Description
As the sun sets over San Antonio, the air fills with the smoky aroma of Grilled Red Pepper Mexican Chicken, a dish that brings together family, tradition, and the vibrant spirit of Tex-Mex cuisine. Marinated in smoky chipotle peppers, zesty lime, and fresh cilantro, this recipe captures the bold flavors of the Southwest. Perfect for summer grilling, it’s a taste of Texas you won’t forget—juicy, tender chicken bursting with rich, spicy, and tangy notes that celebrate San Antonio’s culinary heritage.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar or tequila (for extra depth)
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp finely chopped red peppers (chipotle or ancho)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lime juice, apple cider vinegar (or tequila), garlic, onion, and cilantro.
- Add Spices: Stir in chopped red peppers, chili powder, cumin, oregano, brown sugar, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal and refrigerate for at least 30 minutes, up to 4 hours for boneless cuts (or up to 8 hours for bone-in).
- Preheat the Grill: Heat your grill to medium-high (about 400-450°F). Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and shake off excess. Grill for 6-8 minutes per side for boneless cuts (8-10 minutes for thighs), or until the internal temperature reaches 165°F.
- Rest and Serve: Let the chicken rest for 5 minutes before slicing. Garnish with additional fresh cilantro and a squeeze of lime.
Notes
- Side Suggestions: Serve with cilantro-lime rice, grilled corn with cotija cheese, or roasted sweet potatoes with a sprinkle of chili powder.
- Heat Level Adjustment: Adjust the spice by using more or fewer chipotle peppers. Add jalapeños or habaneros for extra heat.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F, adding a splash of water or broth to maintain moisture.
- Health Boost: This grilled chicken is a lean protein source and low in carbs, making it a healthy, flavorful option for any meal.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to 4 hours
- Cook Time: 15 minutes
- Cuisine: Tex-Mex, Mexican-American