Marinade Mexican Style Grilled Chicken Recipes

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.

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 1. Preparation - Mexican-style Grilled Chicken you can use on beef and pork too Place the chicken in a 9-by-13-inch pan. In a medium bowl, combine the remaining ingredients except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator. Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill the chicken for about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs. To grill chicken indoors: Preheat the oven to 400 degrees F and place a baking sheet on the middle rack. Heat a grill pan on the stove over high heat. When the pan is hot, add the chicken, skin side down, and grill just until grill marks are formed on the chicken, about 3 minutes. Remove and place on the baking sheet in the oven and bake for 18 to 20 minutes, until cooked through. This method prevents smoking while imparting the chicken with a grilled flavor.

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.