Southwest Grilled Chicken
Ever bite into perfectly seasoned chicken with that warm, smoky Tex-Mex flavor? That’s exactly what this Southwest Grilled Chicken delivers—bold, zesty, and packed with flavor.
Why You Will Love This Recipe
Tired of the same old grilled chicken? This Southwest Grilled Chicken recipe is a game-changer. Using our homemade Southwest Spice Blend, you’ll whip up a quick marinade and creamy southwest sauce that layer in bold flavor from the inside out.
Grill it, slice it, and serve it however you like—on tacos, salads, bowls, or straight off the grill. Pair it with our Grilled Mexican Street Corn Salad or Borracho Beans, and you’ve got yourself a Tex-Mex feast.
Ingredients You’ll Need:
- Boneless, skinless chicken breasts (or thighs)
- Southwest marinade
- Optional: Southwest Sauce for topping
Feel free to use any chicken you like. We’re using chicken breasts for this recipe, but boneless, skinless thighs also work great.
How To Make Southwest Grilled Chicken
Place the chicken in a ziplock bag or container. Pour the marinade over the chicken and mix well so all the chicken is covered. Refrigerate and marinate for at least 4 hours, but overnight is best.
Set the grill up for two stations: direct heat and indirect heat. When the grill is ready, place the chicken over direct heat and grill, turning to avoid burning. Once both sides are cooked to your satisfaction, remove to indirect heat and cover until the internal temperature reaches 165 degrees Fahrenheit.
Remove and serve with your favorite sides or in any manner you want. For us, this is going on salads or tacos.
There is no real wrong way on how to serve this. It’s great for meal prep, for any tex-mex dish, or even a keto snack. The flavors are amazing, it’s visually appealing, and it’s not at all difficult.
I am sure that this southern grilled chicken will become a favorite go-to of yours just as it has here.
Tips
Thinner is quicker: If you plan on chopping up your chicken, before adding it to the marinade, you can slice the chicken breasts in half, creating two thin breasts per. This will allow them to cook faster.
Got extra room on the grill: Throw on some corn on the cob. This chicken goes GREAT with some grilled corn.
Let it rest: After grilling, let the chicken rest 5 minutes before slicing to retain juices.
Want extra char? Finish over high heat for 30 seconds per side to get those signature grill marks.
Variations
Use chicken thighs: Boneless, skinless thighs stay juicy and are more forgiving on the grill.
Oven-friendly: No grill? Bake at 400°F for 20–25 minutes, or pan-sear and finish in the oven.
Make it spicy: Add a dash of cayenne or diced jalapeño to the marinade for extra heat.
Taco twist: Serve chopped chicken in warm tortillas with shredded lettuce, cheese, and the southwest sauce.
FAQ’s
Any grill works—charcoal, gas, or pellet. Just aim for two-zone cooking to manage the heat.
Yes! You can marinate the chicken up to 24 hours in advance. Cooked chicken keeps well in the fridge for 3–4 days.
Other Amazing Recipes From The Grill
Southwest Grilled Chicken Recipe
Ingredients
- 2 lbs Chicken breasts thighs just as good
- 1 batch Southwest marinade
- 1 batch Creamy southwest sauce optional
Instructions
- Place chicken in a ziplock bag or container.2 lbs Chicken breasts
- Pour the Southwest marinade over the chicken, making sure it’s fully coated.1 batch Southwest marinade
- Seal and refrigerate for at least 4 hours (overnight is best).
- Set up grill with two zones: direct and indirect heat.
- Grill chicken over direct heat, turning to avoid burning.
- Move to indirect heat, cover, and cook until internal temp reaches 165°F.
- Let rest 5 minutes before serving.
- Serve sliced over salads, in tacos, or with your favorite sides.