Mexican Grilled Chicken Tacos
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)
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Place Marinade ingredients in a ziplock bag. Add chicken, massage to coat then refrigerate to marinate for at least 3 hours, preferably overnight.
- 2
Remove chicken from Marinade, discard Marinade.
- 3
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.
- 4
Remove chicken onto plate, cover loosely with foil and rest for 3 minutes.
- 5
Cut into strips and use for tacos. (See Note 5 for more serving options)