Let every bite of our Mexican Grilled Chicken take you on a flavor fiesta, with juicy citrus, fiery chili, and a salsa twist that promises a memorable meal.
Does anyone else desperately need a vacation? Or how about some chicken that just tastes like you’re on vacation? Behold, I give you Grilled Citrus-Marinated Mexican Chicken!
This Mexican orange chicken is totally awesome with some Mexican rice and a classic Mexican Three Bean & Three Pepper Salad.
Table of Contents
Reasons to Love This Marinated Grilled Chicken
- Grilled Mexican Chicken bursts with vibrant Mexican flavors of citrus and chili.
- The Mexican chicken marinade’s blend of spices and juices tenderizes the chicken, making it incredibly soft and mouthwatering.
- This Mexican Chicken is versatile. You can use this chicken as a filling for tacos, burritos with warm tortillas, and burrito bowls. Alternatively, savor it solo alongside your preferred BBQ sides.
Recipe Ingredients
- Fresh Orange Juice: Adds a sweet, slightly tangy flavor, and a vibrant citrus note.
- Dried Chipotle Chili Pepper: Imparts a smoky heat that adds depth and complexity to the dish.
- Mild Salsa: Serves as a versatile, flavor-packed component of the marinade that combines tomatoes, onions, and spices, offering a tangy, slightly spicy taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Boost your Mexican Grilled Chicken with freshly chopped cilantro for an herbal touch, avocado slices for a smooth texture, and crumbled queso fresco for a hint of saltiness. Don’t forget to add sweet corn for a pop of sweetness and color.
- Herbs and Spice Variation: Incorporate chopped oregano, thyme, or marjoram for a Mediterranean twist. Ground cumin and smoked paprika bring warmth, coriander contributes a citrusy hint, and a dash of chili powder adds a spicy kick.
How to Make Mexican Grilled Chicken
Step #1: Bring the orange juice, lime juice, and chili pepper to a boil in a small saucepan. Turn the heat down to medium and simmer, uncovered, for 5 minutes or until the chili pepper is rehydrated. Turn off the heat and let it cool.
Step #2: Once cooled, pour the juice mixture into the bowl of a blender and add the salsa, olive oil, and salt. Puree until smooth. Place the chicken in a plastic zipper-close bag, then pour the marinade over the top. Let marinate for at least 2 hours, or up to 10 hours.
Step #3: Preheat your grill to about 400 degrees Fahrenheit (204 degrees Celsius) (high heat). Once hot, place the chicken breasts on the grill rack and cook for 12-20 minutes (depending on the thickness of the breast), turning every few minutes to prevent burning.
Step #4: Once cooked through, remove the chicken from the grill and place it on a platter. Garnish with the orange slices and cilantro.
Expert Tips
- Check for Doneness: Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C), guaranteeing it’s perfectly cooked without being dry.
- Balance the Heat: If you prefer a milder taste, remove more seeds from the chipotle chili. For extra heat, add a bit of the chili seeds back into the marinade.
- Grill Marks Matter: For those aesthetically pleasing grill marks, resist the urge to move the chicken too often. Let it sear properly before flipping.
Frequently Asked Questions
Yes, you can use a charcoal grill for this recipe. It adds a smoky depth to the chicken, enhancing the marinade’s flavors. Ensure even heating of the coals for optimal results. Additionally, this Mexican marinated chicken can be cooked on a standard grill or using a grill pan on your stovetop for convenience.
You can also use boneless skinless chicken thighs, which are juicier and richer in flavor, or even drumsticks if you don’t mind a bit more preparation
Yes, you can use a food processor to prepare the marinade for the Mexican Grilled Chicken. It’s effective for combining the ingredients thoroughly. Just make sure to process until the mixture is smooth for even marination.
Storage Info
Store leftover Mexican Grilled Chicken in an airtight container in the refrigerator; it will stay good for up to 3 days. To freeze, store in your freezer for up to 2 months.
For reheating, thaw in the refrigerator if frozen, then gently reheat in a skillet over medium heat or in the microwave, covered, on medium power, until heated through.
More Delicious Recipes That You’ll Love
Mexican Grilled Chicken Recipe
Ingredients
- 1 c. fresh orange juice
- 2 tablespoon fresh lime juice
- 1 dried chipotle chili pepper - stemmed and seeded
- 1 c. mild salsa
- 1/4 c. olive oil
- 1 teaspoon salt
- 4 boneless - skinless chicken breast halves
- 1 orange - sliced into rings
- 1/4 c. chopped fresh cilantro leaves
Instructions
- Bring the orange juice, lime juice, and chili pepper to a boil in a small saucepan. Turn the heat down to medium and simmer, uncovered, for 5 minutes or until the chili pepper is rehydrated. Turn off the heat and let it cool.
- Once cooled, pour the juice mixture into the bowl of a blender and add the salsa, olive oil, and salt. Puree until smooth. Place the chicken in a plastic zipper-close bag, then pour the marinade over the top. Let marinate for at least 2 hours, or up to 10 hours.
- Preheat your grill to about 400 degrees Fahrenheit (204 degrees Celsius) (high heat). Once hot, place the chicken breasts on the grill rack and cook for 12-20 minutes (depending on the thickness of the breast), turning every few minutes to prevent burning.
- Once cooked through, remove the chicken from the grill and place it on a platter. Garnish with the orange slices and cilantro.
NOTES
Nutrition
Turned out tender and delicious, everyone asked for the recipe.