My sister and I took a quick trip to Mexico to soak up some fun in the sun this past winter. We had a taxi driver take us around the island to see the hot spots and find some good food, beverages and great views.
We ate at some yummy restaurants and had our share of fresh guacamole and chips every chance we could.
With Cinco de Mayo just a few days away, I’m craving some Mexican Chicken. I’ve been making this for years and came up with it when I needed a good recipe for a party. It’s super versatile so if you like more lime juice or chili powder, add more. For a real time-saver, I make it ahead and freeze it before shredding the chicken. Top your tortillas with your favorite toppings and you’ve got the start of a celebration any time of the year!
If you’re still looking for more ideas for Cinco de Mayo, check out this collection of recipes and cocktails from Bourbon and Honey.
What’s your favorite way to top your tacos?
- 2 1/2 teaspoons salt
- 4 teaspoons chili powder
- 1 teaspoons garlic powder
- 1 teaspoons pepper
- 2 teaspoons lime zest
- 1 cup fresh squeezed lime juice
- 5 Tablespoons olive oil
- 4 Tablespoons ketchup
- 3-4 pounds chicken breasts cut into thirds
- In a large resealable bag, combine the salt, chili powder, garlic powder, pepper and lime zest.
- Add the lime juice, oil and ketchup to the bag and shake to mix.
- Add the chicken and seal the bag. Refrigerate for 1-2 hours.
- Pour the chicken and marinade into a 13×9 pan and bake at 350 for 30-45 minutes. (You can also grill the chicken)
- Shred the chicken with 2 forks and leave in marinade.