San Antonio Grilled Red Pepper Mexican Chicken Marinade Recipe
This recipe transforms simple chicken into a smoky, juicy, and flavorful dish with a delicious marinade made of grilled red peppers, lime, garlic, and Mexican spices. It's perfect for grilling season and will have everyone at the table asking for seconds.
Equipment
- 1 Grill Preheat to medium-high heat
- 1 Blender or Food Processor For blending marinade ingredients
- 1 Knife For chopping garlic and peppers
- 1 Cutting Board To prepare the vegetables
Ingredients
- 4-6 pieces Chicken boneless Thighs or breasts work well
- 2 pieces Red Bell Peppers Grill for smoky flavor
- 2 tbsp Lime Juice Freshly squeezed for best taste
- 3 cloves Garlic Cloves Fresh and chopped
- 2 tbsp Olive Oil For smoothness
- 1 tbsp Honey Adds subtle sweetness
- 1 tsp Chili Powder Signature smoky spice
- 1 tsp Ground Cumin Earthy and warm
- 1 tsp Paprika Adds depth and color
- 1 pinch Salt To taste
- 1 pinch Black Pepper To taste
- Optional tbsp Cilantro Chopped Fresh and herby twist
- Optional pieces Jalapeños For extra heat
- Optional tsp Smoked Paprika For extra smokiness
Instructions
- Prepare the Grill & Red Peppers: Preheat grill to medium-high heat. Slice red bell peppers in half and place them on the grill with the skin side down. Grill for about 10 minutes until the skins are charred and the peppers are soft.
- Blend the Marinade: In a blender or food processor, combine grilled red peppers (peeled), garlic, lime juice, olive oil, honey, chili powder, cumin, and paprika. Blend until smooth and well combined. Add jalapeños for more heat if desired.
- Marinate the Chicken: Place chicken in a large bowl or ziplock bag. Pour marinade over chicken, ensuring each piece is well-coated. Let it marinate for at least 1 hour (overnight for deeper flavor).
- Grill the Chicken: Preheat the grill again. Grill the marinated chicken for 5-7 minutes on each side until cooked through (internal temperature should be 165°F/75°C). Brush with leftover marinade while grilling.
- Rest and Serve: After grilling, let chicken rest for about 5 minutes before serving. Serve with your favorite sides.
Notes
- Marinate the chicken overnight for a deeper flavor.
- Adjust the amount of chili powder or jalapeños to suit your desired spice level.
- You can use leftover marinade to create a sauce—just simmer it on the stove for a few minutes to kill any bacteria.
- Grilled vegetables like corn, zucchini, and bell peppers make great side dishes to complement this chicken.
- This recipe is also great for BBQs, and you can make it into chicken skewers or wings for finger foods.