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).
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
Hi Lisa! Here’s what I’d do in your situation – pound the chicken breasts to even thickness (v important for even cooking), increase the salt in the marinade by 1 tsp and marinade overnight. What this will do is brine the chicken extra well, making it nice and plump with moisture. Cook it the day before (as late as possible – ha ha!) , keep them whole. Be careful cooking them to really ensure they don’t overcook, and as soon as you take them off the stove, cover loosely with foil. Keep covered, once cool, refrigerate, making sure you preserve all the chicken juices. The next day, slice, scrape over all the pooled juices (it’s liquid gold and it’s going to make a huge difference here), cover with cling wrap then gently microwave to reheat. That’s it! 🙂 N x
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
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 :).
🤫 Your secret is safe with me… 😂 So pleased you enjoyed this Christianne! N xx
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!
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
I LOVE HEARING THAT!!!!!! N xx
Can you make the marinade ahead of tim. I want to make it and take it on vacation to make the recipe later on
Yes you sure can!
Hello, thank you for the help. You have rescued me for dinner tonight. Love you tips and ideas.
That’s terrific to hear Elizabeth! So glad you enjoyed this! N x