Monday, May 6, 2013

Mexican Barbecue Grilled Chicken

My boys have many food loves, but they each have their own personal favorites.  If I want to hit a dinner home run that I know they'll both enjoy, I have a short list of tried-and-true winners.  In the protein category, near the top of the list would be:

1.  Anything Barbecue
2.  Anything Mexican

Why did it take me so long to develop a recipe that combines both?

I've taken our Eastern North Carolina BBQ sauce recipe and combined it with classic Mexican flavors, and voila!  An easy dinner home run.

We grilled our chicken, but by all means, bake or broil away too.

Mexican Barbecue Grilled Chicken

1/4 cup apple cider vinegar
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground oregano
2 tablespoons canola oil
2-3 pounds bone-in chicken

Combine all ingredients in a large dish or plastic bag, wherever you are going to marinate your chicken (why use an extra bowl to mix the marinade--that's just more dish washing!):

Give the ingredients a good stir:

Add the chicken and marinate for at least 1 hour, or up until overnight:

Grill over medium-high heat.  The time depends on whether you chicken is boneless or not; bone-in chicken will take longer, but grill until the meat is no longer pink inside (these chicken legs took about 15 minutes).

Stock photo--we ate our outside and I blame the gorgeous day for distracting me from taking a picture.  Or the wine.

Serves 4.

Life is sweet,


Heather said...

This is so, so good! We baked it instead of grilled it, and it was delicious. I cannot wait to try it on the grill!

Sweet Pea Chef said...

Thanks Heather!!!

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