Grilled Mexican Chicken

Grilled Mexican Chicken

6 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 30 m
BINGADING
Recipe by  BINGADING

“Tasty, easy to prepare chicken. Not too spicy with great flavor.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (6)

Rate This Recipe
Warriormom
19

Warriormom

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 (though a blender would work as well). Phenomenal!

LISBETT
13

LISBETT

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!

McCrearyacres
10

McCrearyacres

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 out, grilled it, and it was great.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 1.5 g
  • < 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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