Description
This juicy, marinated grilled chicken is infused with bold Mexican flavors and served with creamy queso sauce for a delicious meal.
Ingredients
Units
Scale
For the Chicken Marinade:
- 2 lbs (900 g) boneless, skinless chicken thighs or breasts
- 1/4 cup olive oil
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp orange juice
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Queso Sauce (Optional):
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded Mexican blend cheese
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- Salt to taste
Instructions
Marinate the Chicken:
- Prepare the Marinade:
- In a large bowl or resealable plastic bag, combine olive oil, lime juice, orange juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper.
- Marinate the Chicken:
- Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.
Grill the Chicken:
- Preheat the Grill:
- Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
- Cook the Chicken:
- Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.
Make the Queso Sauce (Optional):
- Prepare the Sauce:
- In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
- Add the Cheese:
- Reduce the heat to low and stir in the shredded cheese, garlic powder, chili powder, and a pinch of salt. Cook, stirring, until the cheese is fully melted and the sauce is creamy.
Serve:
- Plate the Dish:
- Serve the grilled chicken over rice, topped with the queso sauce if desired. Add tortillas, beans, or grilled vegetables on the side. Garnish with fresh cilantro and lime wedges.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños to the marinade.
- If you don’t have a grill, you can cook the chicken in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for 20-25 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.