Mexican-inspired grilled chicken

I’ve never celebrated Cinco de Mayo in the past. Working as a chef is quite demanding! Now, I finally have the opportunity. I made sure this year’s meal would be remarkable. The menu I created included pork carnitas, grilled chicken, pico de gallo, guacamole, and my special house sauce. My husband thought the chicken was really good so I had to share the recipe with you!


  • 1.5 lbs boneless skinless chicken thigh
  • 1/4 tsp lime zest
  • 1 tsp lime juice
  • 1 tsp garlic, minced
  • 2 tsp green onion, chopped
  • 1 tsp fresh oregano, leaves only
  • 1 tbs cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp chili flakes
  • 1/2 tsp each cumin and coriander powder
  • 1 tbs oil


Place all ingredients except chicken in a food processor or blender. Make sure it’s combined well. Place the chicken in a bowl or large glass dish. Pour the marinade over the chicken. Make sure the chicken is well coated on both sides. Refrigerate for at least two hours. If you refrigerate overnight, you’ll get the best flavor.

Make sure to bring out the chicken at least an hour before cooking. You can grill the chicken indoor, outdoor grill, or broil in the oven. This process can take 12 to 20 minutes. If in doubt, use a food thermometer to check if the internal temperature has reached 165 degrees Fahrenheit. Always check the thickest part of the meat.

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.

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