San Antonio Red Grilled Mexican Chicken Marinade Recipe
A vibrant and flavorful grilled chicken dish marinated in achiote paste, citrus juices, and traditional spices. Perfect for family meals or summer grilling, it’s served with warm tortillas, Mexican rice, and refried beans.
Equipment
- Poultry shears
- Cutting board
- 9×13 baking dish
- Grill (gas or charcoal)
- Meat thermometer
Ingredients
For the Marinade:
- 3-4 lb. whole chicken spatchcocked (see below)
- 1 red bell pepper roasted and peeled
- 1/4 white onion chopped
- 2 garlic cloves minced
- 1 orange juiced
- 1 lime juiced
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1/4 cup chopped cilantro stems
- 2 tablespoons olive oil
For Serving:
- Corn tortillas warmed
- Lime wedges
- Grilled scallions
- Mexican rice
- Refried beans
- Salsa verde
- Chopped cilantro
Instructions
- Prep the Chicken
- Spatchcocking your chicken ensures it cooks evenly and more quickly. If you're new to this technique, don’t worry—it's easier than it looks! Simply remove the backbone using poultry shears and flatten the chicken. This method not only reduces cooking time but also enhances the marinade’s ability to penetrate the meat.
- Make the Marinade
- Blend all marinade ingredients in a food processor or blender until smooth. The roasted red bell pepper adds a sweet, smoky flavor that perfectly complements the tangy citrus and earthy spices. Pour the marinade over the spatchcocked chicken, ensuring every part is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
- Prepare the Grill
- A clean grill is essential to prevent sticking. Lightly grease the grates before preheating. For direct heat cooking, use medium heat on a gas grill or keep hot coals on one side for a charcoal grill setup.
- Grill the Chicken
- Remove the chicken from the marinade, letting any excess drip off. Place it skin-side down over direct heat for about 5 minutes to achieve a crispy skin. Then, move the chicken to indirect heat, cover the grill, and cook for about 1 hour or until the internal temperature reaches 165°F.
- Slice and Serve
- Allow the chicken to rest for 10 minutes before slicing. Serve with warm corn tortillas, fresh lime wedges, grilled scallions, and your favorite sides like Mexican rice and refried beans. Don’t forget a generous dollop of salsa verde for that extra kick!
Notes
- Spatchcocking: Prepping the chicken this way ensures even cooking and juicy results.
- Marination: Let the chicken marinate for at least 4 hours or up to 24 hours for deeper flavor.
- Storage: Freeze raw chicken in the marinade or cooked chicken for up to 6 months.
- Cooking Method: Can be grilled or roasted in the oven for flexibility.