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“Marinated and grilled chicken breast drizzled with a well-seasoned Mexican-inspired dressing. Serve over a bed red rice or lettuce for a complete meal. With adaptations from recipe.com.”

Ingredients Nutrition


  1. In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.
  2. Add chicken pieces, turning to coat all sides.
  3. Seal or cover and refrigerate for 4 hours.
  4. When ready to grill, remove chicken from marinade, discard marinade.
  5. Grill chicken until no longer pink, about 8-10 minutes, turning once halfway through cooking time.
  6. Place cooked chicken on platter and keep warm, covered with foil. Serve with dressing.
  7. To Make The Dressing: Place all the ingredients except oil, in blender or food processor. Blend until smooth.
  8. Slowly add oil in thin stream while blender or processor is running and blend until all the oil is incorporated and vinaigrette is completely emulsified.
  9. Will keep 3-5 days in refrigerator in airtight container.

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