San Antonio Grilled Red Pepper Mexican Chicken Marinade Recipe
This San Antonio Grilled Red Pepper Mexican Chicken Marinade infuses your chicken with smoky, tangy, and spicy flavors. Fresh red peppers, zesty lime, and a mix of authentic Mexican spices create the perfect marinade for a juicy and tender grilled chicken.
Ingredients
- 2 large Fresh Red Bell Peppers
- 3-4 cloves Garlic
- Juice of 2 Limes
- 1/2 cup chopped Cilantro
- 1 tsp Ground Cumin
- 1 tbsp Chili Powder
- 1 tsp Oregano
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Instructions
Roast the Red Peppers:
- Place the red bell peppers under a broiler or on a grill. Turn occasionally until the skin is blackened and blistered (8-10 minutes).
- Transfer the peppers to a bowl, cover with plastic wrap, and let steam for a few minutes to loosen the skins.
- Peel the skins, remove the stems and seeds, and chop the flesh into chunks.
Blend the Red Pepper Mixture:
- In a blender or food processor, combine the roasted peppers, garlic, lime juice, cilantro, cumin, chili powder, oregano, and olive oil. Blend until smooth.
Season and Marinate:
- Taste the marinade and adjust seasoning, adding more chili powder or jalapeño for heat or lime juice or honey to balance.
- Marinate the chicken for at least 1-2 hours, ideally overnight, in a zip-top bag or shallow dish. Massage or turn the chicken to ensure even coating.
Grill the Chicken:
- Preheat your grill to medium-high (400°F or 200°C).
- Grill the chicken, turning occasionally, until it reaches an internal temperature of 165°F (75°C). Chicken breasts take about 12-15 minutes, thighs and drumsticks around 25-30 minutes.
Rest and Serve:
- Let the chicken rest for 5-10 minutes before serving to redistribute the juices.
Notes
- For optimal flavor, marinate the chicken overnight.
- Adjust the spice level to your preference by adding more or less chili powder or using jalapeños for extra heat.
- If using a two-zone grill, sear the chicken over high heat and finish cooking over indirect heat to avoid burning.