These grilled Mexican chicken breasts turn out juicy and tender every time. A simple Mexican chicken marinade made with garlic, fresh lime, cumin, and coconut aminos adds bright, savory flavor without heat, making this dish family-friendly. Serve the chicken on its own, slice it for fajitas or tacos, or add it to a burrito bowl. Photos and clear step-by-step instructions are included, along with tips to prevent dry chicken breasts.
If you’ve had trouble with dry chicken breast, this recipe will help you get super juicy, flavorful grilled chicken.
Chicken breasts can be tricky, but with a few techniques you can cook them reliably well on the grill.
Follow the tips and steps below and you’ll have great results.
Grab the following ingredients
(Full measurements are in the recipe card at the bottom of this post.)
- Chicken breasts – recipe uses 2 boneless skinless breasts (about 1 lb total).
- Fresh lime juice – juice from 1 large or 2 small limes.
- Garlic cloves – 5–6 medium cloves, pressed or minced.
- Coconut aminos – a savory, slightly sweet alternative to soy sauce that brightens the marinade.
- High-heat oil – use avocado oil or another oil suitable for grilling.
- Spices – ground cumin and ground coriander; use fresh spices for best flavor.
- Kosher salt – the amount may vary by brand; adjust if using a different salt.
How to keep chicken breasts from drying out
The key is simple:
Do not let the internal temperature exceed 165°F.
Once chicken breast goes above 165°F it will begin to dry out. The most reliable way to monitor this is a fast, accurate meat thermometer so you can check doneness quickly without holding your hand over the grill. Remove the chicken as soon as it reaches 165°F and let it rest a few minutes before slicing.
How to grill Mexican chicken breasts
(See the recipe card at the end for exact measurements and a printable version.)
The process is straightforward:
- Flatten the chicken so each breast is even in thickness.
- Marinate the chicken briefly to add flavor.
- Reduce some reserved marinade into a glaze.
- Grill and finish with the glaze, watching temperature closely.
Detailed photos below show each step so you can follow along.
Flatten the chicken
Chicken breasts often taper from thick to thin. Flattening them to an even thickness helps them cook evenly and prevents the thinner end from drying out while the thicker end finishes cooking.
Marinate the chicken
Combine the marinade ingredients, reserve a portion for a glaze, then pour the rest over the chicken in the bag. Remove excess air and seal. Refrigerate the chicken for about 40 minutes, then bring it to room temperature for 20 minutes before grilling so it cooks evenly.
Make a glaze
Heat the reserved marinade in a small saucepan until it reaches a boil, then simmer for about 5 minutes to reduce and thicken slightly. Stir frequently to prevent burning. This concentrated glaze adds a glossy finish and extra flavor when brushed on the chicken during grilling.
Grill the chicken
Preheat the grill to medium, around 375–400°F. Remove the breasts from the bag, discard the bag and any excess marinade, and place the chicken on the grill. Close the lid and cook for 5 minutes, then flip.
What to serve with grilled chicken
This grilled Mexican chicken pairs well with many sides. Ideas include grilled vegetables such as bell peppers, grilled fruit like pineapple, or a fresh corn, tomato, and avocado salad. Any of these make a balanced plate alongside the chicken.
Pin this Mexican marinated chicken breast for later!
If you enjoyed this recipe, please leave a rating and share how it turned out in the comments.
Juicy Grilled Mexican Chicken Breasts
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Equipment
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Measuring cup
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Measuring spoons
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Mason jar (optional)
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Gallon-sized Ziploc bag
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Cutting board
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Tongs
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Small saucepan
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Small whisk
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Basting brush
Ingredients
- 2 boneless skinless chicken breasts around 1 lb total
- ¼ cup fresh lime juice (from 1 large or 2 small limes)
- 2 tbsp high-heat oil (such as avocado oil)
- 2 tbsp coconut aminos
- 2 tsp ground cumin
- 3 tsp kosher salt
- ½ tsp ground coriander
- 5-6 medium garlic cloves, pressed or minced
Instructions
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Place the raw chicken breasts on a cutting board and cover them with plastic wrap. Pound the thicker portion with a meat mallet or rolling pin until both sides are roughly even, about 1/3–1/2 inch thick.
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Combine the marinade ingredients in a measuring cup or small bowl and whisk until combined. Reserve about one-third of the marinade for the glaze.
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Place the flattened breasts in a sealable plastic bag and pour in the remaining marinade. Press out excess air, seal, and massage to coat the chicken. Refrigerate for 40 minutes. Keep the reserved marinade at room temperature.
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After marinating, remove the bag from the fridge and let the chicken sit at room temperature for 20 minutes before grilling.
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While the chicken warms, simmer the reserved marinade in a small saucepan. Bring to a boil, then reduce to a low boil and cook for about 5 minutes, stirring frequently, until slightly reduced. Set aside.
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Preheat the grill to 375–400°F. Remove chicken from the bag and place on the grates. Close the lid and cook for 5 minutes.
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Flip the breasts, brush with the reduced glaze, and close the lid. Cook another 3–8 minutes until the internal temperature reaches 165°F.
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Remove the chicken from the grill and let rest 5–10 minutes before slicing. Optionally brush with a little additional reserved marinade or glaze before serving.