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0 from 33 votes

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 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 -5
Calories: 282 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  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)

Notes

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  •  Nutrition per serving, assuming 4 servings with 500g/1lb chicken thigh fillets. Left - chicken only. Right - chicken + 2 tortillas (excludes other taco toppings).

Nutrition Information

Serving 155g Calories 282cal (14%) Carbohydrates 2.9g (1%) Protein 36.5g (73%) Fat 12.9g (20%) Saturated Fat 3.1g (16%) Cholesterol 111mg (37%) Sodium 256mg (11%) Potassium 362mg (10%) Sugar 1.4g (3%) Vitamin A 100IU (2%) Vitamin C 19mg (21%) Calcium 40mg (4%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 4-5

Amount Per Serving

Calories 282

% Daily Value*

Serving 155g
Calories 282cal 14%
Carbohydrates 2.9g 1%
Protein 36.5g 73%
Fat 12.9g 20%
Saturated Fat 3.1g 16%
Cholesterol 111mg 37%
Sodium 256mg 11%
Potassium 362mg 8%
Sugar 1.4g 3%
Vitamin A 100IU 2%
Vitamin C 19mg 21%
Calcium 40mg 4%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.