Mexican Seasoned Grilled Chicken Recipes

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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



Mexican Grilled Chicken image

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 :

1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 envelope taco seasoning
8 boneless skinless chicken breast halves (4 ounces each)

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



Grilled Mexican Lime Chicken image

Steps:

  • Combine first all ingredients for marinade.
  • Marinate chicken in mixture for at least 2 hours.
  • Drain chicken well and grill until done.

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs chicken breasts (or other pieces)

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



Mexican Grilled Chicken image

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.

8 chicken thighs or 4 chicken breast halves, on the bone
1/2 onion
1 large garlic clove
1/4 cup olive oil
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)

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



Tajín Grilled Chicken image

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.

Vegetable oil, for the grill
8 skinless, boneless chicken thighs (about 2 pounds)
Sea salt (or kosher salt)
1/2 cup light agave syrup or honey
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
3 chipotle chiles in adobo, finely chopped, plus 1/4 cup adobo sauce
6 garlic cloves, finely grated
2 tablespoons extra-virgin olive oil
1 tablespoon Tajín Clásico
8 scallions, root ends trimmed
1/2 cup cilantro leaves and tender stems

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