Mexican Chicken Marinade
Servings 4 chicken breasts
Ingredients
- ½ bunch cilantro roughly one cup, stems and leaves
- 2 medium limes zested and juiced
- ½ cup olive oil
- 2 tablespoons honey
- 2 tablespoons chili powder plus extra for sprinkling
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds chicken breasts, thighs, legs, or wings
Instructions
- Using an immersion blender (affiliate), combine ½ bunch cilantro, half of the lime zest, ½ cup olive oil, 0.5 medium limes, 2 tablespoons honey, 2 tablespoons chili powder , ½ teaspoon salt and ½ teaspoon pepper.
- Clean and trim the chicken, then place it into a gallon-size Ziploc bag.
- Cover the chicken with the marinade and refrigerate for at least 30 minutes (up to 24 hours).
- Heat the grill to 350°F (177°C). Once hot, clean the grill grates and spray with grill spray.
- Remove the chicken from the bag using grill tongs and place it on the grill over direct heat. Discard the remaining marinade.
- Grill for about 18 minutes, flipping every 6 minutes (one side of the thighs will be grilled twice), or until the chicken reaches an internal temperature of 165°F.
- Garnish with the remaining lime zest, a teaspoon or so of chili powder, and more chopped cilantro.
Notes
- Marinate for at least 30 minutes, or up to 12 hours for maximum flavor.
- No grill? You can bake this in a 350°F (177°C) oven or sear it in a skillet on the stovetop.
- Leftovers keep in the fridge for 3-4 days, or in the freezer for up to 3 months.
Nutrition
Serving: 0.25lbs | Calories: 2334kcal | Carbohydrates: 14g | Protein: 1g | Fat: 254g | Saturated Fat: 71g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 121g | Cholesterol: 193mg | Sodium: 358mg | Potassium: 126mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1272IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg
