Grilled Mexican Chicken Thighs Recipes

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MEXICAN GRILLED CHICKEN



Mexican Grilled Chicken image

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

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)

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.

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS



Chicken Thighs With Cumin, Cayenne and Citrus image

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano, or 1 teaspoon dried
2 teaspoons ground cumin
1/4 teaspoon cayenne, or to taste
Pinch ground cloves
Salt and pepper
1 tablespoon peanut or other oil
2 tablespoons orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lime juice
About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
Chopped cilantro for garnish

Steps:

  • Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
  • Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
  • Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams

THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS



The Best Grilled Chicken For Tacos, Burritos, or Salads image

Charred and Tender grilled or chicken spiced with a special blend of homemade taco seasoning can be grilled or cooked in a skillet on the stove-top. It's delicious in tacos, burritos, on salads, or for meal-prep!

Provided by Layla

Categories     Dinner

Time 20m

Number Of Ingredients 11

1 pound Boneless, Skinless chicken thighs or breasts (we prefer thighs )
2 cloves garlic (minced)
1 tablespoon lime juice (optional)
1 tablespoon olive oil
1 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon corn starch (optional)

Steps:

  • Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
  • Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
  • Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
  • Serve chicken in tacos, burritos, on salads or rice.

MEXICAN GRILLED CHICKEN



Mexican Grilled Chicken image

Mexican Grilled Chicken. Juicy, tender grilled chicken that has been marinaded in a flavorful blend of fruit juices and chili powders. Quick and easy to put together this is sure to be a hit with your next BBQ!

Provided by Serene

Categories     Main Course

Time 2h30m

Number Of Ingredients 12

2 lbs chicken
¼ cup lime juice (approx 2 limes)
6 fl oz pineapple juice
¼ cup cilantro (diced)
2 cloves garlic (minced)
1 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp oil (avocado, extra virgin olive oil, vegetable oil,)
1 tbsp chili powder
1 tsp ground cumin
1 tsp ground black pepper
1 tsp salt

Steps:

  • In a medium size mixing bowl combine the ingredients for the marinade. Whisk together.
  • Add the chicken and submerge in the marinade. Cover and place in refrigerator to marinate 2-4 hours (over marinating can cause mushy chicken).
  • Preheat grill to 425℉.
  • Remove chicken from the marinade and pat dry.
  • Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.
  • 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.
  • Allow the chicken to rest (the internal temperature will continue to rise to 165°F). After resting the chicken can be sliced and served.

Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 14 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 490 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MEXICAN-SPICED CHICKEN THIGHS



Mexican-Spiced Chicken Thighs image

Mexican-Spiced Chicken Thighs take less than 5 minutes to get in the oven and are amazing served up with warm tortillas. It's an easy and delicious dinner!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 50m

Number Of Ingredients 9

8 chicken thighs
2 limes (to juice)
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons butter

Steps:

  • Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
  • Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
  • Combine all the spices in a small bowl. Sprinkle generously over the meat.
  • Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
  • Bake for about 45 minutes.

Nutrition Facts : Calories 587 kcal, Carbohydrate 5 g, Protein 37 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 244 mg, Sodium 550 mg, Fiber 1 g, ServingSize 1 serving

MEXICAN CHICKEN MARINADE



Mexican Chicken Marinade image

This Mexican chicken marinade is easy to mix up and adds so much flavour to your chicken. Marinate and then grill or bake, or freeze for later!

Provided by Bake.Eat.Repeat.

Categories     Main Course

Time 55m

Number Of Ingredients 9

4 skinless, boneless chicken breasts
1/4 cup olive oil
1 lime, juice
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
  • Pour the marinade over the chicken and seal the bag, squeezing out all the air.
  • Move the chicken around in the marinade until it is all evenly coated.
  • Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
  • You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
  • Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
  • Let the chicken rest, tented with foil, for 5 minutes before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 374 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

MEXICAN CHICKEN MARINADE



Mexican Chicken Marinade image

Make this fresh Mexican chicken marinade to season all of your favorite cuts of chicken. Made with lime, garlic, olive oil, oregano, and warm spices to give your chicken an amazing flavor!

Provided by Diana

Categories     Main Course

Time 2h10m

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic (minced)
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon (optional)
1 teaspoon salt
1-2 pounds chicken (breasts, cutlets, thighs, or drumsticks)

Steps:

  • To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.
  • Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.
  • Place in the fridge and allow to marinate for 2-24 hours.
  • Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165°F/74°C with an Instant read thermometer.

Nutrition Facts : Calories 49 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED BONELESS SKINLESS CHICKEN THIGHS



Grilled Boneless Skinless Chicken Thighs image

Boneless skinless chicken thighs are my shortcut for putting flavorful, juicy grilled chicken on the dinner table - and quickly! Season them any way you wish; even a simple salt and pepper seasoning will result in smoky, moist chicken thighs when cooked as instructed.

Provided by Tino Marie

Categories     Main Course

Time 22m

Number Of Ingredients 3

8 boneless skinless chicken thighs
seasoning of your choosing
canola oil ((or other oil, to lightly coat the chicken and help the seasoning stick))

Steps:

  • Take your chicken thighs out of the fridge and season them 20-30 minutes before they hit the grill.
  • Preheat your grill to 400 degrees Fahrenheit. I achieve this temperature by turning on all three burners and setting each to medium heat.
  • Make sure your grill grates are clean and grease them up! Then add your chicken thighs to the preheated grill. I usually cook 6-8 at one time. Position them so they are slightly over the flame.
  • Cover and cook for 5-7 minutes. Try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to flip smaller ones sooner - just be quick about it!
  • At around 5-7 minutes, open the grill and check out the smallest chicken thighs first. You should start seeing some nice grill marks. Flip those thighs! I also recommend rearranging as you may have "hot spots" where chicken cooks faster - I know I do! Mine are toward the back of the grill so I tend to rotate chicken thighs from the back up to the front as I flip.
  • Cover the grill and continue cooking for another 5-7 minutes. Again, try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to remove the smaller ones closer to 5 minutes. Do so quickly! Then re-cover and let the larger thighs finish cooking.
  • Note: You may want to consider taking the internal temperature of your chicken before removing it from the grill (by inserting a thermometer into the thickest part of the chicken thigh). The USDA recommends cooking to an internal temperature of 165 F. To be honest, I remove chicken from the grill when it's in the 155-160 F range and let carryover cooking finish them as they rest.
  • Let the chicken thighs rest for five minutes before digging in. This lets carryover cooking finish the job and ensures the juices stay in the chicken. Dig in too soon and all your juices will be on the cutting board, not in your chicken.
  • Enjoy moist, juicy, smoky chicken!

GRILLED MEXICAN CHICKEN THIGHS



Grilled Mexican Chicken Thighs image

Number Of Ingredients 11

4 clove Garlic - peeled
1 Small Onion
1 tablespoon Oregano - fresh, use 1 tsp if dried
2 teaspoon Ground cumin
1/4 teaspoon Cayenne
1 pinch Cround cloves
1 tablespoon Peanut or other oil
2 tablespoon Fresh squeezed orange juice
2 tablespoon Freshly squeezed lime juice
1.5 pound Boneless chicken thighs
1 Chopped cilantro for garnish

Steps:

  • Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
  • Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
  • Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

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Mexican Grilled Chicken Thighs Recipes. 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. Ingredients; 8 chicken thighs or 4 chicken …
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