRILLED CHICKEN BOWL
Grilled chicken, Mexican style, served over a bed of quinoa.
Provided by Rena
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
- Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.
- In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice and season with salt and pepper to taste, then mix to combine.
- Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!
Nutrition Facts : Calories 528 kcal, Carbohydrate 50 g, Protein 33 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 153 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
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 RICE BOWL WITH CHICKEN
Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice according to package instructions.
- Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
- Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
- Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
- Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.
GRILLED MEXICAN CHICKEN BREAST
This recipe is from the LA Lite Cookbook. It sounds very similar to Tequila Lime Chicken, but without the tequila. This recipe will be my next grilled chicken dish to try.
Provided by DailyInspiration
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358.3, Fat 24.4, SaturatedFat 5.5, Cholesterol 94.4, Sodium 95.5, Carbohydrate 3.1, Fiber 0.2, Sugar 1.3, Protein 30.6
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