san antonio grilled red pepper mexican chicken marinade recipe
Discover the bold flavors of this San Antonio Grilled Red Pepper Mexican Chicken Marinade Recipe. Packed with smoky, spicy, and tangy ingredients, this marinade is perfect for giving your chicken a deliciously unique twist. Easy to prepare, it’s sure to elevate your grilling experience!
Ingredients
- Red Bell Peppers: 2 large roasted until charred for a smoky depth.
- Fresh Lime Juice: From 2 limes for tanginess and a hint of acidity.
- Garlic: 4 cloves minced to add robust flavor.
- Olive Oil: 1/3 cup to create a smooth marinade base.
- Chili Powder: 1 teaspoon for a touch of heat.
- Ground Cumin: 1 teaspoon to bring a warm, earthy tone.
- Paprika: 1 teaspoon preferably smoked, for additional smokiness.
- Salt: 1 teaspoon to enhance all the flavors.
- Fresh Cilantro: ¼ cup chopped for a fresh, herbal finish.
Instructions
- Roast the Red Peppers: Preheat your grill or broiler. Place the red peppers directly on the heat source and roast, turning occasionally, until the skin is evenly charred. Once charred, place them in a covered bowl for 10 minutes. This allows the skins to loosen. Peel off the skins, remove the seeds, and set aside.
- Blend the Marinade: In a blender or food processor, combine the roasted peppers, lime juice, garlic, olive oil, chili powder, cumin, paprika, and salt. Blend until smooth. Stir in the chopped cilantro.
- Marinate the Chicken: Place your chicken cuts (breasts, thighs, or drumsticks) in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.