Grilled Chicken Adobo

Debbie Quimby


I love Tex-Mex; I love chicken. This is a coming together of two loves.

★★★★★ 1 vote
40 Min
15 Min


1/2 c
onion, chopped
1/3 c
lime juice
6 clove
garlic, minced
1 tsp
dried oregano
1 tsp
ground cumin
1/2 tsp
dried thyme
1/4 tsp
ground red pepper (cayenne)
boneless, skinless chicken breasts
3 Tbsp
chopped fresh cilanto, optional


1Combine onion, lime juice, and garlic in food processor or blender. Process until onion is finely minced.
2Transfer to resealable plastic food storage bag. Add oregano, cumin, thyme, and red pepper. Knead bag until well blended.
3Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate for at least 30 minutes or up to 4 hours.
4Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade.
5Place chicken on grid 3 to 4 inches from medium-hot coals. Grill 5-7 minutes on each side or until chicken is no longer pink in the center. Transfer to serving plate and sprinkle with cilantro.
6Note: I have cooked this chicken on a George Forman grill as well. It tastes better over coals -- all grilled food does -- but it works either way.

About Grilled Chicken Adobo

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #grilled, #adobo