Grilled Mexican Chicken Thighs Recipes

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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 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.

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

GRILLED YUCATAN CHICKEN SKEWERS



Grilled Yucatan Chicken Skewers image

Provided by Bobby Flay

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

6 chicken thighs, skinless and boneless, cut in half lengthwise
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
Salt and freshly ground black pepper
Chopped scallions, for garnish
Grilled lime halves, for garnish

Steps:

  • Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
  • Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
  • Prepare a charcoal grill to high heat.
  • Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
  • Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Nutrition Facts : Calories 112 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 57 milligrams, Sodium 212 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 14 grams, Sugar 1 grams

VERSATILE MEXICAN CHICKEN THIGHS



Versatile Mexican Chicken Thighs image

Chicken thighs are coated with a seasoning mix composed in part of typical Mexican flavors: cumin and oregano. They are then cooked on the stovetop for an easy, flavorful meal. The thighs may be eaten as a main dish accompanied by sides of tortillas, refried beans, tomato salsa and perhaps Mexican rice. Or consider them as fillings for warm corn tortillas. Either way, I think you'll like these -- both for their flavor and for their ease of preparation!

Provided by Lorraine of AZ

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
6 boneless skinless chicken thighs
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

  • Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
  • Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.

Nutrition Facts : Calories 189.4, Fat 11, SaturatedFat 2, Cholesterol 85.9, Sodium 381.6, Carbohydrate 1.2, Fiber 0.2, Protein 20.6

MEXICAN SMOTHERED CHICKEN THIGHS



Mexican Smothered Chicken Thighs image

Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. -Jeanne Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
3/4 cup 2% milk
8 bone-in chicken thighs (about 3 pounds), skin removed
3 tablespoons olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 ounces each) tomato sauce
1 cup water
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin

Steps:

  • In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.

Nutrition Facts : Calories 301 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 802mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

GRILLED CHICKEN THIGHS



Grilled Chicken Thighs image

My family's favorite chicken recipe. Easy to prepare and easy to grill.

Provided by Philip B.

Time 1h25m

Yield 16

Number Of Ingredients 10

4 pounds boneless, skinless chicken thighs
¾ cup soy sauce
¾ cup orange juice
⅓ cup olive oil
⅓ cup ketchup
⅓ cup chopped fresh parsley
3 cloves garlic, minced
3 teaspoons lemon juice
1 ½ teaspoons dried oregano
1 ½ teaspoons ground black pepper

Steps:

  • Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
  • Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.2 calories, Carbohydrate 10.9 g, Cholesterol 70.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 17.5 g, SaturatedFat 4 g, Sodium 952.1 mg, Sugar 2.4 g

MEXICAN-SEASONED GRILLED CHICKEN



Mexican-Seasoned Grilled Chicken image

It's bright; it's spicy; and it's prepared with beer. This recipe has all my favorites. I like to grill it with Tecate beer. -Daniel Balderas, Milwaukee

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 8

3 tablespoons Goya sazon with coriander and annatto
1 teaspoon adobo seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon kosher salt
1 broiler/fryer chicken (3 to 4 pounds)
2 tablespoons butter, softened
1 can (12 ounces) beer or nonalcoholic beer

Steps:

  • Combine the first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over skin., Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity., Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.

Nutrition Facts : Calories 282 calories, Fat 18g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1506mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

TAJíN GRILLED CHICKEN



Tajín Grilled Chicken image

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

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

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.

GRILLED MARINATED CHICKEN THIGHS



Grilled Marinated Chicken Thighs image

Serve these grilled, marinated fast-cooking chicken thighs on their own, sandwich them like a burger, slice or shred them to use as a taco filling, or chop them and add to salads or pasta dishes for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 30m

Number Of Ingredients 6

2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1 cup lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped
6 boneless, skinless chicken thighs (about 1 3/4 pounds), pounded to make even (optional)
Coarse salt and freshly ground pepper

Steps:

  • Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
  • Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.

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

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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From wellplated.com


BEST GRILLED CHICKEN THIGHS RECIPE (HOW TO GRILL CHICKEN THIGHS)
2021-06-28 Grill on direct heat, skin side down for 6 minutes, flip and grill for another 6 minutes, then move to indirect heat and cover. Let cook until chicken thighs reach an internal temperature of 180-185 degrees F. Thighs usually take about 20-25 minutes total, but it will really depend on the size and heat of your grill.
From myeverydaytable.com


MEXICAN GRILLED CHICKEN RECIPE (POLLO ASADO AL CARBON)
2019-08-15 Place the sealed bag in the fridge and marinate for at least 2 hours before grilling. Set up your pit for indirect cooking. When it is ready, remove the chicken from the marinade and place it on the grill. Cook to an internal temperature of 170°F in the thigh. Let the chicken rest a few minutes before serving.
From ilovegrillingmeat.com


CILANTRO LIME CHICKEN THIGHS - DAMN DELICIOUS
2019-03-30 In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
From damndelicious.net


MEXICAN DRY RUB GRILLED CHICKEN SKEWERS - LORD BYRON'S KITCHEN
2019-06-03 In a small mixing bowl, whisk together the sugar, chili powder, cumin, onion powder, paprika, garlic powder, salt, and cayenne. Set aside. In a larger bowl, add the chicken and the dry rub mixture. Toss well to coat. Rest the chicken in the refrigerator for 30 minutes. Skewer the chicken pieces onto the skewers being careful not to place them ...
From lordbyronskitchen.com


MEXICAN CHICKEN MARINADE - ISABEL EATS
2020-02-11 Use with chicken breasts, chicken thighs, drumsticks and any cut of chicken you have. Liven up your dinner tonight with this delicious Mexican chicken marinade recipe! Made with easy-to-find ingredients that you likely already have in your kitchen, this marinade comes together in only 5 minutes and makes for the most flavorful chicken ever.
From isabeleats.com


EASY GRILLED CHICKEN TACOS {WITH CHICKEN THIGHS} - LITTLE BROKEN
2021-04-29 Add chicken thighs to the bowl and toss around to evenly coat. Grill the chicken: Preheat the grill on medium-high. Grill the chicken for about 5-6 minutes per side or until the thickest part of the chicken registers at 165F. Slice and serve: Remove the chicken to a cutting board and lightly cover with foil.
From littlebroken.com


GRILLED CHICKEN STREET TACOS RECIPE - CHISEL & FORK
2021-05-05 In large bowl or ziploc bag, add chicken, olive oil, orange juice, lime juice, garlic, and spices. Rub marinade all over chicken and place in fridge for at least 1 hour or up to 6 hours. Remove chicken from marinade and discard marinade. Preheat grill to 425-450°F or a pan to medium-high heat.
From chiselandfork.com


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