Grilled Mexican Chicken

Grilled Mexican Chicken

6
BINGADING 2

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

1 h 30 m servings 291 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1647 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Footnotes

  • Note
  • 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.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

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 (...

Most helpful critical review

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

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 (...

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!

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 o...

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...

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

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 sta...