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April 17, 2021

Mexican Grilled Chicken

Posted on March 28, 2019 by in Chicken

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Mexican Grilled Chicken

We had a Mexican Grilled Chicken Feast – sticky fingers, messy plates and lots of yummee in our tummies.

The Mexican Grilled Chicken is the easiest thing to make and think about it…… you can have chicken and veg (boring, boring) or you can have this feast. I made the chicken in my oven last night, but on the open grill, it can be so much fun. Get the family involved to help making the homemade tortillas, the guacamole, the salsa and the grilled corn.

Just a little note about the spice. I can take a lot of heat, but my husband not. So my quantities are on the mild or moderate side. Feel free in increase the heat to suite your tastebuds.

Mexican Grilled Chicken

Mexican Grilled Chicken

serves 6


1 T smoked Parika
1 T chili powder
2 T salt
3 t dried oregano
2 t ground cumin
½ t ground cinnamon
3 cloves garlic
60 ml apple cider vinegar
3 T olive oil


To spatchcock the chicken, place chicken breast-side down, with the legs towards you.
Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
Open the chicken out and turn over.
In a medium-sized glass bowl, mix together the chili powder, salt, oregano, cumin, cinnamon, garlic, vinegar and olive oil. Place the chicken in the bowl and use your hands to give the chicken a good rub, making sure the seasoning is well spread. Cover the chicken and refrigerate for at least an hour, better still overnight. Make sure to remove the chicken from the refrigerator at least 20 minutes before grilling.
Once you have removed the chicken from the marinade, keep the marinade to use for basting during the cooking period.

Mexican Grilled Chicken

You have two options here:

Oven-roasting or grilling:
To oven roast, place chicken in an oven tray and roast on 180 for about 45-50 minutes. You can test it, by pulling at the legs, if they are loose and can turn and move easily, the chicken is cooked.

To grill:

You need to prepare a medium fire, with enough coals to feed the fire during the entire cooking time. Place the chicken, skin side down, on the grill. Turn the chicken once or twice during cooking, adding a few coals if needed. Just be careful when turning the chicken not to tear the skin, the chicken will be dry. Cook until clear grill marks appear, and the juices run clear when tested, or try the “ leg test” as in oven roasting.




2 ripe avocados

1 T lemon juice

Salt  and pepper to taste

1 small onion – finely diced

1 clove garlic – minced

a ripe tomato – finely chopped

About  8 drops of Tabasco Sauce


Cut the avocados in half and remove the pips. Scoop out the flesh and place in a glass bowl. Add the lemon juice and mash with a fork. Add all the other ingredients. Taste and correct seasoning if necessary. Scoop into serving bowls and serve.

Mexican Grilled Chicken

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2 Responses to “Mexican Grilled Chicken”

  1. Ashley Judd 10 April 2019 at 1:44 pm #

    Made these tonight and they were a hit!!!!!! Thanks so much for the recipe.


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    […] this Healthy Bulgar wheat Avocado Salad in less than 30 minutes and if you feel like a piece of grilled chicken, a lamb chop of some pork to go with it, go for it. My son has chosen a vegetarian diet since late […]

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