Chook Me!

Grilled Mexican Chicken?

For Mothers day I was going to make some Mexican Chicken (since mexican food is her favorite). However, we are rennovating our kitchen and we only have a grill to cook with. (With a burner on the side, in case I need to sautee something). So what I'm asking, is does anybody have any good grilled mexican chicken recipes? Thanks!

Public Comments

1. There are some very intresting spice mixes, that you can grill chicken with, depending on which side of the atlantic you hail, you might want to try Emerils South west essence, or Schwartz Fajita mix, both are delicious when rubbed on chicken with a little oil and grilled. Serve with Guacamole and tortillas and some sliced tomato. mmm mmm Edit or alternatively use a complicated lengthy list of ingredients and maybe not taste any one of them, or like Lil d copy my answer and paste it onto your name.
2. Mexican-style fried chicken Serves 4 Preparation time over 2 hours Cooking time 10 to 30 mins Ingredients For the chicken 100ml/3½fl oz tequila 3 limes, juice only 1 red chilli, chopped 1 x 330ml/12fl oz bottle Mexican beer 1 garlic clove, chopped 8 chicken legs flour, seasoned with salt and freshly ground black pepper vegetable oil, to deep fry For the guacamole 2 ripe avocados, chopped 2 plum tomatoes, peeled, seeds removed, chopped 1 bird's eye chilli, seeds removed, chopped 1 tbsp chopped fresh coriander stems ½ tsp chilli powder 1 lime, juice only For the pico de gallo 1 red onion, finely chopped 1 red chilli, finely chopped 2 limes, juice only 2 tomatoes, chopped Method 1. For the chicken; mix the tequila, lime, chilli, beer and garlic together in a large bowl. 2. Score the chicken legs with a sharp knife and place into the marinade. Mix well to coat the chicken in the marinade, then transfer to the fridge to marinate for two hours. 3. Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) 4. Remove the chicken from the marinade and pat dry. 5. Dredge the chicken legs in the seasoned flour, then carefully place into the hot oil and deep-fry for 15 minutes, or until golden-brown and completely cooked through. 6. Carefully remove the chicken legs from the oil with a slotted spoon and drain on kitchen paper. 7. For the guacamole, place all of the guacamole ingredients into a clean bowl and mix together well. 8. For the pico de gallo, place all of the pico de gallo ingredients into a clean bowl and mix together well. 9. To serve, place the chicken legs into a big bowl with the bowls of guacamole and pico de gallo alongside.
3. There are some very intresting spice mixes, that you can grill chicken with, depending on which side of the atlantic you hail, you might want to try Emerils South west essence, or Schwartz Fajita mix, both are delicious when rubbed on chicken with a little oil and grilled. Serve with Guacamole and tortillas and some sliced tomato. mmm mmm
4. Try this recipe I reccommend marinatine overnight but, if you don't have that much time marinate for as long as possible. Mexican-style Grilled Chicken 6 each Chicken breast 1 tablespoon Paprika 1/2 cup Fresh lime juice about 4-5 limes 1 teaspoon Chili powder 1/3 cup Olive oil 2 teaspoon Kosher Salt 4 clove Garlic minced 3 tablespoon Cilantro chopped, plus extra for garnish How to: Place the chicken in a 9-by-13-inch pan. In a medium bowl, combine the remaining ingredients except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator. Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill the chicken for about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs.
5. Chicken Fajitas Cut boneless breasts in strips and marinate in lime juice, garlic, cumin and a little oil, for at least an hour. Grill your strips and saute some green peppers and onions cut in strips in a little oil. Serve in warmed flour tortillas.