Mesquite-Grilled Chicken from Uncle Julio's features tender chicken marinated in smoky mesquite spices, grilled to juicy perfection, and served with vibrant sides, offering a flavorful and satisfying meal.
Equipments
- Grill (preferably mesquite wood or mesquite wood chips)
- Chicken breasts or thighs
- Mixing bowls
- Tongs
- Brush (for oil or marinade)
- Meat thermometer
- Cutting board
- Knife
- Serving platter
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Mesquite wood chips (for grilling)
Using boneless, skinless chicken breasts or thighs ensures even cooking and tenderness when marinated in the smoky blend of smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, and mesquite wood chips. Olive oil and lime juice help to tenderize the meat while enhancing the vibrant flavor profile. Precise seasoning measurement is essential to balance the smoky, spicy, and herbaceous notes without overpowering the chicken. You should soak mesquite wood chips in water before grilling to create the distinctive smoky aroma without burning the chicken. This combination of ingredients closely replicates the unforgettable taste of Mesquite-Grilled Chicken from Uncle Julio's copycat menu.
Instructions
- Soak mesquite wood chips in water for at least 30 minutes.
- In a mixing bowl, combine olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, chili powder, and ground coriander to create a marinade.
- Add chicken breasts or thighs to the marinade, ensuring they are fully coated.
- Cover and refrigerate for at least 1 hour, preferably up to 4 hours.
- Preheat grill to medium-high heat.
- Add soaked mesquite wood chips to the grill for smoky flavor.
- Remove chicken from marinade and let excess drip off.
- Place chicken on the grill.
- Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C), turning with tongs as needed.
- Brush chicken with additional marinade or oil during grilling if desired.
- Transfer grilled chicken to a cutting board and let rest for 5 minutes.
- Slice as desired.
- Transfer to serving platter and serve with vibrant sides.
Substitution
Mesquite-Grilled Chicken from Uncle Julio's copycat menu relies on mesquite wood chips to infuse its signature smoky flavor during grilling. If mesquite wood is unavailable, hickory or oak wood chips can serve as suitable substitutes, providing a similarly rich, smoky taste. You can also use a stovetop grill pan or oven broiler if an outdoor grill is not accessible, though the flavor may be less intense. Adjust the marinade quantities slightly to accommodate the thickness of chicken thighs or breasts to ensure even cooking. Using a meat thermometer will help you achieve perfectly juicy chicken by reaching an internal temperature of 165degF (74degC).
Tips
For optimal mesquite smoke flavor, ensure the wood chips are well-soaked in water for at least 30 minutes before grilling. Use a meat thermometer to confirm the chicken's internal temperature reaches 165degF (74degC) to guarantee it is fully cooked and safe to eat. Letting the chicken rest for 5 minutes after grilling locks in juices for tender and moist results. Your marinade should coat the chicken thoroughly and be kept refrigerated during marination to enhance flavor and food safety.
Nutritions
Mesquite-Grilled Chicken from Uncle Julio's is a lean protein packed with essential amino acids, crucial for muscle repair and growth. The use of olive oil in the marinade delivers heart-healthy monounsaturated fats, contributing to better cardiovascular health. Lime juice adds a boost of vitamin C, enhancing iron absorption from the chicken and supporting your immune system. This dish is low in carbohydrates and rich in flavor, making it a nutritious option for a balanced meal.
Storage
Store leftover mesquite-grilled chicken in an airtight container and refrigerate within two hours of cooking to preserve freshness. Keep the chicken at or below 40degF (4degC) and consume within 3 to 4 days to ensure food safety. To maintain flavor and moisture, reheat gently using a grill or oven, and avoid overcooking your chicken during reheating.
Variation or Alternatives
You can substitute chicken thighs for breasts if you prefer a juicier and more flavorful result, as thighs tend to stay moist during grilling. For a twist on the smoky profile, try using hickory or applewood chips instead of mesquite, which will add a different depth of flavor. Marinating the chicken overnight will intensify the seasoning, making the spices more pronounced in every bite. Consider basting the chicken with a mixture of the leftover marinade and a touch of honey to create a slightly sweet glaze while grilling.
Allergies
Mesquite-Grilled Chicken from Uncle Julio's contains common allergens such as garlic and onion powders, which may trigger reactions in sensitive individuals. The spice blend includes cumin, paprika, chili powder, and coriander, which can cause allergic responses in some people. You should carefully review the ingredient list and consult with a healthcare professional if you have known allergies before consuming this dish.
Why this recipe?
Mesquite-Grilled Chicken at Uncle Julio's restaurant is prized for its smoky, charred flavor achieved through authentic mesquite wood grilling, which imparts a unique and rich taste. The chicken is marinated with a blend of spices that enhances juiciness and tenderness, making each bite flavorful and satisfying. Replicating this dish at home lets you enjoy that signature barbecue experience while customizing seasoning to suit Your palate. This makes the copycat recipe a rewarding culinary project, delivering restaurant-quality results in Your own kitchen.