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)
10 min
Serves
4
Medium
Mexican
Ingredients
- 1 - 1.5 lb / 500 - 750 g 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
Preparation
Not specified
Cooking
- 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).
Plating & Serving
Not specified
Suggested Sides
Recipe Details
