A real Mexican marinade for chicken that’s simple to make but packs in BIG flavours! This chicken is a home-style version of Mexican street food. Great for grilling, cooking on the stove or even baking!
The marinade for this recipe is adapted from a Bobby Flay recipe. I’m a huge fan of Bobby Flay. I still stand by a comment I made previously that he should seriously consider wearing sunnies when he cooks outdoors because I swear, he is permanently squinting in his Barbecue Addiction TV series!
Bobby Flay’s food is totally up my alley. He’s into strong flavours, herbs and spices, cooking food from all over the world, and while he does do Western takes on ethnic recipes, he always stays on the right side of “the line”. I’m a bit of a snob when it comes to staying on the right side of “the line”. There, I’ve said it. I’ve never openly admitted that before. I am absolutely not a food snob. I’m not a gourmet foodie, I’m not into foraging, I don’t refuse to eat anything other than artisan bread.
But I actually get a bit grumpy when I see, for example, a recipe named “Chinese” something-or-rather just because it has soy sauce in it, and no other Asian ingredient!
So one reason I like Bobby Flay’s recipes is because even if they are not a 100000% traditional recipe, they still taste authentic. Am I making sense???
And this Mexican grilled chicken is one such example. 🙂
I found this recipe in Bobby Flay’s Barbecue Addiction cookbook. I’ve used a LOT of recipes from that cookbook, it’s one of my go-tos for…well, barbecue recipes! Actually, to tell you the truth, I use a lot of part of the recipes. Most of his recipes tend to comprise of a marinated or spice rubbed protein, plus a sauce or salsa on the side and quite often I end up using either the marinade or the side.
So the marinade I use for this chicken is adapted from Bobby Flay’s Mexican Red Chicken with Grilled Black Corn and Quinoa Relish. I skipped the Relish because this chicken is absolutely perfect for using for tacos, as I have done for this recipe.
The marinade for this chicken is based on a Mexican street food called Sinaloa Chicken. Deep dark mahogany red, mildly spicy and aromatic from cinnamon and All Spice. The real street food version is made using whole chickens and it’s cooked over charcoal.
So this is a homestyle version, made using a marinade adapted from Bobby Flay’s recipe, using chicken thigh fillets so it’s perfect for cutting into slices and stuffing into tacos.
If you love Mexican food, I promise, absolutely PROMISE you will love this. The flavour is truly sensational! – Nagi x
- 1 - 1.5 lb / 500 - 750g chicken thigh fillets (Note 2)
- 1 tbsp olive oil
- 4 tbsp orange juice
- 2 tbsp apple cider vinegar (or rice vinegar)
- 1 1/2 tbsp lime juice
- 3 garlic cloves , minced
- 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
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Place Marinade ingredients in a ziplock bag. Add chicken, massage to coat then refrigerate to marinate for at least 3 hours, preferably overnight.
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Remove chicken from Marinade, discard Marinade.
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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.
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Remove chicken onto plate, cover loosely with foil and rest for 3 minutes.
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Cut into strips and use for tacos. (See Note 5 for more serving options)
1. This recipe is based on Bobby Flay's recipe from his cookbook "Bobby Flay's Barbecue Addiction". His recipe is made using a whole chicken cut into pieces that is then cooked over charcoal using indirect heat. My version is easier, cooked using thigh fillets that is cooked on the BBQ or stove. So the marinade has been slightly amended to adjust for the cooking and chicken cut differences. For example, his marinade uses 1/4 cup of oil which is not needed in my recipe.
2. This is best made using thigh fillets because the fat in the chicken caramelises beautifully with the marinade. But it can be made with chicken breast if desired, but you won't get as much caramelisation (unless you use more oil for cooking). Slice in half horizontally to make thin steaks, marinate, then cook per recipe.
3. Ancho chilli powder is not as spicy as chipotle, so if you using ancho chilli, consider adding more cayenne pepper if you like spicy!
Chipotle and ancho chilli powder can be annoyingly difficult to find in Australia. 🙂 It is not sold in the major supermarkets (yet) but you can find it in fruit & veg stores, delis and gourmet/speciality stores. It does not cost much more than ordinary spices. It can also be purchased online from Firework Foods: Chipotle here and Ancho Powder here.
If you can't track either down, I think the best substitute is 1/2 tbsp each SMOKED paprika, cumin and cayenne pepper.
4. Smoked paprika adds a smokiness to the flavour which is akin to cooking over charcoal. If you don't have it, normal or sweet paprika is fine.
5. This chicken is so good, it can be served as is rather than using it for tacos. I suggest serving it with Mexican Green Rice (cilantro/coriander flavour), steamed or grilled corn (or go all out and make Mexican Street Corn), a colourful Cabbage Salad (this recipe is not strictly Mexican but the flavours match Mexican food really well), and/or Pico de Gallo.
6. Nutrition per serving, assuming 4 servings with 500g/1lb chicken thigh fillets. Left - chicken only. Right - chicken + 2 tortillas (excludes other taco toppings).
Would store bought orange juice be fine? For example Tropicana..
Yep! 🙂
Is there anything else I can use other than Orange Juice? I am weary of using it!! Should I leave it out altogether? Or actually try it 😀
Try it! You can’t taste it!
Love your recipes! Can you make this chicken ahead of time (thinking day/night before serving)? If so, how do you recommend reheating it?
Hi Shelly! If you make this with boneless chicken thighs then you can make it up to 3 days ahead (though 1 day ahead is best). In all honesty, I think the best way to reheat this is in the microwave! Keeps it juicy 🙂
I am obsessed with your recipes and will be trying this one this weekend!! it is making me hungry already!! Keep the awesome recipes coming!
Awww thanks Karen! I do hope you try this, it’s my “go to” chicken tacos recipe!!
Wow. Grilled the chicken thighs last night and they were exceptional. Had not used the chipotle chili powder before. It played so well with the cinnamon and allspice. I might reduce the cayenne to just a dash although the next day, all the spices blended so well with that super-tender meat. I agree the thighs can be served without corn or flour tortillas. Just chips, salsa and guac with some of that yummy rice. Great recipe.
Thanks Nagi
So glad to hear that Tom! Thanks so much for letting me know! N x
i just made this last night, so delicious and easy, we just ate the leftover for lunch today. i made a spicy corn side dish based off of the street corn recipe and we ate crisp corn tortillas and sour cream, so good! thank you.
Woo hoo! So thrilled that you enjoyed this Ivy, thanks for letting me know!
Hi Nagi. You mentioned at the end of this particular blog that it goes well with a cabbage salad and I thought I’d share from my experience meeting inlaws(not sure if this correct way to share as tablet shows as mispelled) that cabbage goes with everything – especially tacos in Mexico. There was hardly any lettuce in any eatery during the summer. My stay was brief. Can you imagine mashed potato tacos that were had at a big family get together? We were in the Jalisco area.
Thank you so much for the recipe. I’m actually going to use it to roast a chicken for taco meat afterward. (One chicken has to last a meal where there are at least 6 teenage boys. ☺)
Thanks for sharing that Rachel! I agree, I don’t remember seeing lettuce at all in Mexico. But….erm….mashed potato tacos??? What the…???
Yes! My mom use to make it for us growing up. It’s sooo good! You basically pack a corn tortilla with mashed potatoes and you fold it into a taco and fry it in some oil until the corn tortilla becomes a crispy hard shell taco.
Ooooh YUM!!! That sounds SO AMAZING!!!!
Hi Nagi! Do you think this would make a good chicken fajita marinade? Thanks!
Street food is the best everywhere. Wow this chicken and tacos looks so good. And I love bg flavors too!
I know, right??? The absolute best – forget posh restaurants!! N x
This looks so delicious, Nagi! We’re on the same wavelength this week – I just posted a Cinco de Mayo worthy recipe as well! Can’t wait to try your marinade…. sounds and looks so good.
I totally always forget about Cinco de Mayo!!!! I really need to do a food bloggers calendar!
Thanks so much for your generosity in sharing your insights & experiences Nagi! I`m a very green food blogger who`s definitely tech & photo challenged but working at getting better. I love your site, recipes & especially your tips & how clearly you relay information! Thanks again & congrat`s on your much deserved success!!
Aww, thank you Tez you’re so sweet! I do hope you joined Food Bloggers Central Facebook group so we can chat more there! 🙂
Yep definitely & thanks so much again!!
I’m so glad I follow you on Instagram — I saw this and the chicken is already marinating! Somehow, your recipes always fit into my weekly themes. 🙂 This recipe is a Taco Tuesday winner! I’m a flavour right-winger, too. Thanks!
Ooooh!!! Did you like it, did you like it??? 🙂
I did not like it. I LOVED IT. 😉 My family did, too! My grill-boss husband was super impressed! I served it boneless over sautéed peppers and onions for a lower carb option and will use this recipe again and again.
Yes yes YES!!!!! Thank you for letting me know Erin!!! <3 N x
Oh dear Nagi – this is just wonderful!
I love love love the sound of all those ingredients in the marinade. So flavoursome! But then I shouldn’t be suprised by that as that’s pretty much your calling card! 😉
Awww thank you Helen!!! When are you coming HOME?? I am waiting until you’re back before organising a get together!!! 🙂
I can smell the spices from here and I love how you can get that smoky charcoal taste from the smoked paprika!
Isn’t smoked paprika the best?? Such a great cheat way of getting smoke flavour into things!!
Well, we certainly are in tune with flavors and ingredients. We love our BBQ and we always take a little of this idea and a little of that and then we add our own special flavor. Isn’t lime the greatest for anything?? We use lots of lemon but boy does lime ever give anything a big punch. And to top it all off — your shots are to DIE for!! xxxooo
Awwww, thanks Marisa!!! I hope you had a wonderful weekend. 🙂 It’s Mother’s Day here in a couple weeks, is it the same weekend over there?? N x
Hi Nagi, I always get confused with “All Spice”, as there are 2 varieties. which one should I be looking for.
Thank you. I have just made your Lime chicken & Peppers/Corn Rice.. cannot wait to eat!! 🙂
Hi Sameera! I know what you mean 🙂 For this recipe as there is only a small amount, either works fine! I hope you enjoyed the Lime chicken!! N x
So lovely…And I am so right there with you in regards to the staying on the “right” side of things….I strive to stay authentic to as many recipes as I can so it is a TAD frustrating when people thing it’s Mexican cuz it has cilantro. Not at all the case!!!! And these photos are the bomb! I am salivating !
BA HA HA!!! I knew you would know what I meant!!! 😉 N x
Hi Nagi! These photos are making me hungry! This chicken looks so juicy and give me a nice soft tortilla and I’m happy! Grilled corn would be perfect with these! I so agree that Bobby Flay should get some shades – he is getting serious crows feet around his eyes! 🙂
Dorothy, I wish I could add photos here in the comments because I kid you not, I made some corn to include in the photos and I totally forgot! They are actually sitting in the fridge RIGHT NOW!!!!
Nagi, this sounds amazing and you’ve definitely made the recipe easy and simple to make, I will definitely be trying out this recipe, it will be perfect for Mother’s day dinner!
Thanks so much Fida! Hope you had a FAB WEEKEND! N x
I saw your recipes on Greatist!! so happy it brought me to your blog!! LOVE all the recipes and can’t wait to try them all!!!
Hi Rachel, welcome to RecipeTin Eats! 🙂 I’m so glad you like the look of my recipes, thank you! N x