Extremely flavorful and extremely juicy, with perfect grill marks too, these Mexican grilled chicken breasts are also super-simple to make. They start with an easy but delicious marinade and then it’s time to grill!
The best grilled chicken breasts start with a great marinade. This one has Mexican-inspired flavors like lime, cilantro, and cumin, and it’s super-easy to prepare. A quick cook on the grill after marinating gives you juicy and delicious chicken with intense flavor. Serve as is, or slice it up to serve in tacos or on top of a salad.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Should I Marinate Chicken Breasts?
Yes, absolutely! This is a simple marinade to mix up and keeps your chicken moist and tender on the grill while adding great flavor. There’s enough salt in the marinade so that you get the great effects of a brine as well.
We have acidity from the lime juice, a tiny bit of heat from hot sauce and chili powder, and wonderful savory flavor from dried seasonings like garlic powder, dried cilantro and oregano, and paprika.
You only need to marinate for 90 minutes (maximum should be 2 hours for or it’ll be too salty). If you need to marinate longer than that, omit the salt from the marinade recipe and then salt the chicken directly before grilling.
If you’d like to try a version with more fresh ingredients, try my Mexican Chicken Marinade recipe which gets pureed. So it has fresh garlic and onion instead of the powders, as well as fresh cilantro and a jalapeño pepper, essentially all juiced right into the marinade.
Grilling Times And Temperature
Like with my grilled boneless chicken thighs, you want to heat the closed grill to high heat which is around 450°F. If your grill doesn’t have a thermometer, test the temperature by opening the lid and then holding your hands palm down 5 inches above the grill grate. If you need to pull your hands away from the heat within 2-4 seconds, it’s hot enough.
Remove the chicken breasts from the marinade and discard the excess. Pat the chicken dry and coat with some oil before putting the chicken on the grill. You want the rounded, nicer looking side to be face-down on the grill to start for the best grill marks.
You’ll cook the chicken directly over the heat for 5 minutes with the cover on without moving them around. Then, flip the chicken breasts and cook on the second side until heated through to 160°F, 4-7 more minutes. It’s best to test the temperature with a thermometer inserted into the thickest part.
Then take the chicken off the grill and let it rest for 5 minutes. It will come up to the safe temperature of 165°F in this time.
More Grilled Chicken Recipes
Browse our full collection of chicken recipes, or try one of these favorites for the grill next time.
Podcast Episode: Grilling Chicken Breasts
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
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Mexican Grilled Chicken Breasts Recipe
These Mexican grilled chicken breasts are so flavorful and juicy. Start with a 90-minute marinade and then it’s time to grill!
- Prep Time: 5 minutes
- Marinate: 90 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Grilled
- Cuisine: American
Ingredients
- 1 cup water
- 1 Tbsp. kosher salt
- 1 lime, zested and juiced
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried cilantro
- 1 tsp. hot sauce
- 1 tsp. chili powder
- 1 tsp. dried oregano leaves
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground cumin
- 2 Tbsp. cooking oil, divided
- 4 (6 oz.) boneless skinless chicken breasts
Instructions
- Measure water and salt into a zip-top bag. Seal and shake until salt is dissolved. Add the lime juice and zest, garlic powder, onion powder, cilantro, hot sauce, chili powder, oregano, smoked paprika, cumin, and 1 tablespoon of the cooking oil. Seal and shake to stir.
- Add the chicken breasts to the bag. Remove as much air as possible as you seal the bag. Shake gently to surround chicken in liquid. Refrigerate for 90 minutes.
- Prepare grill for direct cooking over high heat.
- Remove chicken from the bag. Discard marinade. Pat chicken dry with paper towel. Coat all over with the remaining tablespoon of oil.
- Put chicken onto grill with the rounded, nicer side down. That will be the presentation side and you want it to get the best grill marks. Cook covered for 5 minutes without disturbing it.
- Flip chicken and cook on second side until heated through to 160°F, 4-7 more minutes.
- Remove chicken from grill and let for 5 minutes before serving.
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