This recipe for Mexican Grilled Chicken is so flavorful with an extremely quick marinade. It’s a great weeknight meal for how quickly it comes together, and it can be easily frozen and used for lunch salads or other meals throughout the week.
Chicken Breasts | Garlic | Salt Pomegranate / Tart Cherry Juice Cumin | Chili Powder Smoked Paprika | Olive Oil
MARINATE THE CHICKEN Mix together all the ingredients and fully cover the chicken in the marinade. Marinate in the fridge for 2 - 12 hours.
GRILL THE CHICKEN Preheat the grill to 400-450°F. Rub a small amount of oil on the grates using a paper towel and tongs. Place the chicken onto the grill and close the lid.
Cook on both sides. The chicken is ready to flip when it easily releases from the grill grates and has nice grill marks.
ENJOY!
Place onto a serving plate and cover with foil to keep warm until ready to serve.
Two thumbs up from my family. So tasty!
Amy