San Antonio Grilled Red Pepper Mexican Chicken Marinade Recipe
This San Antonio Grilled Red Pepper Mexican Chicken Marinade is a bold, smoky Tex-Mex favorite. Roasted red peppers, citrus, and spices create a flavorful, tenderizing marinade perfect for grilling, baking, or pan-searing. Marinate for at least 4 hours for juicy, charred chicken that pairs perfectly with tortillas, rice, or street corn.
Ingredients
For the Marinade:
- 2 large roasted red bell peppers (peeled and deseeded)
- 3 cloves garlic (minced)
- ½ small onion (chopped)
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts
Optional:
- 1 tablespoon honey (for a slightly sweet balance)
- ½ teaspoon chipotle powder (for extra smokiness)
Instructions
Step 1: Roast the Red Peppers
- Preheat the oven to 450°F (230°C) or set a gas burner to high.
- Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin is charred. If using a gas flame, rotate peppers directly over the flame until evenly blackened.
- Transfer to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes.
- Peel off the charred skin, remove seeds, and set aside.
Step 2: Prepare the Marinade
- In a blender or food processor, combine roasted red peppers, garlic, onion, lime juice, orange juice, olive oil, vinegar, and all the spices.
- Blend until smooth. Taste and adjust seasoning if needed.
Step 3: Marinate the Chicken
- Place the chicken in a large ziplock bag or an airtight container.
- Pour the marinade over the chicken, ensuring it is fully coated.
- Seal and refrigerate for at least 4 hours, preferably overnight for the best flavor.
Step 4: Grill the Chicken
- Preheat the grill to medium-high heat (400-450°F / 200-230°C). Lightly oil the grates.
- Remove the chicken from the marinade, shaking off excess.
- Grill the chicken for 5-7 minutes per side (for boneless thighs or breasts) or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before serving.
Alternative Cooking Methods
- Oven: Bake at 400°F (200°C) for 20-25 minutes or until fully cooked. Broil for the last 2-3 minutes for extra charring.
- Pan-Sear: Heat a skillet over medium-high heat with a little oil, cook for 5-6 minutes per side.
- Air Fryer: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Notes
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 38g
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Sodium: 750mg