Taco Bell Cantina Chicken Recipe
Whether you’re recreating a Taco Bell classic or whipping up a meal for a party, this Taco Bell Cantina Chicken recipe is the perfect blend of smoky, tangy, and spicy flavors.
Ingredients
- 3 tbsp olive oil
- Juice of 1 lime
- 2 cloves of minced garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp of Cantina Chicken Seasoning
Instructions
- Start by selecting a medium-sized chicken. Remove and clean the breasts, making sure to debone them with care (always handle knives safely!). If you prefer convenience, purchase boneless chicken breasts directly from the market.
- In a large bowl, combine 3 tbsp. olive oil, Juice of 1 lime, 2 cloves of minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ½ tsp black pepper, Mix everything well to create a flavorful marinade.
- Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. For a deeper flavor, allow the chicken to marinate for up to 2 hours.
- Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for 6-8 minutes per side, ensuring the chicken is fully cooked. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This step helps the juices redistribute, keeping the chicken moist. Slice the chicken into thin strips for serving.
Video
Notes
Store leftover Cantina Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water or broth to maintain moisture, or microwave in 30-second intervals until warmed through. Avoid overcooking during reheating to keep the chicken tender and juicy.