Mexico City Chicken, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Mexico City Chicken

Cuisine: Latin
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Spice up your dinner table with this flavorful, aromatic and fun-to-eat Mexico City Chicken recipe.

Mexico City Chicken recipe is cooked in one pan and is super easy. It's slightly spicy, which makes it perfect when paired with white rice. If you're on a low-carb diet, enjoy it with a fresh, garden salad instead.

Either way, this recipe is a true delight.


  • For the Chicken
  • 3 chicken breasts large, boneless, cut into 1-inch chunks
  • 1/2 cup achiote marinade see recipe here
  • 2 poblano peppers cut into 1-inch pieces
  • 6 strips bacon cut into 1-inch pieces
  • cups panko bread crumbs seasoned with a pinch of salt, pepper, garlic powder and crushed red pepper flakes
  • 8 wooden skewers (or metal skewers)
  • For the Achiote-Annatto Citrus Marinade
  • ounces achiote paste (1/3 of a block)
  • 1 large orange juiced
  • 1 large lime or lemon (juiced)
  • 1 serrano pepper minced
  • 1 to 2 chipotles in adobo
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • teaspoons salt
  • 1 cup canola oil

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For the Marinade
  1. Combine all of your ingredients in the blender listed for the marinade and blend on high until smooth. Taste for salt. This marinade works well with seafood, pork and chicken.
For the Chicken
  1. Combine the chicken and the marinade, stir well to combine and let marinate for at least 2 hours. When ready, skewer in this order: poblano pepper, bacon, then the chicken. Try not to make the kabobs too tight, and only use about 4 pieces of chicken per skewer.
  2. Preheat the oven to 350ºF. In a shallow rectangular dish, add the breadcrumb mix.
  3. Roll the kabobs in the breadcrumbs until evenly coated.
  4. Lay the kabobs on a lined baking sheet, and when ready, bake for 30 to 35 minutes.

Chef Notes

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