Mexican Grilled Chicken

Name: Mexican Grilled Chicken
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 6 cups water; ¼ cup salt; ¼ cup granulated sugar; 2 Tablespoons Cornstarch; 6 boneless skinless chicken breasts; ½ teaspoon salt; ½ teaspoon pepper; ⅓ cup olive oil; ⅓ cup fresh squeezed orange juice; ½ white onion chopped; 1 large garlic clove minced; ⅓ cup chopped cilantro; 2 teaspoons oregano; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon salt; 1 teaspoon pepper; 2 limes zest; 2 limes Juiced (about ⅓ cup)

My Mexican Grilled Chicken is flavor-packed and perfect for any meal. Ready in just 50 minutes, it’s a quick and delicious option you’ll love!

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This Mexican-grilled chicken costs approximately $10.50. The recipe makes six servings, and the cost is around $1.75 per serving.

A close up picture of piece of Mexicn Grilled Chicken so you can see how juicy the chicken is.

Table of Contents

What I Love About This Mexican Grilled Chicken

Tender and Juicy Chicken: The brining process ensures the chicken remains moist and flavorful.
Family-Friendly: This is a dish that appeals to both kids and adults.
Nutritious: Lean protein and fresh seasonings for a nutritious meal.

This chicken is delicious and incredibly easy to prepare, making it perfect for busy moms who want to put a healthy dinner on the table without spending hours in the kitchen. Whether you’re grilling for a family dinner or a summer BBQ, this recipe will surely be a hit, offering a delicious, wholesome option that doesn’t compromise taste or nutrition. I love making this grilled chicken throughout the summer and year-round for a fun twist on traditional BBQ chicken.

Six grilled Mexican chicken breasts on a platter.

Ingredients and Estimated Cost:

Recipe Cost: $10.50

Per Serving Cost: $1.75

6 cups water – $0.00
¼ cup salt – $0.01
¼ cup granulated sugar – $0.08
2 Tablespoons cornstarch – $0.06
6 boneless skinless chicken breasts – $4.64
½ teaspoon salt – $0.01
½ teaspoon pepper – $0.05
⅓ cup olive oil – $0.74
⅓ cup fresh squeezed orange juice – $0.98
½ white onion chopped – $1.39
1 large garlic clove minced – $1.37
⅓ cup chopped cilantro – $0.30
2 teaspoons oregano – $0.44
2 teaspoons chili powder – $0.06
1 teaspoon salt – $0.01
1 teaspoon pepper – $0.11
2 limes zest – $0.03
2 limes Juiced about – $0.16

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2024.

All of the ingredients needed to make this recipe with text overlay labeling each ingredient.

How To Make Mexican Grilled Chicken

***For complete recipe instructions, see the recipe card below.

Mix water, salt, sugar, and cornstarch in a large bowl. Add the chicken, cover, and refrigerate for 30 minutes (no longer than an hour).

Blend olive oil, orange juice, onion, garlic, cilantro, oregano, chili powder, cumin, salt, pepper, lime juice, and lime zest until smooth.

The chicken in the brine and the sauce in a food processor.

Remove chicken from the brine, pat dry, and discard the brine.

Rub the chicken with salt and pepper.

The chicken being patted dry and then seasoned with salt and pepper.

Turn the gas grill to HIGH and close the lid. Let it preheat for 15 minutes.

Place chicken on the hot part of the grill and cook for 2-2 ½ minutes.

The grill preheated and the chicken on the grill.

Brush with sauce, turn over, and cook for 2-2 ½ minutes.

Brush with sauce one final time and cook for 1-3 minutes or until internal temperature reaches 160°F. Let chicken rest for 5 minutes before serving.

The chicken cooking on the grill with the sauce on it.

Equipment

Liquid measuring cup
Measuring cups and spoons
Mixing bowls
Grill

Storage Tips

SERVE: The chicken is best served warm off the grill. You shouldn’t leave this chicken out for longer than 2 hours.

STORE: Keep leftover chicken in an airtight container in the refrigerator for 4-5 days.

FREEZE: After grilling, it’s important to cool the Mexican chicken to room temperature before placing it in freezer-safe zipper bags. This step helps prevent condensation and freezer burn, allowing you to freeze it for up to 4 months.

Recipe FAQs

Can I brine the chicken for longer than an hour?

No, brining the chicken for more than an hour can make it too salty and change the texture.

Can I use a different type of citrus juice for the sauce?

Yes, you can substitute orange juice with lemon or lime juice, but it may alter the flavor slightly.

How do I know when the chicken is done?

Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 160°F.

How do I prevent the chicken from sticking to the grill?

Ensure the grill grates are well-oiled and preheated before adding the chicken.

The finished Mexican grilled chicken recipe on a dinner plate with some rice.

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Julia says

This recipe is AMAZING! We make it several times a month for chicken tacos, and my whole family loves it. It also tastes amazing topped with refried beans and queso. Tip if you like spicier food: make sure you’re using chili powder from an international store like a South American or Indian/desi grocer. American “chili powder” is a spice blend, whereas internationally chili powder is typically just ground dried chilis. I use Kashmiri chili powder ordered off amazon that I had on hand from making Sri Lankan fish curry. The extra spice from pure ground chilis takes the recipe to a whole new level!