Yucatan Grilled Chicken

adapted from "Hot and Spicy" by Marlena Spieler

Yield: 4 servings
Community Recipe from

Ingredients

  • Marinade
  • 2 oranges juiced
  • 2 limes juiced
  • 2 lemons juiced
  • 3 clove(s) garlic minced
  • 1 serrano or jalapeno pepper thinly sliced
  • 1/2 teaspoon(s) oregano minced
  • 1 tablespoon(s) chile powder
  • 1 teaspoon(s) cumin
  • 1/4 teaspoon(s) cayenne
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) grated orange rind (optional)
  • 1/2 teaspoon(s) grated lime rind (optional)
  • 1/2 teaspoon(s) grated lemon rind (optional)
  • Chicken
  • 2 pound(s) chicken pieces

Preparation

  1. 1. Combine all marinade ingredients and pour into large ziplock bag.

  2. 2. Add chicken to bag, seal and coat pieces with marinade.

  3. Place bag in fridge.

  4. If using bone-in/skin-on pieces, marinate overnight.

  5. If using boned chicken breasts, marinate no longer than 1-2 hours.

  6. 3. Remove chicken from marinade and grill (preferably over wood fire) til juices run clear when pricked with a fork.

  7. 4. Serve with avocado & tomato slices, warm, soft tortillas and a selection of salsas.

June 2012

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Yucatan Grilled Chicken Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy