CHICKEN YUCATAN
"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
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
YUCATáN CHICKEN WITH ACHIOTE
Steps:
- Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
- To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
- Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.
YUCATAN MARINADE
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for 3 pounds of poultry, meat, or seafood.
Provided by cookiedog
Categories Lemon
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. If using with poultry or pork, marinate for 3 to 4 hours before grilling. Fish and shellfish should marinate no longer than half an hour as the citrus will "cook" the seafood.
Nutrition Facts : Calories 151.3, Fat 1.2, SaturatedFat 0.1, Sodium 2335.3, Carbohydrate 38.3, Fiber 2.5, Sugar 18.7, Protein 3.2
YUCATAN CHICKEN SKEWERS WITH PEANUT-RED CHILE BBQ SAUCE AND RED CABBAGE SLAW
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, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.
- 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.
- Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.
- 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, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.
- 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.
- 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. Let sit at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 519 calorie, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 1516 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 34 grams
YUCATAN CHICKEN MARINADE
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
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
Provided by Bobby Flay
Time 2h30m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 112 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 57 milligrams, Sodium 212 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 14 grams, Sugar 1 grams
YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
YUCATAN MARINATED CHICKEN SKEWERS WITH PEANUT-RED CHILE MOLE SAUCE
Provided by Bobby Flay
Categories appetizer
Time 8h5m
Yield 8 appetizer servings
Number Of Ingredients 26
Steps:
- Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
- Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.
- Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.
- Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour.
- Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.
YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA
I have not tried this recipe but I am going to very soon. It sounded so delicious that I had to share it. This recipe does not include marinating time.
Provided by Gingerbear
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
- With motor running, add the oil through the feed tube and process until emulsified.
- For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
- With motor running, add the oil through the feed tube and process until emulsified.
- For chicken: Combine chicken and marinade in a zip-lock plastic bag.
- Refrigerate 4 to 6 hours or overnight.
- Prepare your grill or broiler.
- Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
- Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
- Serve with the salsa and Margaritas.
Nutrition Facts : Calories 269.2, Fat 14.3, SaturatedFat 2.5, Cholesterol 85.9, Sodium 338.9, Carbohydrate 15.4, Fiber 3.7, Sugar 7.5, Protein 21.9
HOLT FAMILY CHICKEN MARINADE
This recipe is by far the best I have ever found for grilled chicken. I promise you, If you make it by the directions, and want to take some leftovers to work, you better hide them!!! They won't make it through the night!
Provided by Chadg
Categories Chicken Breast
Time 5h20m
Yield 10 Depends on how much you make!, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, ( i use gallon size Ziploc freezer bags) whisk together the ingredients thoroughly except chicken. Set aside. Prepare your chicken. (We prefer the skinned and trimmed thighs, as they don't dry out, But any chicken pieces will do, so whatever your family prefers or whatever is on sale!) Add chicken to bowl/bag and thoroughly coat pieces. There may not be enough marinade to "cover" so just make sure each piece is coated. If you like, add a touch more vinegar. Let marinate in a covered container or bag for no less than 3 hours. Optimum marinade time is 6-8 hours. Heat your grill the way you like it.
- Just a reminder: This will flame up some, so keep an eye on it. Grill until chicken is done.
- DO NOT OVER COOK THIS BIRD! YOU WILL MISS THE BEST YARD-BIRD on the planet!
Nutrition Facts : Calories 918.5, Fat 84.5, SaturatedFat 21.7, Cholesterol 210.3, Sodium 2474.3, Carbohydrate 3.5, Fiber 0.8, Sugar 0.3, Protein 33.4
CHEF JOHN'S YUCATAN-STYLE GRILLED PORK
This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h23m
Yield 6
Number Of Ingredients 13
Steps:
- Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
- Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
- Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 12.1 g, Cholesterol 84.3 mg, Fat 9.9 g, Fiber 3.3 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1021.5 mg, Sugar 5.3 g
More about "yucatan chicken marinade food"
MEXICAN YUCATAN CHICKEN - POLLO PIBIL "AUTHENTIC" - TACOS …
From meatandtravel.com
CHICKEN YUCATAN - JOE'S HEALTHY MEALS
From joeshealthymeals.com
YUCATáN-SPICED CHICKEN RECIPE - MARCIE TURNEY | FOOD
From foodandwine.com
YUCATAN GRILLED CHICKEN - GLEBE KITCHEN
From glebekitchen.com
ESSENTIAL CUISINE
From essentialcuisine.com
YUCATAN FOOD – DELICIOUSLY EARTHY, HOT AND SMOKY
From xyuandbeyond.com
11 MUST-TRY DISHES OF MEXICO'S YUCATAN REGION - TRIPSAVVY
From tripsavvy.com
YUCATAN STYLE GRILLED CHICKEN • ST. FRANCIS WINERY & VINEYARDS
From stfranciswinery.com
JAPANESE STEAKHOUSE CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
YUCATAN CHICKEN : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
YUCATAN CITRUS CHICKEN BOWLS RECIPE - HELLOFRESH
From hellofresh.com
SOUR-ORANGE YUCATáN CHICKENS RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
ASIAN CHICKEN MARINADE | RECIPETIN EATS
From recipetineats.com
YUCATáN-STYLE CHICKEN WITH ACHIOTE (POLLO PIBIL) | SAVEUR
From saveur.com
MEXICAN CHICKEN MARINADE (BEST CHICKEN FOR TACOS ... - LITTLE SUNNY …
From littlesunnykitchen.com
YUCATAN CHICKEN MARINADE RECIPE | YUMMLY | RECIPE | ITALIAN …
From pinterest.com
ROASTED YUCATAN CHICKEN BREAST - COOKING ON THE RANCH
From highlandsranchfoodie.com
YUCATAN GRILLED CHICKEN TOSTADAS | KEVIN IS COOKING
From keviniscooking.com
33 BEST YUCATAN FOODS & MAYAN DISHES IN MEXICO [2022]
From traveltomerida.com
YUCATáN SPICED CHICKEN RECIPE - DELISH.COM
From delish.com
EASY YUCATAN CHICKEN (SHRIMP RECIPE INCLUDED ... - LA PIñA EN LA …
From pinaenlacocina.com
YUCATáN BARBECUED CHICKEN (POLLO PIBIL) RECIPE : SBS FOOD
From sbs.com.au
5-MINUTE TUSCAN CHICKEN MARINADE - THE SEASONED MOM
From theseasonedmom.com
YUCATAN FOOD: 38 SUMPTUOUS DISHES TO TRY IN MEXICO
From mexicotravelsecrets.com
YOGURT MARINATED CHICKEN - COOKING CLASSY
From cookingclassy.com
MARINATED ACHIOTE CHICKEN RECIPE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
15 YOGURT-MARINATED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN BAKED IN THE YUCATAN STYLE RECIPE | MYRECIPES
From myrecipes.com
YUCATAN CHIPOTLE CHICKEN SPINACH SALAD - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
GRILLED YUCATAN CHICKEN SKEWERS - FOOD NETWORK CANADA
From foodnetwork.ca
YUCATAN GRILLED CHICKEN SANDWICH - REAL CALIFORNIA MILK
From realcaliforniamilk.com
YUCATAN STYLE STEAMED CHICKEN | A MEXICAN COOK
From amexicancook.ie
POLLO A LA YUCATECA - JOURNEY LATIN AMERICA
From journeylatinamerica.com
SPICY GRILLED YUCATáN CHICKEN WINGS - JESS PRYLES
From jesspryles.com
OUR 15 BEST CHICKEN MARINADES | ALLRECIPES
From allrecipes.com
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 »
You'll also love