Wonderfully authentic Mexican flavours, a homestyle version of Sinaloa chicken, a popular Mexican street food. Adapted from Bobby Flay's "Mexican Red Chicken" recipe from his cookbook "Bobby Flay's Barbecue Addiction". (Note 1)
1 1/2 tbsp chipotle or ancho chile powder ((Note 3))
2 tsp dried oregano
2 tsp smoked paprika powder ((Note 4))
1/8 tsp All Spice
1/4 tsp cinnamon powder
1/4 - 1/2 tsp cayenne pepper ((optional - for spiciness))
1 tsp salt
Black pepper
Tortillas or taco shells
Pico de Gallo ((tomato salsa))
Sour cream
Avocado
Fresh coriander / cilantro
Lime wedges
Categories
Dinner
Cuisine
Mexican
Steps
Place Marinade ingredients in a ziplock bag. Add chicken, massage to coat then refrigerate to marinate for at least 3 hours, preferably overnight.
Remove chicken from Marinade, discard Marinade.
Heat oil in a skillet over medium high heat (or even better, do this on the BBQ on medium high). Cook chicken for 4 minutes on each side, until dark golden brown.
Remove chicken onto plate, cover loosely with foil and rest for 3 minutes.
Cut into strips and use for tacos. (See Note 5 for more serving options)
Nutitrion
Serving Size: 155 g
Calories: 282 kcal
Carbohydrates: 2.9 g
Protein: 36.5 g
Fat: 12.9 g
Saturated Fat: 3.1 g
Cholesterol: 111 mg
Sodium: 256 mg
Sugar: 1.4 g
Reviews
YoungKate on 2020-02-03 (5 stars): RecipeTinEats is my go to site for family recipes. I made this tonight (well, I did the marinade and sides, my husband BBQ'd it) and it was delicious. Just the right amount of complex spice for everyone, including my 11 yo daughter. So good.
Lisa on 2018-09-16 (5 stars): Oh Nagi - you are amazing!!!! Thank you so much. The detailed instructions are perfect and should make my life so much easier.
Thank you xxx
Lisa Kelly on 2018-09-16 (5 stars): Hi Nagi - just a quick question re this yummy chicken. You know how you say with your chicken schwarma that you can cook it earlier and it reheats beautifully (which I have done many times, what a lifesaver), do you think you could do the same with this chicken???
My husband has a crowd coming for AFL grand final day and I've decided on a mexican food theme featuring all Nagi recipes of course hahaha. So I'll make the pork carnitas the day before as well as the shredded beef. But I've got a photoshoot in the studio until midday on the day and so I'm wondering if I could grill up the chicken early in the morning, slice and then reheat. I will be using breast, not thigh as we prefer breast, I'm just wondering whether you think it would be too dry?
I'm trying to minimise actual cooking when the house is full of people and I've just walked in from shooting for 2 hours. Would love to hear from you xxx
Christianne on 2018-09-01 (5 stars): Oh my goodness - I am so happy I stumbled upon your recipe and your website. I made these for dinner tonight, and they were some of the best chicken tacos I have ever made at home! I will have to allot some time to really peruse your website and recipes. After getting happily sucked in to all your delicious recipes - dinner was in jeopardy of not happening! You seem like a girl after my own heart - Bold spices, lover of many cuisines, and I too love one pan dishes. I also have a crush on your Dozer (...Please don't tell Marley my Papillion :).
Linda Cole on 2018-08-30 (5 stars): I made this recipe for my family over Labor Day 2017 (30 people) and everyone has requested that I make it again this year. Hands down the best Chicken Taco recipe - Delicious!
Lucy on 2018-07-27 (5 stars): Made the chicken last night - it was delicious!! I went with your suggestion to serve the chicken with the Mexican Green Rice (and included the corn). Oh my, that rice is AMAZING! Probably the best rice I have ever had. Eating the leftovers now. SOOOO good! Thanks for a great recipe
