Mexican Grilled Chicken
A vibrant dish bursting with flavor, perfect for any occasion, featuring juicy chicken thighs marinated in a zesty blend of citrus juices and spices.
Ingredients
For the marinade
- 1/3 cup olive oil Rich and fragrant, enhances flavor.
- 1/2 cup orange juice Freshly squeezed for bright sweetness.
- 1/4 cup lime juice Tart and zesty for balance.
- 1 small yellow onion, chopped Adds depth to the marinade.
- 6 cloves garlic, minced Enhances every facet of the dish.
- 2 oz achiote paste Brings deep, earthy flavor.
- 1 tbsp ground coriander Warm and citrusy flavor.
- 1 tbsp ground cumin Imparts a slight smokiness.
- Kosher to taste salt Enhances flavors.
- 2 tsp smoked paprika Adds depth and smokiness.
- 2 tsp dried oregano Offers fragrant profile.
- 1 tsp black pepper Provides a gentle kick.
- 1 tsp chipotle chili powder Adds heat and smoky flavor.
For the chicken
- 4–5 lbs bone-in chicken thighs, skin removed Tender and juicy, perfect for grilling.
Instructions
Marination
- In a large bowl or resealable bag, whisk together the olive oil, orange juice, lime juice, chopped onion, minced garlic, achiote paste, and all the spices until smooth.
- Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover the bowl or seal the bag tightly.
- Place it in the refrigerator for at least 4 hours, or preferably overnight. Before cooking, let the chicken sit at room temperature for 20–30 minutes.
Grill Method
- Preheat your grill to medium-high heat (425°F – 450°F). Lightly grease the grates with vegetable oil.
- Once the grill is hot, place the marinated chicken thighs on the grates. Grill for about 5–7 minutes on each side, looking for an internal temperature of 175°F.
- Once cooked, allow the chicken to rest for 5 minutes before serving.
Oven Method
- Preheat your oven to 400°F and line a baking sheet with foil, lightly greasing it.
- Arrange the chicken thighs in a single layer on the baking sheet. Bake for 25–35 minutes until the internal temperature reaches 175°F.
- For an extra charred finish, turn on the broiler for the last few minutes of cooking.
Serving
- Serve the hot chicken with warm tortillas, Mexican street corn, or cilantro lime rice and fresh salsa.
Notes
Common mistakes include rushing the marination process and not allowing the chicken to rest. For healthier alternatives, consider skinless chicken breasts and low-sodium options.