This grilled Mexican chicken recipe is one of my favorite ways to cook chicken breasts. The chili lime marinade not only adds flavor to the chicken breasts, it tenderizes them as well. Unless you are incredibly sensitive to spicy food, don't skimp on the chili powder. It really adds incredible flavor to these chicken breasts.
Prep Time: 5 minutes
Cook Time: 16 minutes
marinating time: 20 minutes
Total Time: 41 minutes
Yield: 4 servings
- 1-1/2 lbs. boneless skinless chicken breast halves
- 1/3 cup buttermilk
- 1/4 cup lime juice
- 2 Tbsp. olive oil
- 1 Tbsp. chili powder
- 1 tsp. Worcestershire sauce
- Place the chicken breasts in a shallow bowl.
- Whisk together buttermilk, lime juice, olive oil, chili powder and Worcestershire sauce. Pour over the chicken breasts. Cover and refrigerate 20 minutes.
- Meanwhile preheat an outdoor grill, indoor grill or cast iron grill pan (compare prices) to medium-high. Remove chicken breasts from marinade, letting the excess drip off.
- Grill the chicken 5-8 minutes per side until cooked through. The cooking time will depend on the thickness of the chicken breasts. Chicken should reach an internal temperature of 165 degrees F, as measured by an instant-read thermometer. But remember, the residual heat will continue cooking the chicken for a few minutes after you remove it from the grill, so it's best to remove the chicken from the grill at 160 degrees F, then check the temperature 2-3 minutes later.