Mexican Grilled Chicken Recipe

Mexican Grilled Chicken served with rice.

4.50 from 14 votes

Let every bite of our Mexican Grilled Chicken take you on a flavor fiesta, with juicy citrus, fiery chili, and a salsa twist that promises a memorable meal.

Prep Time2

Cook Time20

Total Time2 20

Course: Main Dish

Cuisine: Mexican

Diet: Gluten Free, Dairy Free

Servings:

Calories: 335kcal

Author: Linda

Ingredients

1 c. fresh orange juice
2 tablespoon fresh lime juice
1 dried chipotle chili pepper stemmed and seeded
1 c. mild salsa
1/4 c. olive oil
1 teaspoon salt
4 boneless skinless chicken breast halves
1 orange sliced into rings
1/4 c. chopped fresh cilantro leaves

Instructions

Bring the orange juice, lime juice, and chili pepper to a boil in a small saucepan. Turn the heat down to medium and simmer, uncovered, for 5 minutes or until the chili pepper is rehydrated. Turn off the heat and let it cool.
Once cooled, pour the juice mixture into the bowl of a blender and add the salsa, olive oil, and salt. Puree until smooth. Place the chicken in a plastic zipper-close bag, then pour the marinade over the top. Let marinate for at least 2 hours, or up to 10 hours.
Preheat your grill to about 400 degrees Fahrenheit (204 degrees Celsius) (high heat). Once hot, place the chicken breasts on the grill rack and cook for 12-20 minutes (depending on the thickness of the breast), turning every few minutes to prevent burning.
Once cooked through, remove the chicken from the grill and place it on a platter. Garnish with the orange slices and cilantro.

Notes

Store leftover Mexican Chicken in an airtight container in the refrigerator; it will stay good for up to 3 days. To freeze, store in your freezer for up to 2 months.

For reheating, thaw in the refrigerator if frozen, then gently reheat in a skillet over medium heat or in the microwave, covered, on medium power, until heated through.

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