This Mexican grilled chicken celebrates all the great flavors from our south of the border friends.
What great flavor we get from Mexico. When you think about all of them, it’s easy to understand why almost everyone loves Mexican food.
I tried to capture as many of those flavors as possible in this Mexican grilled chicken recipe. Lime, cumin and cilantro all come together for a festive piece of chicken. Add some smokiness that the grill offers plus a spicy kick from ground chipotle peppers and this Mexican grilled chicken will have you thinking you’re actually in Mexico, or at least exclaiming, “Viva la chicken!“.
- 1/2 cup lime juice
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chili pepper
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
- 4 chicken thighs
- handful of mesquite smoking chips, optional
- fresh chopped cilantro for garnish, optional
- Trim chicken thighs of excess skin and fat.
- Using a small mixing bowl, combine first 8 ingredients and whisk until well blended.
- In a nonreactive baking dish or a resealable freezer bag, combine chicken and marinade. Cover or seal bag and place in refrigerator and marinate for 4 to 6 hours.
- Remove chicken and discard marinade.
- Prepare a grill for direct cooking. Add mesquite smoking chips, if desired.
- Place chicken thighs directly over fire and cover grill. Cook for 6-8 minutes per side or until an instant read meat thermometer registers 170 °F (77 °C).
- Remove chicken from grill and cover with aluminum foil. Allow to rest for 10 minutes.
- Garnish with a sprinkling of chopped fresh cilantro if desired and serve.
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