San Antonio Grilled Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts or thighs
02 -
1/4 cup olive oil
03 -
2 tablespoons lime juice, freshly squeezed
04 -
3 cloves garlic, minced
05 -
1 tablespoon chili powder
06 -
1 teaspoon cumin powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon cayenne pepper (optional, for extra heat)
12 -
1 tablespoon chopped cilantro (for garnish)
# Instructions:
01 -
In a bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, oregano, salt, ground black pepper, and cayenne pepper (if using).
02 -
Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
03 -
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for 7-10 minutes per side, or until the internal temperature reaches 75°C (165°F) and the chicken is thoroughly cooked.
04 -
Let the chicken rest for a few minutes before slicing. Garnish with fresh chopped cilantro and serve with sides like grilled vegetables or rice.
# Notes:
01 -
For added smokiness, grill the chicken over indirect heat or add wood chips to the grill.
02 -
Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
03 -
This marinade also works well for pork or shrimp.