Recipe by Elizabeth Kurtz

Mexi-Cali Grilled Chicken

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Mexi-Cali Grilled Chicken
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 15 Minutes
Diets
- No Refined Sugar

This juicy chicken has both fresh California flavors and traditional Mexican flavors; it’s complex and simple all at the same time. The lime juice and lime zest are a must, so don’t leave them out!

Ingredients

Chicken

  • 8–12 pieces boneless chicken cutlets, white or dark meat (or bone-in chicken pieces)

  • 2 tablespoons Gefen Canola Oil, plus more to grease the grill

Marinade

  • 1 (12-ounce) bottle Mexican beer or regular beer

  • 1 cup water

  • 2 tablespoons Gefen Honey or 1/4 cup light agave nectar

  • 2 tablespoons Haddar Kosher Salt

  • 1 tablespoon chili powder

  • 1 and 1/2 teaspoons cumin

  • 1 teaspoon freshly ground black pepper

  • 4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic

  • 4 sprigs fresh oregano

  • 1 lime, quartered

Spice Rub

  • 1 tablespoon chili powder

  • 1 tablespoon granulated garlic

  • 1 tablespoon granulated garlic

  • 1/2 tablespoon cumin

  • 1/2 tablespoon smoked paprika

  • 1/2 tablespoon Haddar Kosher Salt

  • 1/2 teaspoon freshly ground black pepper

  • ground mustard

For Serving

  • lime zest

  • lime juice

  • salsa

  • guacamole

  • grilled peppers

Directions

Marinate

1.

In a large saucepan over high heat, stir together the beer, water, honey, salt, chili powder, cumin, pepper, garlic, oregano, and lime pieces until the salt dissolves. Remove from heat and set aside to cool.

2.

Pour the marinade into a large zip-top bag and add the chicken. Seal the bag and refrigerate at least one hour and up to eight hours.

Prepare the Spice Rub

1.

In a small bowl, mix together the chili powder, granulated garlic, sugar, cumin, paprika, salt, pepper, and mustard. Set aside.

Grill

1.

Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375 degrees Fahrenheit to 450 degrees Fahrenheit, reduce the burners to low heat (see “Indirect cooking technique,” below).

2.

Remove the chicken from the marinade and discard the marinade. Pat dry and brush with 2 tablespoons oil. Coat evenly with the spice rub.

3.

Grill the chicken for three minutes. Flip and continue cooking until just cooked through, about four more minutes, depending on the thickness.

4.

Sprinkle chicken with lime zest, drizzle with lime juice, and serve with salsa, guacamole, and grilled peppers.

Notes:

Indirect cooking technique: Some people prefer to turn off the burners directly below the chicken, leaving on only the adjacent or side burners (especially for cutlets and burgers, as they cook quickly and can dry out if overcooked). Cover the grill, keeping the side burners on high to maintain a temperature around 350 degrees Fahrenheit. Cook the chicken for five minutes, then flip and cook on the second for three more minutes, or until cooked through.

Make ahead: This chicken can be marinated ahead of time and grilled right before serving, or frozen in the marinade. Defrost in the refrigerator, then bring to room temperature before grilling.

Credits

Photography and Styling by Chay Berger

Recipe tags

California chicken easy prep Elizabeth Kurtz freezer-friendly grilled chicken juicy Mexican summer
Mexi-Cali Grilled Chicken

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