This Tex-Mex Grilled Chicken captures the bold, smoky flavors you expect from a restaurant-style Tex‑Mex dish, made simply at home. It’s an easy, versatile recipe that works beautifully in tacos, bowls, salads or lettuce cups. The chicken is tender, well-seasoned from a savory marinade, and finishes with a nice char from the grill.
As someone who grew up enjoying Tex‑Mex flavors, I wanted to recreate that bright, savory profile for weeknight dinners and entertaining. The technique is straightforward: pound the breasts to an even thickness for quick, even cooking, then marinate with a blend of spices, garlic, oil and tamari. Tamari adds a subtle umami layer that deepens the overall flavor without making the marinade taste overtly “soy.”
For the most authentic smoky finish, grill the chicken, poblano peppers and onion over charcoal with mesquite wood chunks if you have them. Mesquite imparts a characteristic Texas smoke that pairs beautifully with the Tex‑Mex spices. That said, a gas grill works well too—just pay attention to time and heat so the chicken cooks through while developing attractive grill marks.
Once grilled, the chicken and vegetables can be served in many ways. Build tacos with warm flour tortillas, shredded cheese, sour cream and salsa verde, or create bowls over rice with cilantro and lime. Grilled poblanos and onions also make a flavorful topping for salads or grain bowls. Leftovers store well and reheat nicely, making this a practical recipe for meal prep.
No matter how you plate it, this Tex‑Mex Grilled Chicken delivers restaurant-style flavor at home. Follow the simple steps below for a reliably tender, flavorful result every time.
Looking for more chicken recipes? Try these!
Sriracha Chicken Stir Fry • Grilled Chili Chicken Tacos with Tomatillo Salsa • Grilled Jalapeño Popper Chicken • Caprese Grilled Chicken
Tex-Mex Grilled Chicken
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 1/4 cup tamari (or coconut aminos)
- 4 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Mesquite wood chunks (optional, for charcoal grill smoke)
For the Grilled Veggies:
- 2 poblano peppers
- 1 jalapeño
- 1 large white onion, sliced into 1/2-inch rounds
Optional for Serving:
- Flour tortillas
- Shredded cheese
- Sour cream
- Salsa verde
- 1 lime, cut into wedges
- Fresh cilantro
Instructions
Marinate the Chicken:
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Pound with a meat mallet or the bottom of a heavy skillet until the breasts are an even 1/2-inch thick. Pat dry with paper towels.
- In a large bowl or storage container, whisk together olive oil, tamari, minced garlic, salt, chili powder, garlic powder, oregano, cumin, paprika and cayenne until combined. Add the chicken and turn to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
Prep the Grill:
- If using charcoal, light the coals and let them come to medium-high heat. Add mesquite wood chunks directly to the hot coals to produce smoke for extra flavor. If using a gas grill, preheat to medium-high. Oil the grill grates lightly to prevent sticking.
Cook the Chicken and Veggies:
- Place the marinated chicken, poblano peppers and jalapeño in the center of the grill. Arrange onion slices off to the side, away from direct flame. Close the lid and cook the chicken 4–5 minutes per side, until grill marks form and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Grill the peppers and onion about 3–4 minutes per side, until charred and tender. Remove chicken and vegetables to a cutting board and let rest 5–8 minutes before slicing.
- Slice the chicken and grill the vegetables. Serve with warm tortillas and your preferred toppings—cheese, sour cream, salsa verde, lime wedges and cilantro all pair well—or create bowls and salads with rice, greens and grilled veggies.
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Author: Alex Snodgrass
Servings: 6
Food photography and styling by Eat Love Eats.