Mexican Recipes With Chicken Breasts | Guide to the Kitchen – Coral

This Mexican chicken is packed with flavor and is a great family-friendly way to cook boneless, skinless chicken breasts. Perfect for a midweek meal.

The boneless chicken breasts are marinated in a delicious mixture of spices, garlic, lime, and orange. This marinade mix keeps the breasts juicy and infuses them with plenty of flavor. Plus, it only needs 20 minutes to work its magic!

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If chicken breasts are on your weekly shopping list, then this recipe is a must! Use it in your tacos, or serve it up with rice and veggies for a tasty family meal.

a charred chicken breast in a cast iron pan

How to make the Mexican chicken marinade

See more: Ground Chicken Taco Salad Bowl | Guide to the Kitchen – Coral

This easy Mexican marinade uses Taco seasoning as a quick way to introduce plenty of flavor into your skinless, boneless chicken breasts.

The taco seasoning is mixed with olive oil, garlic, a little sugar, salt, and the zest and juice of lime and orange.

This helps to flavor the breasts and also leaves them super tender. For exact quantities, check out the recipe card at the end of the post.

Refer: Chicken and Bacon Fried Rice | Guide to the Kitchen – Coral

If you don’t have taco seasoning in your pantry, you can use this easy recipe to make your own. (Homemade Taco Seasoning)

collage of how to marinade Mexican chicken
a cast iron skillet on a blue napkin with 4 cooked chicken breasts in it

Recipe Tips

  • Although you can coat the chicken in the marinade and then cook it straight away if you have time, then leave the marinated chicken breasts to sit for 20 minutes at room temperature. This ensures they have plenty of flavors and will give you juicer breasts.
  • Don’t leave the chicken in the marinade all day as the citrus juices will start to cook the chicken, and it can dry out.
  • Use a fine microplate grater/any fine grater or a zester to remove the outer layer of zest from the lime and the orange. The zest adds so much flavor to the chicken without adding extra acidity.
  • To ensure quick cooking and value for money, I like to use two large chicken breasts and cut them into cutlets. This also shortens the cooking time, so your chicken stays juicy and moist. To do this, you want to place the chicken breasts on a cutting board and pat them dry gently to stop anything slipping and sliding about. Then take a sharp knife, hold it parallel to the chopping board, and cut the chicken breast directly through the middle. (see picture below)
  • You can cook this Mexican chicken in a hot skillet, griddle pan, or on the grill. The sugars in the fruit will encourage the chicken to lightly char, don’t panic because of the short cooking time the char adds flavor without tasting burnt!

What to serve with Mexican Chicken Breasts

There is so much flavor in these chicken breasts; you’ll be finding ways to use them whenever you can!

a chicken breast on a bed of yellow rice with tomatoes on the side

Enjoy x

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Refer: Vegetables Side Dishes For Chicken | Guide to the Kitchen – Coral


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