Easy Grilled Mexican Chicken – a delicious recipe with Salt, Cumin Powder, Cayenne Powder, Garlic, Ground Coriander, Chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine all spices and set aside.
2
Rinse and pat dry chicken thighs.
3
Trim excess fat.
4
Rub generous amount of spice mixture on both sides of each thigh.
5
Heat butter in a grill pan on medium heat until a spritz of water sizzles when you throw it in.
6
Transfer chicken thighs to grill pan, and dont move them or flip them for 10 minutes.
7
Flip and cook for 5 to 10 more minutes, or until thickest piece reaches an internal temperature of 165 degrees F. Remove from heat and sprinkle with lime juice and fresh cilantro.
8
Let rest for 5 minutes.
9
Eat with rice and beans, or shred and put in any Mexican recipe you can think of: tacos, burritos, enchiladas, salad.
10
Its versatile and delicious.
306
kcal
Calories
15
g
Fat
16
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 teaspoons Salt, 2 Tablespoons Cumin Powder, 1 teaspoon Cayenne Powder, 1- 1/2 teaspoon Garlic Powder, and more.
Yes, Easy Grilled Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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