Mexican Marinated Broiled Chicken Breasts Food

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 CHICKEN MARINADE

Steps:

• In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
• Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat.
• Seal bag or cover and marinate in the fridge for 2 to 8 hours.
• Remove the chicken from the marinade and grill or cook until the internal temperature reaches 165°F.

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.

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.

SALSA MARINATED CHICKEN WITH MEXICAN RICE

Steps:

• Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
• Preheat a grill or a grill pan to medium-high heat.
• Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
• If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
• Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.

MEXICAN MARINATED & BROILED CHICKEN BREASTS

Steps:

• Coat chicken with 1/2 cup of the salsa in shallow dish or resealable plastic bag; cover. Refrigerate 15 minutes to marinate.
• Preheat broiler. Drain chicken; discard marinade. Place chicken on rack of broiler pan. Broil, 4 to 6 inches from heat, for 7 to 9 minutes on each side or until chicken is cooked through, turning and brushing occasionally with the remaining 1/2 cup salsa and topping with the Singles during the last few minutes of the chicken broiling time.
• Serve with rice.

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.