READY IN 1½ hrs

Grilled Mexican Chicken

Read Reviews (6)

"Tasty, easy to prepare chicken. Not too spicy with great flavor." — BINGADING

Directions

In a large bowl, mix the water, pineapple juice, lime juice, garlic, saffron, salt, and pepper. Place the chicken in the bowl, and marinate 45 minutes in the refrigerator. Turn chicken, and continue marinating 30 minutes.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill the chicken, turning occasionally, 45 minutes, or until juices run clear.

Kitchen-Friendly View

PREP 15 mins
READY IN 1 hr 30 mins

Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Approximate Grilling Times for Chicken and Poultry

Reviews More Reviews

Most Helpful Positive Review

Dec 20, 2008

I followed the recommendation of a previous poster and brined the chicken (always brine the chicken, anyway). Used about 2 T lime juice and a handful of cilantro - blended all into a Vita-Mix (though a blender would work as well). Phenomenal!

—Warriormom

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Most Helpful Critical Review

Apr 15, 2008

My husband and I did not like this at all. It has no flavor.

—pam3322

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7 Ratings

May 15, 2008

The key to this is soak the chicken in salt water for an hour. This seasons the chicken and keeps it juicy. The marinade is excellent!

—LISBETT

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Aug 12, 2009

The chicken that comes from this brine is juicy and delicious. The only change I made was to extend the chicken's soak in the lime/pineapple/water mixture. Let it go most of the day, pulled it out, grilled it, and it was great.

—McCrearyacres

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Oct 18, 2008

I did not add all the water and I did not have saffron. I did use smoked black pepper, I also doubled the amount of juices. This is the best chicken it is really tender and flavorful. It is very forgiving I converted the the recipe for 30 and it still worked great I still used less water.

—cda

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Oct 04, 2011

we cut the chicken into chunks, used real lime, doubled the saffron b/c ours was a bit old, and rather than marinating, we cooked the chicken directly in the marinade. we added a bit of corn starch and put it over rice. Very tasty!

—A & B

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Nutrition

Calories
291 kcal
15%

Carbohydrates
1.5 g
< 1%

Cholesterol
97 mg
32%

Fat
17.1 g
26%

Fiber
0.2 g
< 1%

Protein
30.8 g
62%

Sodium
1647 mg
66%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Mexican Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 291
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 4.8g 24 %
Cholesterol 97mg 32 %
Sodium 1647mg 66 %
Potassium 292mg 8 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 30.8g 62 %
** Sugars 0.5g
Vitamin A 2 %
Vitamin C 2 %
Calcium 3 %
Iron 19 %
Thiamin 8 %
Niacin 73 %
Vitamin B6 29 %
Magnesium 10 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.