San Antonio Grilled Mexican Chicken Marinade
San Antonio Grilled Mexican Chicken Marinade brings bold flavors with lime, cilantro, and chili powder, perfect for a zesty BBQ.
Ingredients
- 2 lbs chicken breasts or thighs
- 1/4 cup fresh lime juice about 2 limes
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon honey or agave syrup
Instructions
Prepare the Marinade:
- In a mixing bowl, combine lime juice, olive oil, chopped cilantro, minced garlic, chili powder, cumin, salt, and pepper. If using honey or agave syrup, add now. Whisk until fully blended.
Marinate the Chicken:
- Place chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, making sure all pieces are coated. Massage the marinade into the meat, remove excess air from the bag (if using), and seal. Refrigerate for at least 2 hours or overnight.
Preheat the Grill:
- Heat your BBQ to medium-high. Clean and oil the grill grates. Prepare a two-zone fire (direct and indirect heat zones).
Grill the Chicken:
- Remove chicken from the marinade and grill:
Boneless breasts:
- 6–8 minutes per side
Boneless thighs:
- 8–10 minutes per side
Bone-in cuts:
- Start on direct heat, finish on indirect until internal temperature reaches 165°F (74°C)
Rest the Chicken:
- Once cooked, remove from the grill and let rest for 5 minutes to retain juices.
Serve:
- Slice and serve in tacos, wraps, or with your favorite Mexican sides.
Notes
- Calories: ~320
- Protein: ~28g
- Fat: ~18g
- Carbohydrates: ~6g
- Fiber: ~1g
- Sugar: ~2g
- Sodium: ~450mg