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The warmth and comfort of Southern cuisine never fails to hit the spot. And when it comes to Low Country cooking, there’s no shortage of flavorful dishes that will leave you feeling like you’re sittin’ on the porch swing on a lazy summer afternoon. From classic shrimp and grits to hearty boils and rich stews, these 18 recipes showcase the best of Low Country cuisine. Whether you’re a native Southerner or just looking for some inspiration in the kitchen, this collection is sure to become a staple in your culinary repertoire.

In this article, we’ll take you on a journey through the flavors and traditions that define Low Country cooking, from the spices and seasonings to the ingredients and techniques that make these dishes truly unforgettable. So grab a glass of sweet tea and get ready to indulge in some good ol’ fashioned comfort food with these 18 flavorful Low Country recipes.

Shrimp and Grits with Andouille Sausage

A classic Southern dish gets a bold boost from spicy Andouille sausage and succulent shrimp. This comforting recipe is perfect for a quick weeknight dinner or weekend brunch.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 4 slices Andouille sausage, sliced
– 1 cup stone-ground grits
– 2 cups water
– 1 tablespoon butter
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)

Instructions:

1. Cook grits according to package instructions with 2 cups of water. Stir in butter, paprika, salt, and pepper.
2. In a large skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. Add shrimp to the same skillet and cook until pink and fully cooked, about 2-3 minutes per side.
4. Stir in cooked grits into the skillet with shrimp. Combine well to coat.
5. If desired, sprinkle cheddar cheese on top and stir until melted.
6. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 20-25 minutes

Low Country Boil with Corn and Potatoes

Experience the classic Southern flavor of Low Country boil with the added sweetness of corn and potatoes! This hearty one-pot dish is perfect for a casual dinner or potluck gathering.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 2 medium-sized red potatoes, cut into 1-inch pieces
– 1 cup frozen corn kernels
– 2 tablespoons Old Bay seasoning
– 1 tablespoon Worcestershire sauce
– 1 lemon, sliced (optional)
– Salt and pepper to taste

Instructions:

1. Fill a large pot with enough water to cover the ingredients. Add 1 tablespoon of salt.
2. Bring the water to a rolling boil. Add the potatoes, corn, Old Bay seasoning, and Worcestershire sauce.
3. Reduce heat to medium-low and simmer for 10 minutes or until the potatoes are tender.
4. Add the shrimp and continue to cook for an additional 5-7 minutes or until they turn pink and are fully cooked.
5. Remove from heat. Squeeze a slice of lemon over the top, if desired. Serve hot.

Cooking Time: 15-20 minutes

She-Crab Soup with Sherry Cream

A classic Lowcountry recipe that combines fresh crab, cream, and sherry for a rich and indulgent treat. This creamy soup is perfect for a special occasion or a cozy night in.

Ingredients:

– 1/2 cup heavy cream
– 1/4 cup dry sherry
– 1 tablespoon butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh lump crab meat (jumbo lump or claw meat)
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in paprika and cook for 1 minute.
4. Add crab meat, heavy cream, and sherry. Bring mixture to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Charleston Red Rice with Smoked Sausage

Experience the rich flavors of the Lowcountry with this classic dish that combines smoky sausage, flavorful rice, and a hint of spice. This hearty side dish is perfect for accompanying your favorite Southern-inspired meals.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 lb smoked sausage, sliced
– 2 tablespoons butter
– 1 small onion, chopped
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Bring the water to a boil in a large saucepan.
2. Add the rice, cover, reduce heat, and simmer for 18-20 minutes or until liquid is absorbed.
3. In a separate skillet, cook the sausage over medium-high heat until browned, about 5-7 minutes.
4. Add the butter, onion, garlic, paprika, salt, and pepper to the sausage pan. Cook until the onion is translucent.
5. Combine the cooked rice and sausage mixture in a serving dish.

Cooking Time: 30-40 minutes

Hoppin’ John with Collard Greens

This classic Lowcountry dish combines the comforting warmth of black-eyed peas and rice with the earthy goodness of collard greens. Perfect for a cozy meal on a chilly day.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups collard greens, chopped
– 2 tablespoons apple cider vinegar

Instructions:

1. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
2. Add soaked black-eyed peas, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
3. Add cooked rice to the pot, stirring to combine with the pea mixture.
4. Add chopped collard greens and apple cider vinegar. Simmer until greens are tender, about 10 minutes.
5. Serve hot, garnished with a dash of red pepper flakes if desired.

Cooking Time: 20-25 minutes

Fried Green Tomatoes with Remoulade Sauce

A classic Southern dish that’s perfect for a warm evening or as a side to your favorite meal. This recipe combines the crispy, savory flavor of fried green tomatoes with a tangy and creamy remoulade sauce.

Ingredients:

– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Remoulade Sauce (recipe below)
– Fresh parsley, chopped (optional)

Remoulade Sauce:

– 1 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste

Instructions:

1. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each tomato slice into the buttermilk, then coat in the flour mixture.
4. Fry coated tomatoes in hot oil until golden brown, about 3-4 minutes per side.
5. Drain on paper towels.
6. Serve fried green tomatoes with remoulade sauce and chopped parsley if desired.

Cooking Time: 20-25 minutes

Okra and Tomato Stew with Bacon

This Okra and Tomato Stew with Bacon is a classic Southern-inspired dish that combines the tender texture of okra, the sweetness of tomatoes, and the smokiness of bacon. Perfect for a cozy evening meal or a comforting lunch.

Ingredients:
– 1 pound okra, sliced
– 2 medium tomatoes, diced
– 6 slices of thick-cut bacon, cut into small pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup vegetable broth

Instructions:

1. Cook the bacon in a large pot over medium heat until crispy.
2. Remove the bacon from the pot, leaving the drippings behind.
3. Add the onion, garlic, and paprika to the pot and cook until the onion is translucent.
4. Add the okra, tomatoes, vegetable broth, salt, and pepper to the pot.
5. Simmer the stew for 20-25 minutes or until the okra is tender and the flavors have melded together.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Pimento Cheese Deviled Eggs

Elevate your deviled egg game with the addition of creamy pimento cheese. This simple yet impressive appetizer is perfect for parties, picnics, or just a quick snack.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1/4 cup pimento cheese spread (or homemade pimento cheese)
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Paprika or chopped chives for garnish (optional)

Instructions:

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mix together the yolks, mayonnaise, pimento cheese spread, Dijon mustard, salt, and pepper until smooth.
3. Spoon the yolk mixture evenly into the egg white halves.
4. Sprinkle with paprika or chopped chives if desired.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None! Just assemble and chill.

Southern Fried Catfish with Hush Puppies

Get ready for a classic Southern treat that’s crispy on the outside and tender on the inside. This recipe combines the flaky goodness of catfish with the sweet, crunchy delight of hush puppies.

Ingredients:

For the Catfish:

– 4 catfish fillets (1-2 pounds each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

For the Hush Puppies:

– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup buttermilk
– Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each catfish fillet into the buttermilk, then coat in the flour mixture, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry catfish for 4-5 minutes per side, or until golden brown and cooked through.
5. For hush puppies, mix together flour, cornmeal, baking soda, salt, and sugar in a bowl. Add buttermilk and stir until just combined (batter should still be slightly lumpy).
6. Drop spoonfuls of the batter into hot oil, cooking for 2-3 minutes or until golden brown.
7. Serve catfish with hush puppies and your favorite sides.

Cooking Time: About 20-25 minutes total, depending on the size of your catfish fillets.

Gullah-style Crab Rice

This hearty, flavorful dish is a staple of Gullah cuisine, a unique blend of African and Caribbean traditions. This recipe combines succulent crab meat with aromatic rice and spices to create a mouthwatering main course or side dish.

Ingredients:

– 1 cup uncooked long-grain rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound jumbo lump crab meat (fresh or frozen)
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups water

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in crab meat, paprika, cayenne pepper, salt, and pepper.
5. Add rice to the skillet, stirring to combine with the crab mixture.
6. Add water to the skillet, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.

Cooking Time: 25 minutes

Collard Greens with Ham Hocks

A classic Southern dish that’s perfect for a comforting meal or as a side to your favorite barbecue. This recipe showcases the tender, slightly sweet flavor of collard greens paired with the savory goodness of ham hocks.

Ingredients:

– 1 pound fresh or frozen collard greens
– 2 ham hocks (about 12 oz)
– 4 cups water
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Rinse the collard greens and remove any stems. Chop into bite-sized pieces.
2. In a large pot, combine ham hocks, water, vinegar, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add the chopped collard greens to the pot and stir to combine.
5. Simmer an additional 20-25 minutes, or until greens are tender.
6. Remove ham hocks from pot and discard bones. Strain liquid and serve with greens.

Cooking Time: Approximately 1 hour

Cornbread Dressing with Sage

This savory cornbread dressing is a staple of many holiday meals, and the addition of sage gives it a rich, herbaceous flavor. Perfect for serving alongside roasted meats or as a side dish on its own.

Ingredients:

– 4 cups stale cornbread, crumbled
– 2 tablespoons butter, melted
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chicken broth

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion and garlic in melted butter until softened.
3. Add the crumbled cornbread, sage, salt, and pepper to the skillet. Toss until well combined.
4. Pour in the chicken broth and stir until the dressing is moist but not soggy.
5. Transfer the dressing to a 9×13 inch baking dish and bake for 25-30 minutes or until lightly browned.

Cooking Time: 25-30 minutes

Benne Seed Wafers with Honey Butter

Classic Lowcountry treats, benne seed wafers are a staple of Southern cuisine. These crispy, flavorful cookies pair perfectly with a sweet and tangy honey butter for a delightful snack.

Ingredients:

– 1 cup benne seeds (sesame seeds)
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 tablespoon honey
– Confectioners’ sugar, for dusting (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine benne seeds, sugar, and softened butter. Mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes or use a cookie cutter.
6. Bake for 12-15 minutes or until golden brown.
7. Allow wafers to cool completely before serving with honey butter (mix equal parts honey and softened butter). Dust with confectioners’ sugar, if desired.

Cooking Time: 12-15 minutes

Pecan-Crusted Fried Chicken

Elevate your fried chicken game with this crunchy and flavorful recipe that combines the richness of pecans with the comfort of crispy fried chicken.

Ingredients:

– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup pecan halves
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions:

1. Preheat the oil in a deep frying pan to 350°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
3. Dip each chicken piece into the buttermilk, then coat in the pecan-flour mixture, pressing gently to adhere.
4. Fry the coated chicken pieces for 8-10 minutes or until golden brown and cooked through. Drain on paper towels.
5. Serve hot and enjoy!

Cooking Time: Approximately 20-25 minutes

Sweet Tea Brined Pork Chops

Sweet Tea Brined Pork Chops Recipe

Get ready to elevate your pork chops game with this sweet and tangy recipe that combines the flavors of Southern comfort with a hint of summertime sweetness. This brining process results in tender, juicy, and incredibly flavorful pork chops.

Ingredients:

– 4-6 pork chops
– 1 cup sweet tea (brewed strong)
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1 gallon water
– 2 tbsp black pepper
– 2 tbsp granulated garlic powder

Instructions:
1. In a large container, combine brewed sweet tea, kosher salt, brown sugar, and water. Stir until dissolved.
2. Add the pork chops to the brine mixture, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours or overnight (8-12 hours).
3. Preheat grill or skillet to medium-high heat. Remove the pork chops from the brine and pat dry with paper towels.
4. Season the pork chops with black pepper and garlic powder. Cook for 5-7 minutes per side, or until cooked through to your desired level of doneness.

Cooking Time: Approximately 20-30 minutes

Peach Cobbler with Vanilla Ice Cream

This classic Southern dessert combines juicy peaches with a crumbly biscuit topping, served chilled and topped with creamy vanilla ice cream. It’s the perfect way to enjoy the sweetness of summer.

Ingredients:

– 3 cups fresh or frozen peaches, sliced
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 biscuit topping (see below)
– Vanilla ice cream, for serving

Biscuit Topping:

– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and salt. Mix until well combined.
3. Pour melted butter over peach mixture and stir until coated.
4. Roll out biscuit topping dough to about 1/4 inch thickness.
5. Place dough on top of peach mixture, trimming edges to fit.
6. Bake for 40-45 minutes or until crust is golden brown.
7. Serve warm with scoops of vanilla ice cream.

Cooking Time: 40-45 minutes

Bourbon-Glazed Grilled Peaches

Elevate your summer BBQ game with this sweet and savory recipe that combines the flavors of bourbon, brown sugar, and grilled peaches. Perfect as a side dish or topping for ice cream or yogurt.

Ingredients:

– 4 ripe peaches, sliced into wedges
– 1/2 cup brown sugar
– 1/4 cup bourbon whiskey (or substitute with apple cider or maple syrup)
– 1 tablespoon honey
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together brown sugar, bourbon, and honey until well combined.
3. Brush both sides of peach slices with the bourbon glaze.
4. Grill peaches for 2-3 minutes per side, or until caramelized and tender.
5. Remove from heat and season with salt and pepper to taste.

Cooking Time: 6-8 minutes

Low Country Shrimp and Corn Chowder

This hearty, creamy soup is a staple of Low Country cuisine, perfect for a chilly evening or a casual gathering with friends. With succulent shrimp, sweet corn, and aromatic spices, it’s sure to become a family favorite.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add flour and whisk to combine; cook for 1 minute.
3. Gradually stir in chicken broth and heavy cream. Bring to a simmer.
4. Add shrimp and corn; cook until shrimp are pink and corn is tender, about 5-7 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with parsley or chives if desired.

Cooking Time: 15-20 minutes

Summary

Indulge in the rich flavors of Low Country cuisine with these 18 mouthwatering recipes. From classic dishes like Shrimp and Grits with Andouille Sausage to Southern comfort food favorites like Charleston Red Rice with Smoked Sausage, there’s something for everyone. Enjoy hearty stews and chowders, crispy fried delights, and decadent desserts that showcase the best of Southern cooking. Treat your taste buds to a culinary journey through Low Country cuisine with these tried-and-true recipes.

Indulge in the flavors of the Mediterranean with our collection of 18 delicious and easy-to-make grilled yellowtail snapper recipes. This versatile fish is a perfect canvas for a variety of flavors, from bright citrus and herbs to spicy Cajun seasonings and rich coconut milk. Whether you’re a seasoned cook or just starting out, these mouth-watering dishes are sure to impress your friends and family.

From classic grilled yellowtail snapper with lemon butter sauce to more adventurous options like crispy pan-seared yellowtail snapper with garlic herb butter, we’ve got you covered. And if you’re looking for something a little different, why not try our yellowtail snapper ceviche with mango and avocado or baked yellowtail snapper with herbs and white wine?

In the following pages, we’ll dive into each of these 18 recipes, exploring their unique flavors and cooking techniques. Whether you’re in the mood for something light and refreshing or rich and decadent, there’s a yellowtail snapper recipe on this list that’s sure to hit the spot.

Grilled Yellow Tail Snapper with Lemon Butter Sauce

This refreshing summer dish combines the flaky fish of yellow tail snapper with a tangy and buttery lemon sauce, perfect for a light and flavorful meal.

Ingredients:

– 4 yellow tail snapper fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, lemon juice, garlic, salt, and pepper.
3. Place the snapper fillets on the grill and cook for 4-5 minutes per side, or until cooked through.
4. During the last minute of cooking, brush the lemon butter sauce evenly over each fillet.
5. Remove from heat and garnish with chopped parsley if desired.

Cooking Time: 12-15 minutes

Crispy Pan-Seared Yellow Tail Snapper with Garlic Herb Butter

Experience the rich flavors of the Mediterranean with this delectable dish, featuring crispy pan-seared yellow tail snapper paired with a savory garlic herb butter.

Ingredients:

– 4 yellow tail snapper fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together softened butter, garlic, parsley, and dill.
3. Season the snapper fillets with salt and pepper.
4. Heat a large skillet over medium-high heat. Add 1-2 tbsp of oil and sear the snapper for 2-3 minutes on each side, or until crispy.
5. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until cooked through.
6. Serve the pan-seared snapper with garlic herb butter spooned over the top.

Cooking Time: 12-15 minutes

Yellow Tail Snapper Ceviche with Mango and Avocado

This refreshing ceviche combines the delicate flavor of yellowtail snapper with the sweetness of mango and creaminess of avocado. Perfect for a light and flavorful meal or as an appetizer.

Ingredients:

– 1 pound yellowtail snapper, cut into small pieces
– 1 ripe mango, diced
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the yellowtail snapper, mango, and avocado.
2. Squeeze the lime juice over the fish mixture and toss gently to coat.
3. Sprinkle with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with chopped cilantro.

Cooking Time: 30 minutes (marinating time)

Baked Yellow Tail Snapper with Herbs and White Wine

Elevate your seafood game with this flavorful and aromatic baked snapper recipe, featuring the freshness of herbs and a hint of white wine.

Ingredients:

– 4 yellowtail snappers (6 oz each)
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 lemon, sliced
– 1/2 cup white wine (dry)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Rinse the snappers under cold water, pat dry with paper towels.
4. In a small bowl, mix together olive oil, parsley, dill, garlic, and lemon slices.
5. Place the snappers on the prepared baking sheet and brush the herb mixture evenly over each fish.
6. Pour white wine over the fish (about 2 tbsp per snapper).
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until cooked through.

Cooking Time: 12-15 minutes

Yellow Tail Snapper Tacos with Lime Crema

Brighten up your taco Tuesday with the freshness of yellowtail snapper, crispy tortillas, and a zesty lime crema. This flavorful recipe is sure to delight!

Ingredients:

– 1 lb yellowtail snapper fillets, cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 corn tortillas
– Lime crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado

Instructions:

1. In a medium bowl, whisk together lime juice, olive oil, garlic, and oregano.
2. Add snapper pieces and marinate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat. Remove snapper from marinade and cook for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled snapper onto tortillas and topping with lime crema (see below).

Lime Crema:

– 1 cup sour cream
– 2 tbsp freshly squeezed lime juice
– Salt to taste

Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.

Cooking Time: 20-25 minutes

Blackened Yellow Tail Snapper with Cajun Spices

Experience the bold flavors of Louisiana’s Gulf Coast with this recipe for blackened yellow tail snapper, infused with a blend of cajun spices.

Ingredients:

– 4 yellow tail snapper fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp cajun seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F.
2. Rinse snapper fillets under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, cajun seasoning, paprika, garlic powder, and onion powder.
4. Place snapper fillets on a baking sheet lined with parchment paper. Brush the Cajun spice mixture evenly onto both sides of each fillet.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through, flaky, and blackened.

Cooking Time: 12-15 minutes

Yellow Tail Snapper en Papillote with Vegetables

Experience the Mediterranean’s love of flavorful fish cooked in parchment paper, infused with aromatic herbs and succulent vegetables.

Ingredients:

• 4 yellowtail snapper fillets (6 oz each)
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 lemon, juiced
• 2 tbsp olive oil
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• Salt and pepper to taste
• Parchment paper (large enough to wrap around fish)

Instructions:

1. Preheat oven to 400°F.
2. Place a snapper fillet in the center of each parchment paper square. Drizzle with olive oil, then top with onion, garlic, bell pepper, and zucchini.
3. Squeeze lemon juice over vegetables, then sprinkle with thyme and rosemary.
4. Season with salt and pepper to taste.
5. Cook for 12-15 minutes or until fish is cooked through.

Cooking Time: 12-15 minutes

Fried Yellow Tail Snapper with Spicy Aioli

Experience the bold flavors of the Caribbean with this crispy and flavorful recipe. Pan-seared to perfection, the yellow tail snapper is served with a zesty aioli that will leave you craving more.

Ingredients:

– 4 yellow tail snapper fillets (6 oz each)
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Spicy Aioli:
+ 1/2 cup mayonnaise
+ 1/4 cup plain Greek yogurt
+ 1 tablespoon Dijon mustard
+ 1 teaspoon hot sauce (such as Tabasco)
+ Garlic powder, to taste

Instructions:

1. Preheat the oil in a large skillet over medium-high heat.
2. In a shallow dish, mix together flour and panko breadcrumbs.
3. Dip each snapper fillet into the flour mixture, shaking off excess.
4. Pan-fry the snapper for 3-4 minutes per side or until golden brown and cooked through.
5. Meanwhile, prepare the Spicy Aioli by mixing all ingredients in a bowl until smooth.
6. Serve the fried snapper with a dollop of Spicy Aioli on top.

Cooking Time: 12-15 minutes

Yellow Tail Snapper Soup with Coconut and Lemongrass

Escape to the islands with this creamy and aromatic soup, featuring yellow tail snapper, coconut milk, and the bright citrus notes of lemongrass.

Ingredients:
– 1 lb yellow tail snapper, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1 can (14 oz) coconut milk
– 4 cups fish stock or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add lemongrass and snapper; cook until fish is opaque and flakes easily with a fork, about 5 minutes.
3. Stir in coconut milk and fish stock or water. Bring to a simmer.
4. Reduce heat to low; let soup simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with cilantro leaves.

Cooking Time: 20-25 minutes

Yellow Tail Snapper Poke Bowl with Sesame Dressing

Savor the sweet and savory flavors of this Hawaiian-inspired poke bowl, featuring tender yellowtail snapper marinated in a zesty sesame dressing.

Ingredients:

– 1 pound yellowtail snapper, cut into small pieces
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
– Cooked white or brown rice for serving

Instructions:

1. In a medium bowl, whisk together sesame oil, garlic, soy sauce, rice vinegar, and honey.
2. Add the yellowtail snapper pieces and marinate for at least 30 minutes in the refrigerator.
3. Just before serving, stir-fry the marinated fish with some oil and salt to taste.
4. Divide cooked rice into bowls. Top with the sesame-crusted yellowtail snapper and garnish with green onions and toasted sesame seeds.
5. Serve immediately.

Cooking Time: 30 minutes (including marinating time)

Grilled Yellow Tail Snapper with Chimichurri Sauce

Grilled Yellow Tail Snapper with Chimichurri Sauce Recipe

Savor the flavors of Argentina with this mouthwatering grilled snapper dish, paired with a zesty and herby chimichurri sauce.

Ingredients:

– 4 yellow tail snappers (6 oz each)
– 1 cup fresh parsley
– 1/2 cup fresh oregano
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Season snappers with salt and pepper. Grill for 3-4 minutes per side, or until cooked through.
3. Meanwhile, combine parsley, oregano, garlic, red wine vinegar, and olive oil in a bowl. Mix well.
4. Serve grilled snapper with chimichurri sauce spooned over the top. Garnish with fresh cilantro leaves.

Cooking Time: 12-15 minutes (includes grilling time)

Yellow Tail Snapper Curry with Coconut Milk

Savor the rich flavors of the Caribbean with this vibrant curry dish featuring tender Yellowtail Snapper, succulent coconut milk, and a hint of warm spices.

Ingredients:

– 1 lb Yellowtail Snapper fillets, cut into 1-inch pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3 minutes.
3. Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 1 minute, stirring constantly.
4. Add snapper pieces and cook until opaque, about 5 minutes.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Simmer the curry for an additional 10-12 minutes or until the fish is cooked through.
7. Garnish with fresh cilantro leaves and serve over steamed rice or with naan bread.

Cooking Time: Approximately 25-30 minutes

Stuffed Yellow Tail Snapper with Crabmeat Dressing

A flavorful and easy-to-make dish perfect for special occasions. This recipe features tender fish filled with a savory crabmeat mixture.

Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup crabmeat
– 1 tablespoon butter
– 1 teaspoon lemon juice
– 1/2 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix together crabmeat, butter, lemon juice, and Worcestershire sauce until well combined.
3. Season the fish fillets with salt and pepper.
4. Place a spoonful of the crabmeat mixture on each fish fillet.
5. Fold the fish over the filling to form a neat package.
6. Place the stuffed fish on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the fish is cooked through and flakes easily.

Cooking Time: 15-20 minutes

Yellow Tail Snapper Burgers with Sriracha Mayo

Elevate your burger game with this bold and flavorful recipe, featuring succulent yellowtail snapper patties topped with a spicy kick from sriracha mayonnaise.

Ingredients:

– 1 lb yellowtail snapper fillets
– 1/4 cup panko breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 8 hamburger buns
– Lettuce, tomato, cheese (optional)
– Sriracha mayonnaise (recipe below)

Sriracha Mayonnaise:

– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lemon juice

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together panko breadcrumbs, garlic, and lemon juice. Divide mixture in half and set aside.
3. Cut yellowtail snapper into small pieces and shape into patties. Coat each patty with one portion of breadcrumb mixture.
4. Grill yellowtail snapper burgers for 4-5 minutes per side or until cooked through.
5. Meanwhile, prepare sriracha mayonnaise by mixing all ingredients in a bowl.
6. Assemble burgers on buns and top with lettuce, tomato, cheese (if using), and a dollop of sriracha mayonnaise.

Cooking Time: 12-15 minutes

Yellow Tail Snapper Sashimi with Ponzu Sauce

This refreshing sashimi recipe showcases the delicate flavor of yellowtail snapper, paired with a zesty ponzu sauce that complements its subtle sweetness.

Ingredients:

– 1 lb yellowtail snapper fillet
– 1/2 cup ponzu sauce (see below for recipe)
– 1/4 cup thinly sliced daikon radish
– 1/4 cup thinly sliced shimeji mushrooms
– Sesame seeds and chopped scallions for garnish

Ponzu Sauce:

– 1/2 cup soy sauce
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon grated ginger
– 1 tablespoon rice vinegar

Instructions:

1. Cut the yellowtail snapper fillet into thin slices and place them on a serving platter or individual plates.
2. Drizzle the ponzu sauce over the sashimi, making sure each piece is coated with a thin layer of the sauce.
3. Arrange the daikon radish and shimeji mushrooms around the sashimi.
4. Garnish with sesame seeds and chopped scallions.
5. Serve immediately and enjoy!

Cooking Time: None (raw sashimi)

Yellow Tail Snapper Escabeche with Pickled Vegetables

This refreshing and flavorful recipe combines the sweetness of yellow tail snapper with the tanginess of pickled vegetables, perfect for a light and satisfying meal.

Ingredients:

– 4 yellow tail snapper fillets (6 oz each)
– 1 cup white wine vinegar
– 1 cup water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Pickled vegetables (see below)

Pickled Vegetables:

– 1 cup thinly sliced red bell peppers
– 1 cup thinly sliced yellow bell peppers
– 1/4 cup thinly sliced red onion
– 2 tbsp white wine vinegar
– 1 tsp sugar
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together vinegar, water, olive oil, garlic, and oregano.
3. Add the snapper fillets and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove the fish from the marinade, pat dry with paper towels, and season with salt and pepper.
5. Bake the snapper for 12-15 minutes or until cooked through.
6. Serve with pickled vegetables on top.

Cooking Time: 20-25 minutes

Yellow Tail Snapper Stir-Fry with Ginger and Scallions

This recipe is a flavorful fusion of Asian-inspired flavors and Caribbean flair, featuring yellowtail snapper as the star of the show. With its crispy texture and delicate flavor, this dish is sure to become a new favorite.

Ingredients:

– 4 pieces of yellowtail snapper (about 1 inch thick), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 1/4 cup soy sauce
– 2 tablespoons chopped scallions (green onions)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the oil in a wok or large skillet over high heat.
2. Add the snapper pieces and cook until golden brown, about 3-4 minutes per side.
3. Remove the snapper from the pan and set aside.
4. In the same pan, add the garlic, ginger, and scallions. Cook for 1 minute, stirring constantly.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Add the cooked snapper back into the pan and stir-fry until coated with the sauce.
7. Serve immediately, garnished with cilantro leaves if desired.

Cooking Time: 12-15 minutes

Yellow Tail Snapper Risotto with Saffron and Peas

This creamy risotto dish combines the delicate flavor of yellowtail snapper with the subtle earthiness of saffron and sweetness of peas, making it a perfect main course for any occasion.

Ingredients:

– 1 pound yellowtail snapper fillets, cut into 1-inch pieces
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 cup fresh peas
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add snapper and cook until opaque, about 3 minutes. Remove from skillet.
2. In the same skillet, add onion and garlic; cook until softened, about 2 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. Stir in saffron and peas; cook for an additional 2-3 minutes or until rice is tender.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with Parmesan cheese if desired.

Cooking Time: Approximately 20-25 minutes.

Summary

Discover the flavor and versatility of Yellow Tail Snapper with these 18 crispy grilled recipes! From classic lemon butter sauce to bold cajun spices, there’s something for every palate. Try pan-seared snapper with garlic herb butter, or go tropical with a mango and avocado ceviche. For a twist on tacos, try lime crema, or indulge in a rich curry with coconut milk. And don’t miss the unique poke bowl with sesame dressing or sashimi with ponzu sauce. Whatever your taste buds desire, these recipes have you covered!

Are you ready to spice up your summer cooking routine? Look no further! In this article, we’ll be exploring 20 delicious and mouth-watering spicy Mexican grilled chicken recipes that are perfect for warm weather gatherings. From classic fajitas to innovative twists on traditional dishes, these recipes will have you firing up the grill and getting creative in the kitchen.

Whether you’re a fan of bold flavors or subtle spices, there’s something on this list for everyone. And with ingredients like chipotle peppers, adobo sauce, and jalapeños adding an extra kick, you can be sure that your taste buds will be doing the fiesta. So grab your apron and let’s dive into these scrumptious spicy Mexican grilled chicken recipes!

Grilled Chipotle Lime Chicken

Elevate your backyard BBQ game with this flavorful and aromatic grilled chicken dish, infused with the bold flavors of chipotle peppers and zesty lime.

Ingredients:
• 4 boneless, skinless chicken breasts
• 1/2 cup freshly squeezed lime juice
• 2 chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, chipotle peppers, garlic, salt, and pepper.
3. Place chicken breasts in a shallow dish and pour the marinade over them.
4. Let marinate for 15-20 minutes, or up to 30 minutes if desired.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Brush with olive oil during the last minute of grilling.

Cooking Time: 12-16 minutes

Tips:
• Adjust chipotle heat level to your liking by using more or fewer peppers.
• Serve with your favorite sides, such as grilled vegetables, rice, and beans, or a fresh salad.

Mexican Street Corn Grilled Chicken

Transform your backyard BBQs with this mouthwatering fusion of Mexican flavors and grilled chicken. This recipe combines the sweetness of corn with the smokiness of grilled chicken, all wrapped up in a flavorful package.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup Mexican Street Corn (see below for recipe)
– 2 tablespoons olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– Optional toppings: cilantro, avocado, sour cream, shredded cheese

Mexican Street Corn Recipe:

– 4 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: diced jalapeño, crumbled queso fresco

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, lime juice, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breasts.
4. Grill the chicken for 6-8 minutes per side, or until cooked through.
5. Meanwhile, grill the Mexican Street Corn for 10-12 minutes, turning frequently, until slightly charred.
6. Assemble by placing grilled chicken on a plate and topping with Mexican Street Corn.

Cooking Time: 20-25 minutes

Spicy Adobo Grilled Chicken Thighs

Elevate your grilled chicken game with this flavorful Filipino-inspired dish, featuring spicy adobo sauce and tender chicken thighs.

Ingredients:

– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup adobo sauce (store-bought or homemade)
– 2 tbsp brown sugar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together adobo sauce, brown sugar, cumin, smoked paprika, and cayenne pepper.
3. Season chicken thighs with salt, black pepper, and the adobo mixture, making sure they’re evenly coated.
4. Brush both sides of the chicken with olive oil.
5. Grill chicken for 6-8 minutes per side, or until cooked through and slightly charred.
6. Let rest for 5 minutes before serving.

Cooking Time: 20-24 minutes

Grilled Chicken Fajitas with Peppers and Onions

A flavorful and colorful twist on the classic fajita, this recipe combines grilled chicken, sautéed peppers and onions, and warm flour tortillas for a delicious and easy meal.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, chili powder, salt, and pepper. Add chicken and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Grill chicken for 5-7 minutes per side, or until cooked through.
4. Meanwhile, sauté sliced peppers and onions in a large skillet over medium-high heat until tender, about 10-12 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble fajitas by slicing grilled chicken and serving with sautéed peppers and onions, along with your choice of toppings.

Cooking Time: 15-20 minutes

Jalapeño Honey Glazed Grilled Chicken

Elevate your grilled chicken game with this sweet and spicy Jalapeño Honey Glazed recipe. The combination of honey’s richness and jalapeño’s heat creates a mouthwatering flavor profile that will leave you wanting more.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1/2 cup honey
– 1/4 cup lime juice
– 2 Jalapeños, seeded and finely chopped
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, lime juice, and chopped jalapeños.
3. Brush both sides of the chicken breasts with olive oil and season with salt and pepper.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. During the last minute of grilling, brush the jalapeño honey glaze all over the chicken.
6. Remove from heat and let rest for a few minutes before serving.

Cooking Time: 12-15 minutes

Mexican Grilled Chicken Caesar Salad

Experience the bold flavors of Mexico and Italy combined in this vibrant salad featuring grilled chicken, crispy tortilla strips, and a zesty Caesar dressing.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 4-6 corn tortillas
– 1 head romaine lettuce, chopped
– 1/2 cup croutons (store-bought or homemade)
– 1/2 cup grated Parmesan cheese
– Caesar dressing (homemade or store-bought)

Instructions:

1. Preheat grill to medium-high heat. Season chicken with lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
2. Grill chicken for 5-6 minutes per side, or until cooked through. Let rest before slicing.
3. Meanwhile, cut tortillas into thin strips and fry in hot oil until crispy. Drain on paper towels.
4. In a large bowl, combine chopped lettuce, croutons, and Parmesan cheese.
5. Slice grilled chicken and add to the salad. Drizzle with Caesar dressing. Top with fried tortilla strips.

Cooking Time: 20-25 minutes

Grilled Chicken Quesadillas with Avocado

Elevate your quesadilla game with the addition of grilled chicken and creamy avocado! This recipe is a flavorful twist on the classic Mexican dish.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 large flour tortillas
– 1 ripe avocado, diced
– 1/4 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
– Cooking spray or oil

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble quesadillas by placing grilled chicken, diced avocado, and shredded cheese on one half of each tortilla.
5. Fold tortillas in half and cook in a skillet over medium heat for 2-3 minutes per side, or until crispy and melted.
6. Serve with cilantro, lime wedges, and your favorite salsa.

Cooking Time: 15-20 minutes

Tequila Lime Grilled Chicken Skewers

Sizzle up your summer with these vibrant and flavorful chicken skewers, infused with the zesty zing of tequila lime. Perfect for a backyard BBQ or quick weeknight dinner.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup tequila-infused lime juice (see note)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together tequila lime juice, olive oil, garlic, and oregano.
3. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until cooked through.
6. Serve immediately with your favorite sides and garnishes.

Cooking Time: 16-20 minutes

Smoky Grilled Chicken Tacos with Pineapple Salsa

Savory grilled chicken and tangy pineapple salsa come together to create a flavorful twist on traditional tacos.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/4 cup smoky chipotle peppers in adobo sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Pineapple Salsa (see below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together chipotle peppers and olive oil. Brush the mixture evenly onto both sides of the chicken breasts.
3. Grill chicken for 6-8 minutes per side, or until cooked through. Let rest before slicing into strips.
4. Warm tortillas by wrapping them in foil and heating on the grill for a few minutes.
5. Assemble tacos with sliced grilled chicken, pineapple salsa, and desired toppings.

Pineapple Salsa:

– 1 cup diced fresh pineapple
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt to taste

Combine ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 20-25 minutes (including grill time)

Grilled Chicken Tostadas with Black Beans

Savor the flavors of Mexico with this simple and delicious recipe that combines grilled chicken, black beans, and crunchy tortillas.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 can black beans, drained and rinsed
– 1/4 cup lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Chopped cilantro (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper. Brush mixture evenly onto both sides of the chicken breasts.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, warm tortillas by wrapping them in foil and heating on grill for 2-3 minutes.
5. Assemble tostadas by placing a piece of grilled chicken onto a warmed tortilla, followed by a spoonful of black beans.
6. Top with shredded cheese and chopped cilantro (if using).
7. Serve immediately and enjoy!

Cooking Time: Approximately 20-25 minutes

Chili-Rubbed Grilled Chicken with Mango Salsa

A sweet and spicy twist on classic grilled chicken, this recipe combines the flavors of chili powder, lime juice, and mango salsa for a deliciously tangy meal.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 tablespoons chili powder
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lime juice
– Salt and pepper to taste
– Mango Salsa (recipe below)
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together chili powder, olive oil, garlic, and lime juice.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Season with salt and pepper to taste.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Let rest for 5 minutes before slicing.
7. Serve with Mango Salsa and garnish with cilantro leaves.

Mango Salsa:

– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste

Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes before serving.

Grilled Chicken Enchiladas with Red Sauce

Elevate your enchilada game with this flavorful recipe that combines the smokiness of grilled chicken with a rich, velvety red sauce.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional toppings: sour cream, diced avocado, sliced black olives

Instructions:

1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt, pepper, and garlic. Grill for 5-6 minutes per side or until cooked through.
3. Meanwhile, preheat oven to 375°F (190°C).
4. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.
5. Add diced tomatoes with green chilies to the skillet and stir to combine.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble enchiladas by placing grilled chicken on each tortilla, followed by red sauce and shredded cheese. Roll up and place seam-side down in a baking dish.
8. Bake for 10-12 minutes or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Mexican Grilled Chicken Stuffed Peppers

Get ready to spice up your mealtime with this flavorful and colorful dish! Juicy grilled chicken, creamy cheese, and savory peppers come together for a deliciously easy dinner.

Ingredients:

– 4 large bell peppers (any color), seeded
– 1 pound boneless, skinless chicken breasts, cut into strips
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 ounces shredded Monterey Jack cheese (or Queso Fresco)
– 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to 2 hours.
3. Grill chicken for 5-7 minutes per side or until cooked through.
4. Stuff each bell pepper with grilled chicken, shredded cheese, and cilantro.
5. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until peppers are tender.

Cooking Time: 25-30 minutes

Grilled Chicken and Avocado Burritos

Grilled Chicken and Avocado Burritos Recipe

A flavorful twist on traditional burritos, this recipe combines the juiciness of grilled chicken with the creaminess of avocado, all wrapped up in a warm tortilla.

Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 ripe avocados, diced
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– 8 large flour tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Cooking spray or oil for grilling

Instructions:
1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt and pepper; brush with cooking spray or oil. Grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spreading black beans down the center of each tortilla, followed by grilled chicken, diced avocado, and sprinkled cilantro. Top with cheese (if using) and fold tortillas into a neat package.
5. Serve immediately, garnished with lime wedges.

Cooking Time: 15-20 minutes

Cilantro Lime Grilled Chicken Drumsticks

Brighten up your backyard BBQ with this flavorful and refreshing twist on classic grilled chicken drumsticks.

Ingredients:

– 2 lbs chicken drumsticks
– 1/4 cup freshly chopped cilantro
– 2 tbsp fresh lime juice
– 1 tsp olive oil
– 1 tsp garlic powder
– Salt, to taste
– 1 tsp honey

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic powder, salt, and honey until well combined.
3. Add chopped cilantro to the marinade mixture and stir to combine.
4. Place chicken drumsticks in a shallow dish and pour the marinade over them.
5. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
6. Grill chicken drumsticks for 10-12 minutes per side, or until cooked through.
7. Serve hot and enjoy!

Cooking Time: 20-24 minutes

Grilled Chicken Nachos with Queso Fresco

Transform your nacho game with this mouth-watering recipe featuring grilled chicken, creamy queso fresco, and crispy tortilla chips.

Ingredients:

– 1 pound boneless, skinless chicken breasts
– 1 cup queso fresco cheese, crumbled
– 8-10 corn tortilla chips
– 2 tablespoons olive oil
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow onion
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken breasts for 6-8 minutes per side, or until cooked through. Let cool.
3. In a large skillet, heat olive oil over medium heat. Add bell pepper and onion; cook until tender.
4. Slice grilled chicken into strips.
5. Arrange tortilla chips on a baking sheet in a single layer. Sprinkle with queso fresco cheese.
6. Top nachos with grilled chicken, bell pepper mixture, and any desired toppings.
7. Serve immediately and enjoy!

Cooking Time: 20-25 minutes

Mexican Grilled Chicken Stuffed Zucchini

Add a flavorful twist to traditional stuffed zucchini with this Mexican-inspired recipe, featuring grilled chicken, cheese, and spices.

Ingredients:

– 4 medium zucchinis
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 8 oz shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix together chicken, cumin, chili powder, paprika, salt, and pepper. Grill chicken for 5-6 minutes per side or until cooked through.
3. Slice zucchinis in half lengthwise and scoop out insides, leaving shells intact.
4. Stuff each zucchini shell with grilled chicken, cheese, and cilantro.
5. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Grilled Chicken Tortilla Soup

This hearty soup combines the flavors of grilled chicken, crispy tortillas, and savory spices for a comforting meal.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 cups mixed veggies (bell peppers, onions, tomatoes)
– 4 cups chicken broth
– 2 cups water
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese, optional

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken for 5-7 minutes per side, or until cooked through. Let cool, then chop into bite-sized pieces.
3. In a large pot, sauté mixed veggies and spices in olive oil over medium heat.
4. Add chicken broth, water, and grilled chicken to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. To serve, place tortilla pieces in bowls, ladle soup over, and top with shredded cheese if desired.

Cooking Time: 25-30 minutes

Poblano and Cheese Stuffed Grilled Chicken

Elevate your grilled chicken game with this flavorful recipe that combines the heat of poblanos, the creaminess of cheese, and the smokiness of a grill. Perfect for a quick weeknight dinner or a backyard BBQ.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 large poblano peppers, roasted and chopped
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix together chopped poblanos, cheese, and cilantro.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the poblano-cheese mixture, dividing it evenly among the four breasts.
5. Brush both sides of the chicken with olive oil and season with salt and pepper.
6. Grill chicken for 8-10 minutes per side, or until cooked through.
7. Let rest for 5 minutes before slicing and serving.

Cooking Time: 16-20 minutes

Grilled Chicken Taco Salad with Cilantro Dressing

Get ready for a flavorful fiesta on your plate! This recipe combines the best of Mexican cuisine with the freshness of cilantro, all in one delicious salad.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1/2 cup olive oil
– 1 tsp lime juice
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 4-6 corn tortillas, torn into pieces
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– Cilantro Dressing (see below)

Cilantro Dressing:

– 1/2 cup freshly chopped cilantro
– 1/4 cup lime juice
– 1/4 cup olive oil
– 1 tsp honey
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, toss tortilla pieces with mixed greens, cherry tomatoes, and avocado.
6. Slice grilled chicken into strips.
7. Drizzle Cilantro Dressing over salad.
8. Serve immediately.

Cook Time: 15-20 minutes

Summary

Get ready for a flavorful summer with these 20 spicy Mexican grilled chicken recipes! From classic fajitas to innovative twists like jalapeño honey glazed and tequila lime skewers, there’s something for every taste. Try grilled chipotle lime chicken, Mexican street corn grilled chicken, or smoky tacos with pineapple salsa. You’ll also find recipes for quesadillas, burritos, salads, and more. Perfect for backyard barbecues, potlucks, or just a quick weeknight dinner. Get inspired by these mouthwatering recipes that combine the bold flavors of Mexico with the simplicity of grilling.