Best 7 Ancho Lime Marinated Bbq Chicken Recipes

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Are you searching for a tantalizing dish that will excite your taste buds and leave you craving for more? Look no further! "Ancho Lime Marinated BBQ Chicken" is a culinary masterpiece that combines the vibrant flavors of ancho chiles, tangy lime, and smoky barbecue sauce. This dish promises to deliver a unique and unforgettable dining experience. Let's embark on a culinary journey as we explore the best recipe for this extraordinary dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PICANTE BBQ CHICKEN



Grilled Picante BBQ Chicken image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 3

3/4 cup Pace® Picante Sauce
1/4 cup barbecue sauce
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

Steps:

  • Stir the picante sauce and barbecue sauce in a small bowl. Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling.
  • Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.
  • Serve the chicken with the reserved picante sauce mixture.
  • Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets.

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE



Grilled Chicken Thighs with Mango-Ancho Sauce image

Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 4

Number Of Ingredients 9

1 large mango, peeled and diced
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons ancho chile powder
½ teaspoon salt
1 tablespoon rice wine vinegar
1 tablespoon olive oil
4 (4 ounce) bone-in chicken thighs with skin
salt and ground black pepper to taste

Steps:

  • Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  • Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  • Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g

ANCHO CHILE MARINADE



Ancho Chile Marinade image

You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories     Meat

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 ounce) package dried ancho chiles (or dried pepper of choice)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 garlic cloves
1/2 red onion, quartered
1/4 cup vegetable oil
2 lbs skirt steaks

Steps:

  • Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
  • Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
  • Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken With Ancho Chili Sauce image

From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.

Provided by Brookelynne26

Categories     Chicken Breast

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 boneless skinless chicken breast halves
8 slices monterey jack cheese
3 dried ancho chiles, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons packed brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Steps:

  • For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
  • Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
  • Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).

Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE



Southwestern Lime Chicken with Ancho Chile Sauce image

Categories     Sauce     Chicken     Marinate     Dinner     Lime

Yield Makes 8 servings

Number Of Ingredients 13

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chile Sauce (recipe follows)
Special equipment: Gas or charcoal grill

Steps:

  • Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.

GRILLED CHILE-CILANTRO-LIME CHICKEN



Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g

Tips:

  • Use a flavorful marinade. The marinade is what gives the chicken its delicious flavor, so make sure to use a marinade that you love. The Ancho-lime marinade in this recipe is a great option, but you can also try other marinades, such as a garlic-herb marinade or a honey-mustard marinade.
  • Let the chicken marinate for at least 4 hours, or overnight. The longer the chicken marinates, the more flavor it will absorb. If you're short on time, you can marinate the chicken for as little as 30 minutes, but the flavor will be less intense.
  • Cook the chicken over medium heat. This will help to prevent the chicken from drying out. You can cook the chicken on a grill, in a skillet, or in the oven.
  • Use a meat thermometer to check the internal temperature of the chicken. The chicken is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Ancho-lime marinated BBQ chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful ancho-lime marinade, then grilled or roasted until cooked through. The result is a tender, juicy, and flavorful chicken that is sure to please everyone at your table. So next time you're looking for a delicious and easy-to-make chicken dish, give this Ancho-lime marinated BBQ chicken a try.

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