South of the Border Grilled Chicken
Ignite your taste buds with the vibrant flavors of 'South of the Border Grilled Chicken,' a zesty and smoky dish that's perfect for any grilling enthusiast. This recipe combines tender, juicy chicken breasts with a bold marinade of lime juice, garlic, and a savory blend of spices, including cumin, chili powder, and smoked paprika. For those craving a little heat, diced jalapeño adds a fiery kick, while fresh cilantro offers a refreshing finish. After just 30 minutes of marinade time and a quick turn on the grill, you'll have a restaurant-quality dish that pairs beautifully with Mexican rice, grilled veggies, or a crisp salad. Easy to make and packed with Tex-Mex-inspired goodness, this grilled chicken recipe promises to elevate your next barbecue or family dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 piece jalapeño, seeded and finely diced (optional)
Instructions
In a small mixing bowl, whisk together olive oil, lime juice, lime zest, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, and black pepper to create the marinade.
If desired, stir in the diced jalapeño for added heat.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting excess drip off, and place the pieces on the preheated grill.
Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced with a knife.
Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
Garnish the chicken with freshly chopped cilantro before serving.
Serve with your favorite sides, such as Mexican rice, grilled vegetables, or a fresh salad, and enjoy!
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.2 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
