Mexican Grilled Chicken

Method7 steps

1. 1

   Step 1: In a medium size mixing bowl combine the ingredients for the marinade. Whisk together.

   Uses ¼ cup lime juice (approx 2 limes) · 6 fl oz pineapple juice · ¼ cup cilantro (diced) · 2 cloves garlic (minced) · 1 tbsp worcestershire sauce · 2 tbsp apple cider vinegar · 1 tbsp oil (avocado, extra virgin olive oil, vegetable oil,) · 1 tbsp chili powder

2. 2

   Step 2: Coat the chicken (2 lbs) in the prepared marinade. Cover and refrigerate for 2–4 hours.

   Uses 2 lbs chicken · Chicken marinade

3. 3

   Step 3: Preheat grill to 425℉.

4. 4

   Step 4: Remove the chicken from its marinade and pat dry. Discard used raw-chicken marinade.

   Uses Marinated raw chicken

5. 5

   Step 5: Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.

   Uses Drained marinated chicken

6. 6

   Step 6: Move the chicken to indirect heat. Cook approximately 5–7 minutes more, checking with a food thermometer, until its thickest part reaches 165°F(74°C); continue cooking if needed.

   Check grilled chicken; continue until 165°F · 7 minUses Chicken seared over direct heat

7. 7

   Step 7: Rest the cooked chicken for about 5 minutes, then slice and serve.

   Rest grilled chicken · 5 minUses Fully cooked grilled chicken