Mexican Grilled Chicken Recipe

Grilled chicken breasts garnished with cilantro served on a plate with grilled jalapeños, with bowls of lime wedges and white rice in the background. Fresh cilantro is placed next to the plate on a wooden surface.

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Grill up bold flavor with this Mexican Grilled Chicken Recipe. Marinated in lime, cilantro, and spices—it’s quick, tasty, and family-friendly.

Prep Time1 10

Cook Time16

Total Time1 30

Course: Lunch or Dinner

Cuisine: Mexican

Servings: people

Calories: 525kcal

Author: Maggie Unzueta

Ingredients

4 chicken breasts boneless
½ cup lime juice
½ cup oil
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon ground oregano
1 teaspoon ground cumin
1 tablespoon garlic powder
1 jalapeno sliced
1 bunch cilantro chopped

Instructions

In a large sealable bag, add all the ingredients.
Mix to combine.
Marinade for 1 hour, up to overnight.
Heat your grill to 375°F.
Lightly oil the grates to prevent sticking. Remove the chicken from the marinade and let any excess drip off.
Place the chicken on the grill and cook for about 6–8 minutes on each side, flipping once, until fully cooked.
The internal temperature should reach 165°F.
Let the chicken rest for a few minutes before slicing.
Serve and enjoy!

Notes

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great and are extra juicy when grilled.

Is it spicy?
The jalapeño adds a gentle heat, but it’s not overpowering. Remove the seeds if you want it milder, or leave them in for more of a kick. To make it spicy, add ½ teaspoon ground chile de arbol or ½ teaspoon ground cayenne.

Nutrition