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:

Method:

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.

Shop List:

2½ Tbsp (35g) Mexican Chilli Orange

1 Chicken Breast

1 Tbsp (15g) Mayonnaise

1 Lime Wedge

FOODIE TIPS

Flippin' 'eck

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

OUR INSPIRATION

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:

Serves:

1

ACTIVE Time:

10 mins

Total Time:

40 mins

Chilli:

1 Mild

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.

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