Best 5 Chicken Yucatan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Chicken Yucatan" is a flavorful Mexican dish that is made with tender chicken pieces that are marinated in a fragrant blend of spices and herbs, then cooked in a rich and savory sauce. This delectable dish has its roots in the vibrant flavors of the Yucatan Peninsula, where it is commonly served with a variety of accompaniments like tortillas, rice, and refried beans. Embark on a culinary adventure with us as we guide you through the steps to create this mouthwatering dish that will tantalize your taste buds and transport you to the heart of Mexico. Let's delve into the world of flavors and aromatic spices that make "Chicken Yucatan" a culinary masterpiece.

Here are our top 5 tried and tested recipes!

YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW



Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 6 servings

Number Of Ingredients 47

1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
6 chicken thighs
2 tablespoons canola oil
Salt and freshly ground black pepper
Peanut-Red Chile BBQ Sauce, recipe follows
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 tablespoons pureed chipotle chiles in adobo, pureed
Salt and freshly ground pepper
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups Mesa BBQ Sauce
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
Salt and pepper
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup canola oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
2 tablespoons finely chopped fresh mint leaves
3 cups corn masa mix
1 1/2 teaspoons salt
2 1/4 cups warm water
Vegetable oil, for frying
Shredded chicken, guacamole, beans and cheese or your favorite filling
1/2 finely chopped roasted peanuts
1 tablespoon light brown sugar
2 tablespoons finely chopped cilantro leaves

Steps:

  • Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
  • Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
  • Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
  • Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
  • Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  • Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
  • Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
  • Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
  • Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
  • Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
  • Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
  • Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
  • Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
  • Combine all ingredients in a small bowl just before serving.

CHICKEN YUCATAN



Chicken Yucatan image

"A flavorful, but not spicy, Mexican inspired dish. It cooks quickly, so if you want to serve a salad with this, get the chicken marinating and make the salad." I didn't put marination time in time on recipe since it can be anywhere from 10 minutes to 24 hours.

Provided by Oolala

Categories     Chicken Breast

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
2 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon ground cumin
2 tablespoons orange juice
2 tablespoons white vinegar, can use cider vinegar
1 dash Tabasco sauce, more if desired
1 tablespoon vegetable oil
1 medium onion, sliced
2 red bell peppers, can use green, seeded and sliced
1 1/2-2 cups canned tomatoes, chopped
1 dash pepper

Steps:

  • Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
  • Meanwhile, chop vegetables.
  • Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
  • Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
  • Serve over brown rice with a side salad.

Nutrition Facts : Calories 210.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 195.2, Carbohydrate 11.4, Fiber 2.5, Sugar 6.7, Protein 29

MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP



Mean Chef's Yucatan-Style Chicken, Lime, and Orzo Soup image

I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.

Provided by Halcyon Eve

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup orzo pasta (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeno chiles, thinly sliced
3/4 lb boneless skinless chicken breast, cut into matchstick-size strips
5 cups low sodium chicken broth
1/4 cup fresh lime juice
1 large tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
fresh cilantro (to garnish)

Steps:

  • Cook orzo in pot of boiling salted water until just tender.
  • Drain well.
  • Heat oil in large saucepan over medium heat.
  • Add onion, garlic, and chiles.
  • Sauté until onion begins to brown, about 4 minutes.
  • Add chicken; sauté 1 minute.
  • Add broth, lime juice, and tomato.
  • Simmer until chicken is cooked through, about 3 minutes.
  • Mix in orzo, then chopped cilantro.
  • Season soup with salt and pepper.
  • Ladle soup into 4 bowls.
  • Garnish with cilantro sprigs.

YUCATAN CHICKEN MARINADE



Yucatan Chicken Marinade image

Make and share this Yucatan Chicken Marinade recipe from Food.com.

Provided by internetnut

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup lime juice
1 cup orange juice
1 tablespoon minced garlic
2 tablespoons ground cumin
2 tablespoons oregano
4 bay leaves, crumbled
1 tablespoon salt
1 tablespoon black pepper
1/4 cup Mexican hot sauce (Cholula)
1/4 cup olive oil

Steps:

  • Mix all ingredients together and marinate chicken for 4 hours or preferably.
  • over nite.
  • BBQ as usual on the grill.

Nutrition Facts : Calories 122.9, Fat 9.7, SaturatedFat 1.3, Sodium 1421.7, Carbohydrate 10.2, Fiber 0.9, Sugar 4.4, Protein 1.1

GRILLED YUCATAN CHICKEN SKEWERS



Grilled Yucatan Chicken Skewers image

Number Of Ingredients 0

Steps:

  • Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.Prepare a charcoal grill to high heat.Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 164

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different spices and herbs. Yucatan cuisine is known for its bold flavors, so don't be afraid to add a little bit of heat or spice to your dish.
  • Pay attention to the cooking times. Chicken is a delicate meat, so it's important to cook it properly to avoid drying it out.
  • Serve your dish with a variety of sides. This will help to round out the flavors and make your meal more satisfying.

Conclusion:

Chicken Yucatan is a delicious and flavorful dish that is perfect for any occasion. With its bold flavors and tender chicken, this dish is sure to be a hit with your friends and family. So next time you're looking for a new and exciting dish to try, give Chicken Yucatan a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #healthy     #main-dish     #fruit     #poultry     #vegetables     #mexican     #refrigerator     #dinner-party     #low-fat     #chicken     #stove-top     #dietary     #low-sodium     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #citrus     #oranges     #meat     #chicken-breasts     #equipment

Related Topics