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
Taco topping options
-
Guacamole, Avocado Sauce or avocado slices/diced
-
Pico de Gallo (chunky tomato salsa) or a smooth Salsa Sauce
-
Taco Sauce or hot sauce / chilli sauce of choice
And more tacos
-
Quick Chicken Tacos – 2 in 1 recipe, shredded taco seasoned chicken AND taco sauce
-
Beef Tacos – the old school way
-
Fish Tacos – marinated and grilled, healthy and delicious!
-
Pork Carnitas Tacos – the iconic Mexican pulled pork tacos
-
Shredded Beef Tacos – tender slow cooked shredded beef in a deep flavoured Mexican sauce
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Mexican Grilled Chicken Tacos
Ingredients
- 1 - 1.5 lb / 500 - 750g chicken thigh fillets (Note 2)
- 1 tbsp olive oil
Marinade
- 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
Taco Fixings
- Tortillas or taco shells
- Pico de Gallo (tomato salsa)
- Sour cream
- Avocado
- Fresh coriander / cilantro
- Lime wedges
Instructions
- 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)
Recipe Notes:
Nutrition Information:
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