Description
Succulent Mexican Citrus Marinated Grilled Chicken brings zesty sunshine to your dinner plate. Tangy lime, aromatic spices, and charred edges create a mouthwatering experience that transports palates directly to coastal Mexico.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) chicken thighs, legs, or breasts (bone-in or boneless, skin-on or skinless), trimmed
Citrus and Oil:
- 1/2 cup (120 milliliters) orange juice
- 1/4 cup (60 milliliters) lime juice
- 3 tablespoons (45 milliliters) olive oil
Spices and Seasonings:
- 3–4 garlic cloves, minced (or 1 tablespoon garlic paste)
- 1 tablespoon achiote powder (or achiote paste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 2 teaspoons sea salt (or Kosher salt)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Create a vibrant marinade by whisking together citrus juices, olive oil, minced garlic, and a blend of aromatic spices including achiote, cumin, coriander, oregano, salt, and black pepper in a large container.
- Thoroughly coat chicken pieces in the marinade, ensuring complete coverage. Allow flavors to infuse for 30 minutes at room temperature or refrigerate up to 4 hours, avoiding extended marinating to preserve meat texture.
- For grilling, heat outdoor grill to 375º–425ºF. Prepare grates with light oil and establish direct and indirect heat zones.
- Position chicken over direct heat, grilling for 20 minutes with periodic rotation every 5 minutes to ensure even cooking and beautiful char marks.
- Transfer chicken to indirect heat zone, continuing to cook until internal temperature reaches 165°F, approximately 15-20 additional minutes.
- Alternatively, for oven roasting, preheat to 400°F. Place chicken on a wire rack positioned over a baking pan, skin side facing upward.
- Roast for 35-45 minutes, monitoring internal temperature until it hits 165°F.
- Allow chicken to rest for 10 minutes before serving, enabling juices to redistribute and ensure maximum tenderness.
Notes
- Marinade Magic: Let citrus juices tenderize chicken without breaking down protein structure by limiting marinating time to 4 hours maximum.
- Flavor Boosting: Crush dried herbs before adding to marinade to release more intense aromatic compounds and enhance overall taste profile.
- Temperature Control: Use a meat thermometer to ensure chicken reaches exactly 165°F for perfect doneness without drying out meat.
- Dietary Flexibility: Swap chicken with tofu or plant-based protein for vegetarian version, adjusting cooking time and marinade absorption accordingly.
- Prep Time: 30 minutes
- Cook Time: 20-45 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 392
- Sugar: 3 g
- Sodium: 575 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 120 mg