mexican chicken breast

Mexican chicken breast is juicy, tender, and flavorful. It's easy to prep with a quick marinade before cooking on the stove, air fryer, or oven. 

Mexican Chicken Breast

chicken breasts, boneless and skinless (about 2 pounds)

olive oil, divided

garlic,

chili powder

cumin

paprika

oregano

salt

black pepper

lime juice,

In a large mixing bowl, combine chicken breasts with 1 tablespoon oil, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, pepper, and lime juice. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.

When ready to cook, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer. Turn off the heat and cover the lid. Let the chicken rest for 2-3 minutes.

Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.

Oven instructions

You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.

Serve as it over a plate of rice. You can also transfer the chicken breasts onto a cutting board and slice or dice them into smaller pieces to use in Chicken Tacos or serve over salad.

Mexican seasoned chicken breast smoked to perfection and finished with a sweet and spicy hot sauce glaze.

Traeger Smoked Chicken Breast

Tbsp (16 grams) Olive Oil

Tbsp Chili Powder

Salt

tsp Garlic Powder

tsp Dried Oregano

tsp Ground Coriander

tsp Cinnamon

C (48 grams) Brown Sugar

Tbsp (30 grams) Hot Sauce (I used Yellowbird Habanero)

Tbsp (15 grams) Lime Juice

Pat the chicken dry with a paper towel...

Pat the chicken dry with a paper towel before coating in the olive oil. Mix the dry rub ingredients together before sprinkling over the chicken. Gently massage to fully coat all the chicken. Cover and rest at room temperature.

Preheat smoker to 225ºF with lid closed for...

Preheat smoker to 225ºF with lid closed for 10 minutes.

Place the chicken on the smoker and cook...

Place the chicken on the smoker and cook for 50-60 minutes or until the chicken is around 125ºF to 135ºF internally.

Brush the hot sauce and brown sugar mixture...

Brush the hot sauce and brown sugar mixture on top of the chicken and cook another 30-40 minutes until the chicken reaches an internal temperature of 160ºF to 165ºF. (If you have smaller pieces of chicken, you may want to pull them earlier as they come up to temperature.)

Remove from the smoker and let the chicken...

Remove from the smoker and let the chicken rest for 3-5 minutes before slicing and serving. You can wrap in foil and place in an oven or cooler if you're waiting on sides or other dishes to come off the grill.

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Crockpot Mexican Chicken

chicken breasts (about 4 small/medium or 3 medium/large)

olive oil

garlic powder

onion powder

fire-roasted diced tomatoes

chipotle peppers

Canned reduced-sodium black beans

Canned Mexican corn (drained)

brown rice or quinoa

Your favorite Mexican toppings: fresh cilantro

Season

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.

Heat

Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.

Sprinkle

Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.

Cook

Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.

Serve

Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Top 3 mexican chicken breast recipes from across the web

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Mexican Chicken Breast

Traeger Smoked Chicken Breast

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Top 3 mexican chicken breast recipes from across the web

The most viewed mexican chicken breast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Chicken Breast

Traeger Smoked Chicken Breast

Crockpot Mexican Chicken

The most viewed mexican chicken breast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine