Grilled Mexican Chicken Breast (Pechuga Asada)

Pechuga asada on a bed of cilantro with limes.

5 from 1 vote

Grilled Mexican Chicken Breast (Pechuga Asada)

Savor the bold flavors of Mexican grilled chicken breasts with our succulent pechuga asada. Tender, juicy chicken breast grilled to perfection!

Prep Time10

Cook Time10

Resting time5

Course: Main Dish

Cuisine: Mexican

Keyword: chicken, chicken breasts,, Mexican

Servings:

Calories: 204kcal

Ingredients

The Chicken

2 Chicken breasts Butterflied, for 4 thin breasts, about 2 lbs.

The Marinade

2 tbsp Annatto
2 tbsp Olive oil
2 tbsp Orange juice fresh
1 tbsp Lime juice fresh
2 tsp Coriander
1 tsp Onion powder
1 tsp Mexican oregano
2 cloves Garlic diced
1/2 tsp Cumin
1 1/4 tsp Kosher salt
1/4 tsp Black pepper

Instructions

Butterfly the chicken breasts by slicing them in half-width ways so you end up with four thin chicken breast cutlets.
2 Chicken breasts
Pound the chicken breast to an even thickness using a meat tenderizer or some other kitchen implement.
Repeat the process until all the chicken breasts have been pounded into an even thickness. Set aside.
Add the orange juice and lime juice to a measuring cup or bowl. Next, add all the spices. Mix to combine well. It will be thick.
2 tbsp Annatto, 2 tbsp Orange juice, 1 tbsp Lime juice, 2 tsp Coriander, 1 tsp Onion powder, 1 tsp Mexican oregano, 2 cloves Garlic, 1/2 tsp Cumin, 1 1/4 tsp Kosher salt, 1/4 tsp Black pepper
Next, add the olive oil and mix with a whisk to combine well. You will end up with a thick paste.
2 tbsp Olive oil
Add the chicken breasts to a zip lock plastic bag and add half the marinade. Mix it around to coat the chicken. You could also do this in a large bowl.
Add the remaining marinade and continue to coat the chicken until each piece is well coated.
Remove the chicken and place it into a receptacle. Smear marinade around each piece making sure they’re all well covered.
Cover and refrigerate for at least two hours. The longer you let it marinade, the more flavor you are going to have.
When you’re ready to eat, get the grill going. When it’s ready, place it over direct heat and grill for two to three minutes on each side.
If you want to ensure the chicken is done before removing it, use a meat thermometer or an instant-read thermometer. When the chicken hits 165 degrees Fahrenheit, it’s done.
Remove and let it rest for a couple of minutes before serving.
Serve this up with your favorite sides.

Notes

To finish, hit the chicken with some fresh lime juice, then serve.

Leftovers

To store leftovers, allow to cool, then store in an air-tight container and refrigerate for up to 3 days.

Nutrition