Description
A bold and flavorful San Antonio-style grilled red pepper Mexican chicken recipe that’s perfect for backyard BBQs or a Tex-Mex feast. This easy-to-make marinade combines smoky roasted red peppers, zesty lime, and authentic Mexican spices to create tender, juicy chicken with a charred finish.
Ingredients
- 2 large roasted red bell peppers (store-bought or homemade)
- 3 tablespoons olive oil
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- 1 teaspoon honey or agave (optional)
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- 1½ pounds chicken thighs or breasts
Instructions
- Roast the Red Peppers (if using fresh): Char the bell peppers over an open flame or under a broiler until blackened. Place them in a bowl, cover, and let steam for 10 minutes. Peel and remove seeds.
- Prepare the Marinade: In a blender, combine the roasted red peppers, olive oil, lime juice, apple cider vinegar, garlic, and spices. Blend until smooth.
- Marinate the Chicken: Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring it’s fully coated. Refrigerate for at least 2 hours or overnight for maximum flavor.
- Preheat the Grill: Heat the grill to medium-high (375–400°F). Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade, letting excess drip off. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro and lime wedges for a Tex-Mex finish.
Notes
- Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Make Ahead: The marinade can be prepared 3 days in advance and stored in an airtight container in the fridge.
- Serving Suggestions: Pair with Mexican rice, grilled veggies, or warm tortillas for a complete meal.
- Alternative Proteins: This marinade works well with shrimp, beef, or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Tex-Mex, Mexican
Keywords: Grilled red pepper Mexican chicken recipe, Tex-Mex chicken, San Antonio chicken recipe, easy grilled chicken marinade, Mexican BBQ chicken