Roadside Chilli Orange Chicken
Yucatán road trip! A dish that reminds us of tearing into smoky ancho and bitter orange grilled chicken hot off the coals from roadside rotisseries in Mexico.
// Get ready to cook:
1. Bash chicken in a food bag with a rolling pin until evenly flat to both tenderise and ensure even cooking. Add 1½ Tbsp Mexican Chilli Orange; mix in and marinate for 30 mins.
2. Make dressing by combining 1 Tbsp Mexican Chilli Orange and 1 Tbsp mayonnaise.
3. Heat pan on medium-high heat. Add 1 Tbsp oil then chicken and sear on one side for 1 min. Keep turning every 30 secs for 5 mins or until cooked. Remove and allow to rest for a few minutes.
4. Smother with dressing and serve with fries, lime and a Corona.
2½ Tbsp (35g) Mexican Chilli Orange
1 Chicken Breast
1 Tbsp (15g) Mayonnaise
1 Lime Wedge
By constantly flipping the chicken over a hot pan, you get a more even browning that produces those lovely deep flavours a.k.a. the Maillard reaction, the thought of which is already provoking a Pavlovian response from us. Ooh, double scientist name dropping…aren’t we clever.
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Mexican Chilli Orange
Mexican Chilli Orange embodies the flavours of the southeast Mexican state of Yucatán and it’s most famous dish Cochinita Pibil. Pork rubbed in a warming citrus spice paste, wrapped in banana leaf and baked in a hand-dug roasting pit for several hours till the meat is smoky and tender. Served on a corn tortilla, it is Mexican market food at its best!
About this dish:
Cooking Equipment Needed: 1 Frying Pan
How to Serve: Fries, Lime and a Corona
Make It Your Own: Try the recipe with skin-on boneless chicken thighs for a crispy skin sensation! And if you’re looking for a real citrus zing, finely chop the zest of ½ an orange and add it to the chicken marinade.