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San Antonio Grilled Mexican Chicken Marinade Recipe

San Antonio Grilled Mexican Chicken Marinade Recipe
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The San Antonio Grilled Mexican Chicken Marinade Recipe delivers juicy, tender chicken infused with smoky, tangy, and spicy Tex-Mex flavors. Perfect for grilling enthusiasts, this easy-to-make marinade uses simple pantry staples and fresh ingredients to create a bold and flavorful dish ideal for family dinners, barbecues, and casual cookouts.

Ingredients

Scale

Marinade Ingredients

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon honey or agave nectar

Instructions

  1. Prepare the Marinade: Combine fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, pepper, and honey or agave nectar in a bowl. Whisk until all ingredients are thoroughly mixed and the marinade is smooth and vibrant in color.
  2. Marinate the Chicken: Place your choice of chicken pieces (breasts, thighs, or drumsticks) in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 2 hours, ideally overnight, to allow flavors to deeply penetrate the meat.
  3. Prepare Your Grill: Preheat your grill to medium-high heat. Ensure that the grates are clean and lightly oiled to prevent sticking and promote beautiful grill marks and even cooking.
  4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off, then place it on the grill. Cook each side for about 5 to 7 minutes or until the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to achieve a nice sear.
  5. Rest and Serve: Transfer the grilled chicken to a platter and let it rest for 5 minutes to lock in juices, ensuring each bite is tender and flavorful.

Notes

  • Marinate Longer: For maximum flavor, marinate overnight but no longer than 24 hours to avoid a mushy texture.
  • Room Temperature Chicken: Let the chicken sit at room temperature for 20 minutes before grilling to ensure even cooking.
  • Use a Meat Thermometer: Check the internal temperature for perfectly cooked, juicy chicken.
  • Don’t Overcrowd the Grill: Leave space between pieces for even heat distribution and proper charring.
  • Save Extra Marinade: Boil leftover marinade if you want to use it as a sauce, but never use it raw for food safety.

Nutrition

Keywords: San Antonio grilled chicken, Mexican chicken marinade, Tex-Mex chicken, grilled chicken recipe, smoky chicken marinade, easy chicken marinade, backyard barbecue chicken

Find it online: https://linacorner.com/san-antonio-grilled-mexican-chicken-marinade-recipe/