Monday, January 30, 2023

Grilled Tex Mex Chicken

4 chicken breasts, skin-on, bone-in
1 tbsp olive oil
2 tbsp lime juice, fresh squeezed
1 tbsp chili powder
2 tsp onion powder
1 tsp paprika
1 tsp cumin, ground
1 tsp oregano, dry
1/2 tsp garlic powder
1/4 tsp cloves, ground
1/4 tsp red hot chili pepper flakes
1/2 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp brown sugar, packed
1 lime, cut in eight wedges

1. Add the chicken to a large bowl or plastic re-sealable bag. Drizzle oil and fresh squeezed lime juice over chicken. Close bag and use your fingers to massage liquid to coat all sides.
2. Combine the spices – chili powder, onion powder, paprika, ground cumin, dry oregano, garlic powder, ground cloves, red hot chili pepper flakes, salt, freshly ground black pepper and brown sugar in a bowl. Add to chicken pieces in the bag and seal. Shake in the bag so spices coat all sides of chicken. Refrigerate for at least an hour and preferably over-night to allow time for the flavours to set.
3. Preheat grill to medium heat. Grill the chicken, starting bone side up, turning once, until fully cooked and browned – about 20 minutes or until a thermometer inserted into the chicken reads 165°F. To prevent burning and ensure even cooking it is best to grill chicken on top shelf of the barbecue with lid down. Check periodically to make sure you don’t have flare-ups.
4. Cut fresh lime into wedges and serve with chicken so diners can squeeze fresh lime juice over.

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