MEXICAN GRILLED CHICKEN
As a full-time homemake and mother of two, I'm thrilled to find dishes that can be assembled and cooked in no time-like this chicken. Any leftovers are even better the next days.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
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 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
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
GRILLED MEXICAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
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.
MEXICAN GRILLED CHICKEN VERACRUZ
Get out the Mexican oregano to make Mexican Grilled Chicken Veracruz! This zesty Mexican grilled chicken dish goes great with a mixed green salad.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium.
- Blend dressing, 1 can tomatoes and oregano in blender until smooth. Place chicken on large sheet of heavy-duty foil; bring up foil sides. Top chicken with tomato sauce, remaining tomatoes, olives and peppers. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place packet on grate of grill; cover with lid.
- Grill 45 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet. Serve chicken topped with cheese.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 450 mg, Carbohydrate 3 g, Fiber 0.5432 g, Sugar 1 g, Protein 22 g
MEXICAN-SEASONED GRILLED CHICKEN
It's bright; it's spicy; and it's prepared with beer. This recipe has all my favorites. I like to grill it with Tecate beer. -Daniel Balderas, Milwaukee
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over skin., Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
Nutrition Facts : Calories 282 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1506mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
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- Heat oil in a skillet over medium high heat (or even better, do this on the BBQ on medium high). Cook chicken for 4 minutes on each side, until dark golden brown.
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