Mexican Chicken Recipe

Let's get dinner on the table in 30 minutes...

I've got a Mexican chicken recipe you are going to love if you enjoy a little citrus, sweet and chipotle flavor on your grilled chicken.

I adapted this recipe from the "Clean Eating Magazine" and changed it up just a bit. I've increased the sauce (because the sauce really makes it) changed the spices just a bit, and added garlic.

Even though this recipe is considered healthy (don't let that scare you off) it's got a lot of flavor from all of the seasonings.

So try this out tonight. It's very easy to prepare. The only thing you will need to add is a vegetable and/or a salad. You will have a healthy delicious dinner on the table in 30 minutes.

If you like a more spicy hot meal, you can substitute the 3/4 tsp of ground chipotle chile with 1 or more tbsp chopped chipotle chiles in adobo sauce.

Orange and Chipotle Mexican Chicken Recipe

Serves 4


    The rub
  • 3/4 tsp. ground chipotle chile seasoning, I used Spice Islands
  • 1 1/4 tsp ground chile powder
  • 3/4 tsp ground cumin
  • 1/2 tsp sea salt
  • The Sauce
  • 1 clove garlic, minced
  • 1 cup fresh orange juice
  • 4 Tbsp plus 1 tsp pure maple syrup
  • 1 tsp orange zest
  • The chicken
  • 2 tsp. of vegetable or coconut oil
  • 4 boneless, skinless chicken breast, rinsed and patted dry, pounded 1/2-inch thick
  • The Rice
  • 2 cups cooked brown rice or cilantro lime rice.
  • fresh cilantro, chopped, to taste
  • 1/4 cup fresh orange juice
  • 1/4 tsp sea salt

Mexican Chicken Recipe 


Rinse and pat dry the chicken breast. I like to place a piece of saran plastic wrap on the bottom and top of the breast before I pound them. This keeps things cleaner.

Once covered in plastic, pound the chicken until it's about 1/2 inch thick. This will ensure quick, even cooking.

At this point, either cook some brown rice according to package directions or prepare the cilantro lime rice recipe.

If you are making the brown rice, substitute 1/4 cup orange juice for 1/4 cup of the water you would use to cook the rice. Add the salt and cook as per directions on the package. When the rice is done, add the chopped cilantro and fluff the rice. Keep warm.

Back to the Chicken…

In a small bowl mix together the chipotle chile seasoning, the chile powder, ground cumin, and salt.

Lay the chicken breast out on a plate in a single layer. Sprinkle the chile spices over the chicken. Turn the chicken over and sprinkle the rest of the spice over all. Rub in all the spices.

Preheat a cast iron pan over medium high heat. Add the oil and tilt the pan to coat the entire pan. Add the chicken and cook approximately 3 to 4 minutes per side or until the chicken is no longer pink inside.

Using a cast iron pan will brown the chicken nicely and impart some really nice flavor. By now you know that I'm always looking to enhance the flavor of foods.

Remove the chicken from the pan and set aside.

Turn the heat on the pan to low.

Add just a drop of oil to the pan and add the garlic and saute for just one minute.

Add the orange juice and maple syrup and stir constantly for a minute. Add the orange zest and stir.

Add the chicken back to the pan. Turn the heat back up to medium and stir for an additional minute to make sure the chicken is hot.

Serve this healthy Mexican chicken recipe over rice and spoon extra sauce over the chicken. Add a salad and dinner is served.


More Chicken Recipes

Chicken Enchiladas
Sour Cream Chicken Enchiladas
Chicken Fajitas
Chicken Tortilla Soup
Easy Chicken Enchiladas
Mamasita's Chicken Enchiladas
Chicken Quesadilla

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California