Mexi-Cali Grilled Chicken


Serves 8
Open your BBQ with this terrific grilled chicken.
I call this Mexi-Cali chicken because it has both fresh California flavors and some traditional Mexican flavors. Don’t be afraid though, it is just a juicy, flavorful chicken, that is complex and simple all at the same time. I serve it with Mexican Cabbage Slaw, grilled corn, red rice (from CELEBRATE), or with roasted butternut squash and salsa and guacamole.

Marinade:
2 tablespoons honey or 1/4 cup or light agave
2 1/2 tablespoons kosher salt, divided
3 teaspoons ground cumin, divided
1 teaspoon ground black pepper
4 cloves garlic, smashed
4 sprigs fresh oregano
2 tablespoons chili powder, divided
One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
8 – 12 pieces boneless chicken cutlets, white or dark meat, as desired
2 tablespoons canola oil, plus more for greasing
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper

In a large saucepan set over high heat, add 1 cup water, honey/agave, 2 tablespoons salt, 1 ½ teaspoons cumin, black pepper, garlic, oregano, 1 tablespoon chili powder, beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the marinade into a large, resealable plastic bag and add the chicken cutlets. Seal the bag and refrigerate for at least 1 hour and up to 8 hours.
Preheat the grill to high heat and grease the grill grates.

In a small bowl, add the remaining 1 tablespoon chile powder, remaining 1 ½ teaspoons cumin, granulated garlic, brown sugar, smoked paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
Remove the chicken from marinade, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the chicken for 3 minutes. Flip the chicken and cook until just cooked through, about an additional 4 minutes, depending on thickness.

Serve the chicken with guacamole, salsa and Mexican Cabbage Slaw.

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