This Southwest grilled chicken breast recipe is made with an easy chicken marinade. This is one of the best grilled chicken marinade recipes, made with simple ingredients. The chicken breasts are tender, juicy, and packed with flavor. They have a hint of sweet and just the right amount of spice.
This southwest grilled chicken breast recipe is so versatile. You can serve it up on its own or slice it up and use it in southwest salads, enchiladas, or tacos.
We like to slice it up and make burrito bowls with rice, beans, cheese, and salsa. This recipe is perfect for summer when the weather is hot and you don’t want to turn on the oven.
Serve it up at a summer bbq and watch your friends and family scramble for seconds.
Can you use frozen Chicken Breasts to make Southwest Chicken?
If you don’t have your chicken breasts thawed yet, no worries, just pop them into the marinade frozen and let them thaw while they are marinating. Marinate for up to 24 hours.
How long does it take to grill chicken breasts?
After the grill is preheated, place the chicken breasts on the grill and cook for about 4-5 minutes on each side and you reach an internal temperature of 165 Degrees.
Take the chicken off the grill and let the grilled chicken breast sit on a platter for 5 minutes to cool a little and let the juices redistribute.
If you love grilled chicken, here are some of the best grilled chicken recipes:
- Rosemary Garlic Chicken Breasts Marinade
- Sheet Pan Chicken Fajitas
- Creamy Garlic Parmesan Chicken
- Parmesan Ranch Chicken
- Simple Oven Baked Chicken Breast
- Grilled Chicken Teriyaki
- Flamin Hot Cheeto Chicken Tenders
- Crockpot Chicken Teriyaki
- Crockpot Salsa Chicken
- Cornflake Chicken
- 3 Citrus Chicken Marinade
- Honey Mustard Grilled Chicken
- Garlic and Herb Drumsticks
- Grilled Apricot Chicken
Southwest grilled chicken breast recipe with an easy chicken marinade. This is the best-grilled chicken marinade recipes, made with simple ingredients.
- 3 large Chicken Breasts or plan on 4-6 oz per person: 4 oz per person if using in tacos
- 1/4 cup Avocado Oil or your favorite cooking oil
- 3 tbsp Lime Juice fresh is best
- 1 tbsp minced garlic
- 2 tbsp brown sugar
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne optional
- 1 chili in adobo sauce take seeds out and mince
- 1 large Lime to squeeze on after
- Salt & Pepper to taste
Start by trimming off any fat or tendons from your chicken breasts. Lay your chicken breast in a Ziplock bag or between two sheets of plastic wrap. Using a meat tenderizer, rolling pin, or the bottom of a mason jar, give the chicken a few good whacks on the thickest part of the chicken breast.
You don't need the entire chicken breast to be the same thickness but your chicken will cook much more evenly if the thickest part of the chicken breast isn't so thick. This will also make your chicken good more evenly and be more tender.
In a small bowl combine avocado oil, 3 Tbsp lime juice, garlic, brown sugar, chili powder, cumin, cayenne (optional), chili in adobo sauce. Mix with fork until all ingredients are combined.
Pour the Southwest Grilled Chicken marinade over the prepared chicken making sure you coat all sides of the chicken evenly. Let the chicken marinate for 2-24 hours.
Preheat the grill. Scrape and clean the grill if necessary. Spray the grill with non-stick cooking oil or vegetable oil before grilling. Using thongs, take the chicken out of the marinade. Salt and pepper the chicken breast. Lay the chicken smooth side down. Close the lid and let the chicken cook at approx. 375 degrees for 4-5 minutes.
If the chicken is golden brown, flip to the other side and let cook for an additional 4-5 minutes. Using a meat thermometer, check the internal temp of the chicken. Spread a thin layer of the apricot glaze on the chicken and continue to cook the chicken breast until the internal temp is 165 degrees. Place the chicken on a plate or platter and let sit for 5 minutes to let the juices redistribute. Squeeze the chicken breasts with lime juice before serving.
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