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Mexican BBQ Chicken

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  • Prep 15 min
  • Total 60 min
  • Servings 4
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by: Cristina Duffy
Updated Jul 21, 2017
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  • 2 large tomatoes
  • 5 guajillo chilies
  • 1/2 onion
  • 3 garlic cloves
  • 1 pinch cumin
  • 1 pinch ground cloves
  • Salt and pepper to taste
  • 4 pieces of chicken


  • 1
    Place the tomatoes in a hot skillet to soften them and to remove the skin easily.
  • 2
    Add the guajillo chilies, skinless tomato, onion, and garlic to a pot of boiling water. Remove all the ingredients once they have softened.
  • 3
    Blend the peppers, tomatoes, onion, and garlic in a blender and add the spices. Season with salt and pepper to taste.
  • 4
    Use a strainer to remove all solids and set the sauce aside.
  • 5
    Place the chicken in a pot and cover it completely with the sauce.
  • 6
    Allow to cook over very low heat for at least 1 hour.
  • 7
    Serve hot, with plenty of sauce.

Expert Tips

  • tip 1
    You can use a slow cooker, and this delicacy will be ready when you get home after a long day.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • To be totally honest, when I tasted Mexican barbecued chicken, I thought the recipe would be extremely complicated. Fortunately, I was mistaken. This Mexican specialty is as simple as it is delicious. The sauce is so delectable that it's a good idea to have some rice and tortillas handy. You won't need a knife to cut the chicken; it'll fall apart by simply touching it. The chicken will be so juicy and delicious that you'll want to eat it again and again!
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