Emily From chicken tinga tacos to pollo asado to arroz con pollo — ten authentic Mexican chicken recipes that make weeknight dinners genuinely worth looking forward to.
Chicken is the most versatile protein in Mexican cooking because it takes on the big bold flavours of chiles, citrus and spice so readily. A chicken that has been marinated in achiote and orange juice then charred over high heat tastes nothing like a chicken that has been braised for hours in a deep guajillo broth — and both of those taste completely different from a simple taco filling with chipotle and tomato.
These ten recipes show the full range of what Mexican chicken cookery can do. From five-minute slow cooker prep to weekend birria projects, from light pozole verde soup to rich enchiladas, there is a chicken recipe here for every occasion and every level of effort.
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🌮 Chicken Tinga Tacos
Shredded chicken braised in a smoky chipotle and tomato sauce served in warm corn tortillas with avocado and crema. Ready in 30 minutes whether you use fresh chicken or rotisserie.
- 3 cups shredded cooked chicken
- 1 can chipotle peppers in adobo
- 1 can diced tomatoes
- 1 onion sliced, 3 garlic cloves
- 1 tsp oregano, salt and pepper
- Corn tortillas, avocado, crema to serve
- 1Sauté onion and garlic. Add tomatoes, chipotles and oregano. Simmer 5 minutes.
- 2Blend sauce smooth. Return to pan and add shredded chicken.
- 3Simmer 10 minutes until thickened. Season well.
- 4Serve in warm tortillas with avocado and crema.
🔥 Pollo Asado
Bone-in chicken marinated in achiote paste, citrus and garlic then grilled until the skin is deeply charred and the inside is impossibly juicy. The Mexican grilled chicken recipe you will make all summer.
- 1.2kg bone-in chicken thighs
- 2 tbsp achiote paste
- Juice of 2 oranges and 2 limes
- 4 garlic cloves, 1 tsp cumin, 1 tsp oregano
- 2 tbsp olive oil, salt and pepper
- Fresh salsa and tortillas to serve
- 1Blend achiote, citrus juice, garlic, cumin, oregano and oil into a marinade.
- 2Coat chicken completely and marinate 4 hours or overnight.
- 3Grill over medium-high heat 15 to 18 minutes per side until charred and cooked through.
- 4Rest 5 minutes. Serve with fresh salsa, tortillas and lime.
🌯 Chicken Enchiladas with Red Sauce
Shredded chicken in corn tortillas smothered in homemade red enchilada sauce and baked under melted cheese. The definitive Mexican comfort food recipe.
- 3 cups shredded chicken
- 12 corn tortillas
- 2 cans red enchilada sauce
- 2 cups Mexican cheese blend
- 1 cup sour cream mixed into chicken
- 1 tsp cumin, 1 tsp garlic powder
- 1Mix chicken with sour cream, cumin and garlic. Warm tortillas until pliable.
- 2Fill and roll each tortilla. Place seam-side down in greased dish. Pour sauce over all.
- 3Cover generously with cheese. Bake at 375°F for 25 minutes until bubbly.
- 4Serve with sour cream and fresh cilantro.
🍜 Chicken Pozole Verde
Tender chicken and giant hominy kernels in a bright tomatillo and pepita broth. One of Mexico’s great celebration soups and one of the most comforting things you can eat.
- 1kg bone-in chicken thighs
- 1 large can hominy, drained
- 500g tomatillos, husked
- 2 poblanos, 2 jalapeños, 4 garlic cloves
- ½ cup pepitas, 1 tsp cumin
- Cabbage, radishes, lime, tortillas to serve
- 1Simmer chicken in salted water 40 minutes. Shred and reserve broth.
- 2Roast tomatillos, peppers and garlic. Toast pepitas in a dry pan. Blend with some broth.
- 3Combine chicken, hominy and green broth. Simmer 15 minutes.
- 4Serve in deep bowls with cabbage, radishes, lime and tortillas.
🌮 Crockpot Chicken Tacos
The simplest Mexican chicken recipe. Chicken breasts with salsa and taco seasoning in the slow cooker. Shred with forks after 6 hours. Best weeknight tacos with virtually zero effort.
- 1kg boneless chicken breasts
- 1 packet taco seasoning
- 1 jar salsa (2 cups)
- Juice of 1 lime
- Corn tortillas, avocado, cheese, sour cream to serve
- 1Place chicken in slow cooker. Sprinkle with taco seasoning. Pour salsa over top.
- 2Cook on low 6 to 8 hours or high 3 to 4 hours until completely tender.
- 3Shred chicken with two forks. Squeeze lime juice over and stir.
- 4Serve in warm tortillas with all your favourite toppings.
🧀 Chicken Quesadillas
Crispy flour tortillas with seasoned chicken, melted Oaxaca cheese and roasted peppers griddled until golden. The dinner that comes together in 15 minutes and satisfies everyone.
- 2 cups cooked shredded chicken, seasoned with taco spices
- 4 large flour tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- ½ cup roasted peppers, sliced
- 2 tbsp butter
- Salsa, sour cream and guacamole to serve
- 1Scatter cheese over half of each tortilla. Add chicken and peppers. Fold over.
- 2Cook in butter over medium heat 2 to 3 minutes per side until golden and cheese melted.
- 3Cut into wedges. Serve immediately with salsa, sour cream and guacamole.
- 4Make in batches and keep warm in a low oven until ready to serve all at once.
🌮 Chicken Birria Tacos
Chicken braised in the same rich guajillo and ancho chile broth as beef birria. Dipped tortillas, Oaxaca cheese and consommé for dipping. A slightly lighter take on the viral taco.
- 1kg chicken thighs, bone-in
- 3 guajillo chiles, 2 ancho chiles, soaked
- 3 chipotle peppers in adobo
- 1 can tomatoes, 5 garlic cloves, 1 tsp cumin
- Corn tortillas, Oaxaca cheese
- Onion, cilantro and lime to serve
- 1Blend soaked chiles, chipotles, tomatoes and garlic into a smooth red sauce.
- 2Add chicken to slow cooker or pot with chile sauce. Cook low 3 hours until tender. Shred.
- 3Dip tortillas in the braising liquid. Fry in a hot pan with cheese and chicken until crispy.
- 4Serve with consommé for dipping, onion, cilantro and lime.
🍚 Arroz con Pollo
Chicken pieces braised directly in seasoned tomato rice with peppers and garlic until everything cooks together into one deeply satisfying one-pot meal that is classic Mexican home cooking.
- 1kg bone-in chicken pieces
- 1 cup long grain rice
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 bell pepper, 1 onion, 4 garlic cloves
- 1 tsp cumin, 1 tsp paprika, salt and pepper
- 1Season and sear chicken pieces until golden. Remove and set aside.
- 2Sauté onion, pepper and garlic in the same pan. Add rice and toast 2 minutes.
- 3Add tomatoes, broth and spices. Return chicken to the pan. Bring to a boil.
- 4Cover and cook on low 25 minutes until rice is cooked and chicken is tender.
🥗 Chicken Taco Salad
All the flavours of taco night in a giant salad bowl. Seasoned chicken, black beans, corn, avocado, tomatoes and tortilla strips on a bed of romaine with creamy jalapeño dressing.
- 2 chicken breasts, seasoned and grilled, sliced
- 1 can black beans, drained
- 1 cup corn kernels
- 1 avocado, diced
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- Crispy tortilla strips
- Lime jalapeño dressing
- 1Grill or pan-cook seasoned chicken breasts. Slice thinly against the grain.
- 2Build salad base with romaine, black beans, corn, tomatoes and avocado.
- 3Arrange sliced chicken over the top. Scatter tortilla strips.
- 4Drizzle with lime jalapeño dressing and serve immediately.
🫑 Sheet Pan Chicken Fajitas
Everything on one pan. Chicken strips, peppers and onions roasted at high heat until slightly charred and sweet. The easiest weeknight Mexican dinner with the fewest dishes.
- 600g boneless chicken thighs, sliced into strips
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp cumin, 2 tsp chili powder, 1 tsp garlic powder
- Salt, warm flour tortillas and toppings to serve
- 1Preheat oven to 425°F. Toss chicken, peppers and onion with oil and all spices.
- 2Spread in a single layer on a large lined baking sheet. Do not crowd.
- 3Roast for 20 to 25 minutes, stirring once halfway, until chicken is cooked and edges char.
- 4Serve in warm flour tortillas with sour cream, guacamole and salsa.
