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Mexican Grilled Chicken

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A vibrant and flavorful dish featuring juicy marinated chicken thighs, perfect for grilling or baking, capturing the essence of traditional Mexican cuisine.

Ingredients

Scale
  • 4–5 lbs bone-in chicken thighs (skin removed)
  • 1/3 cup olive oil
  • 1/2 cup orange juice (freshly squeezed preferred)
  • 1/4 cup lime juice (about 2 limes)
  • 1 small yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 oz achiote paste
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp kosher salt
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp chipotle chili powder

Instructions

  1. Marinate the Chicken: In a large bowl or resealable bag, whisk together the olive oil, orange juice, lime juice, chopped onion, minced garlic, achiote paste, and all spices until they form a smooth marinade. Add the chicken thighs, ensuring they are thoroughly coated. Cover or seal and refrigerate for at least 240 minutes, ideally overnight.
  2. Prepare the Grill: For grilling, preheat your grill to medium-high heat (425–450°F). Lightly grease the grates to prevent sticking.
  3. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Grill for about 5–7 minutes on each side or until the chicken is charred and cooked through (internal temperature should be 175°F).
  4. Rest and Serve: Allow the chicken to rest for 5 minutes before serving to ensure juiciness.
  5. Oven Option: Preheat your oven to 400°F, line a baking sheet with foil, and arrange the marinated chicken in a single layer. Bake for 25–35 minutes or until the chicken reaches 175°F. Broil for 2–3 minutes for a charred finish, but monitor closely.

Notes

For best flavor, marinate overnight. Adjust spice levels to preference and rest chicken after cooking to maintain juiciness.

Nutrition

Find it online: https://www.goandweb.com/mexican-grilled-chicken-grilled-chicken-recipe/