Grilled Mexican Chicken Recipe - Allrecipes.com
Grilled Mexican Chicken Recipe
  • READY IN hrs

Grilled Mexican Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. Preheat grill for high heat.
  3. 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.
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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!

 
Most Helpful Critical Review
Apr 15, 2008

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

 

8 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!

 
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.

 
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.

 
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!

 

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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.

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About the Cook

 
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