GRILLED MEXICAN LIME CHICKEN
This is the marinade I use for the chicken in my chicken lime taquitos, but it is so wonderful plain, I thought I'd post it separately. You can use any chicken pieces you prefer. This is just wonderful!
Provided by Charmie777
Categories Chicken Breast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first all ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill until done.
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.
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.
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
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.
TROPICAL GRILLED CHICKEN BREAST
Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here. Friends and family all enjoy this simple recipe, hope you do to . . .
Provided by DOLPHINROB13
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 47m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 8.9 g, Cholesterol 96.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 1.2 g, Sodium 85.6 mg, Sugar 7.1 g
QUICK GRILLED CHICKEN BREAST
These grilled chicken breasts are great for a no-fuss, weeknight meal. Great served with rice and a salad.
Provided by meg
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 194.4 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 102.6 mg, Sugar 0.5 g
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 :
TEQUILA-LIME GRILLED CHICKEN BREASTS
Make and share this Tequila-Lime Grilled Chicken Breasts recipe from Food.com.
Provided by Abel8284
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp, heavy knife, cut each chicken breast in half crosswise for a total of 6 pieces. In a large glass or plastic bowl, combine cilantro, tequila, lime juice, brown sugar, chile, garlic, salt, and pepper. Add chicken and mix to coat with marinade. Cover and let stand at room temperature for 30 minutes. (Do not marinate longer, because the acid in the marinade will begin to "cook" the chicken.).
- Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
- While grill heats, remove chicken from marinade, transfer to a platter, and pour marinade into a small bowl. Push your fingers under skin of each piece of chicken and rub meat with 1/2 teaspoons lime zest.
- Place chicken skin side down on oiled cooking grate and brush with marinade; cover gas grill. Cook until skin is browned but not charred, 4 to 6 minutes. Turn chicken with a wide spatula, brush again with remaining marinade, and cook, turning as needed to prevent burning, until chicken is no longer pink at the bone (cut to test), about 10 minutes longer. Transfer to a clean platter.
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