Mexican Grilled Chicken

  • Ready in 2h 30m

  • Serves 6

  • 205 calories

  • 6.62g carbs

The recipe Mexican Grilled Chicken is ready in roughly 2 hours and 30 minutes and is definitely an excellent gluten free and dairy free option for lovers of Mexican food. This recipe makes 6 servings with 206 calories, 14g of protein, and 14g of fat each. For 81 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. It is brought to you by House of Yumm. 1 person has made this recipe and would make it again. A mixture of ground cumin, salt, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July.

12 ingredients

  1. 2 lb chicken
  2. 1/4 cups lime juice
  3. 6 fl. oz. pineapple juice
  4. 1/4 cups cilantro
  5. 2 cloves garlic
  6. 1 tbsp worcestershire sauce
  7. 2 tbsps apple cider vinegar
  8. 1 tbsp oil
  9. 1 tbsp chili powder
  10. 1 tsp ground cumin
  11. 1 tsp ground pepper
  12. 1 tsp salt

Instructions

  1. In a medium size mixing bowl combine the ingredients for the marinade.
  2. Whisk together.
  3. Add the chicken and submerge in the marinade. Cover and place in refrigerator to marinate 2-4 hours (over marinating can cause mushy chicken).
  4. Preheat grill to 425℉.
  5. Remove chicken from the marinade and pat dry.
  6. Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.
  7. Move the chicken to more indirect heat on the grill, cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 160°F in the thickest part.
  8. Allow the chicken to rest (the internal temperature will continue to rise to 165°F). After resting the chicken can be sliced and served.
Mexican Grilled Chicken

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