Southwest Grilled Chicken Breast
Southwest grilled chicken breast recipe with an easy chicken marinade. This is the best-grilled chicken marinade recipes, made with simple ingredients.
Servings: 6 people
- 3 large Chicken Breasts or plan on 4-6 oz per person: 4 oz per person if using in tacos
Southwest Grilled Chicken Marinade
- 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
How to Prepare the Chicken
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.
How to Prepare the Southwest Marinade
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.
How to Grill the Chicken
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.
Serving: 6oz | Calories: 235kcal | Carbohydrates: 6g | Protein: 24g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 140mg | Potassium: 457mg | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 7.7mg | Calcium: 17mg | Iron: 0.7mg