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.
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
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.
Preheat the oven to 350ºF. In a shallow rectangular dish, add the breadcrumb mix.
Roll the kabobs in the breadcrumbs until evenly coated.
Lay the kabobs on a lined baking sheet, and when ready, bake for 30 to 35 minutes.