Best Chicken Yucatan Recipes

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

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.

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-STYLE CHICKEN, LIME, AND ORZO SOUP

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.

GRILLED YUCATAN CHICKEN SKEWERS

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.

YUCATAN CHICKEN

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.

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

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 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.

CHICKEN YUCATAN

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.

YUCATAN CHICKEN MARINADE

Steps:

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

YUCATAN CHICKEN SKEWERS W/ RED CABBAGE SLAW AND PEANUT-RED CHILE BBQ SAUCE

Steps:

• CHICKEN: 1. To marinate the chicken, in a large shallow baking dish, whisk together the orange and lime juices, oil, chile powder and garlic until combined. 2. Skewer each chicken piece with 2 skewers running lengthwise through the chicken so that it lies flat. Put the chicken in the baking dish and turn to coat with the marinade. Cover and refrigerate for at least 1 hour up to 4 hours. 3. Preheat a grill to high or a grill pan over high heat. 4. Remove chicken from the marinade (discard marinade) and season with salt and pepper on both sides. Grill for 4 - 5 minutes on each side, until just cooked through. 5. Place the tortillas on the grill and grill for 10 seconds per side to heat through. 6. Serve the skewers on a platter accompanied by the cabbage slaw, peanut-red chile bbq sauce, tortillas, mint and cilantro leaves, and peanuts for everyone to assemble his own wrap. RED CABBAGE SLAW: 1. Whisk together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion and cilantro and season with salt and pepper. Toss to combines. Let sit at room temperature for at least 20 minutes or up to 1 hour before serving. PEANUT-RED CHILE BBQ SAUCE 1. Heat the oil in a meduim saucepan over medium heat. Add the ginger and cook until soft, 1 to 2 minutes. Raise the heat to high, add the barbecue sauce and chicken stock and cook, stirring occasionally, until reduced by half. 2. Whisk in the soy sauce and peanut butter and cook over medium heat until thickened, 12 to 15 minutes. Season with salt and pepper. This can be made up to 2 days in advance and refrigerated. Reheat before serving.

YUCATáN LIME AND CHICKEN SOUP

Steps:

• Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
• In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
• Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
• Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
• Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
• Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.

YUCATAN MARINATED CHICKEN SKEWERS WITH PEANUT-RED CHILE MOLE SAUCE

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

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.

BAKED SOUR-ORANGE YUCATAN CHICKEN

Steps:

• In a food processor, mince the garlic with the vegetable oil. Add the orange and lemon juices, chili powder, paprika, salt and cumin and blend well. Cover the chicken with the marinade and let sit in fridge for a few hours. Preheat the oven to 350°. Cook chicken for 30 minutes. Turn over the chicken, remove about 1/4 cup of the sauce, stir the honey into this sauce, then pour back over chicken. Cook for another 10-15 minutes.

CHICKEN YUCATAN

Steps:

• In food processor or blender, combine first 10.
• Set thighs in 8 x 11.5" baking dish and brush with half the mixture. Roast, turning once and brushing with mixture from time to time, 30-35 min. Salt and pepper. Serve hot or cold.

YUCATÁN CHICKEN WITH ORANGE-GUAJILLO GLAZE

Steps:

• 1.MAKE THE RUB In a small skillet, toast allspice, peppercorns, cumin seeds, cinnamon & cloves over high heat until fragrant. Transfer to spice grinder and let cool Grind to a powder & transfer to a small bowl. Stir in paprika, chipotle and ancho powders, salt and sugar. 2.PREPARE THE CHICKEN On a large rimmed baking sheet, flatten chicken by pressing on the breast bone. Sprinkle chicken with Adobo Rub. Cover & refrigerate for 30 min or up to 2 hours. Bring chicken to room temp before grilling. 3.MEANWHILE, PREPARE THE SAUCE In a glass measuring cup, cover guajillo chiles with the boiling water. Cover and let stand until softened, about 15 min. 4.In a med saucepan, combine orange zest &juice with vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero & coriander. Add guajillos and soaking liquid and bring to a boil. Boil over mod high heat until reduced by half, about 7 min. Transfer sauce to a blender and puree. Scrape puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 min. Season with salt. 5.Light grill. Oil grill grate & put chicken skin side down. Grill over moderately high heat until charred, about 7 min. Turn chicken & cook until charred on the other side, about 5 min. Turn the heat off in half of the grill or rake the coals to one side, away from the chicken. Cover and grill chicken over indirect heat, turning halfway through, until 160°, about 1 hour. 6.Brush half of sauce all over chicken. Flip chicken and set it over direct heat. Grill until richly glazed, about 1 min Turn chicken skin side up and grill until glazed, about 1 min longer. Let chicken rest for 15 min. Serve with remaining sauce and mango slices.

YUCATAN CHICKEN-LIME

Steps:

• 1. Heat 2 Tblsp. of the oil in a large stockpot over medium heat. Add the chicken pieces, brown on all side. Add the water, bring to a boil, reduce heat, simmer for 10 min until chicken is cooked through. Remove chicken and reserve poaching liquid. When cool enough to handle, remove meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 8 cups, and set aside. 2. Heat the remaining 2 Tblsp. of oil in a large stockpot over medium heat. Add onions, bell peppers, and garlic and sweat for 4 min. until tender. 3. Add the avocado leaf, epazote, dried chipotle, chipotle in adobo with sauce, and salt and stir to coat the vegetables. 4. Return the chicken and reserved poaching liquid to the pot, bring to a boil, reduce heat, partially cover, and simmer for 20 minutes. 5. Add the rice and simmer for 20 minutes, until tender. 6. Remove from heat, stir in the scallions, cilantro, and lime juice, cover and let steep for 1 minute [we tend to serve the scallions and cilantro on the table and everyone puts in as much as they like] 7. To serve, remove the avocado leaf, ladle the soup into bowls, and garnish with the corn chips. Makes 10 cups

GRILLED YUCATAN CHICKEN SKEWERS

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.

CHICKEN BREASTS WITH YUCATáN GREEN SEASONING PASTE

Steps:

• 1. Prepare the seasoning paste. Then, in a small bowl, mix the tablespoon of paste, orange juice, and olive oil. With a sharp knife cut 3 slits, 1/2 inch deep, on the smooth side of each chicken breast and put the breasts on a platter. Brush all over with the marinade. Cover and refrigerate about 2 hours. 2. Remove the chicken from the refrigerator about 30 minutes before cooking. Prepare an outdoor grill (and grease the rack), or preheat a stovetop grill pan. Grill the chicken about 4 to 5 minutes per side until well marked from the grill, and it is no longer pink inside at the thickest part. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

YUCATAN - STYLE CHICKEN AND VEGETABLE SOUP

Steps:

• In a 4-quart Dutch oven, heat oil over medium-high heat.
• Add onion, saute for 3 minutes.
• Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
• Add carrots. Cook and stir for 4 minutes more.
• Add broth, tomatoes, zucchini,and salt.
• Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
• Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
• Place in bowls.
• Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.