Grilled Mexican Chicken Thighs Recipes
TAJíN GRILLED CHICKEN
Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
- Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
- Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
- Serve the chicken with the grilled scallions, topped with cilantro.
CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS
Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
- Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
- Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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.
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