Chicken A La Parilla

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Chicken A La Parilla

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One of El Machito's most popular marinades from Chef Johnny Hernandez re-worked by my friends at H-E-B Cooking Connection. Here it's made simple and easy with chicken jicama tacos!


  • 3 cups  Fresh Squeezed Orange Juice
  • 1 cup fresh squeezed lime juice
  • 2 cloves  garlic
  • ½ bunch cilantro
  • ½  white onion
  • 2 tbsp  Adam's Reserve Chipotle 5 Spice
  • 2 tbsp  smoked paprika
  • 6  H-E-B All Natural Chicken Breasts
  • 1 package  H-E-B Jicama Tortillas

Recipe Info

  1. Combine all orange juice, lime juice, garlic, cilantro, onion, Adam’s seasoning and smoked paprika in blender, and puree. Reserve 1 cup of marinade for basting. Marinate chicken overnight in remaining mixture.
  2. Remove chicken from marinade and coat w/ olive oil, and add 1 tsp Adam’s Reserve Chipotle 5 Spice.
  3. Grill for 5-7 minutes each side, until internal tempo reaches 165 in center. Remove from grill and allow to rest 5 minutes.
  4. Serve alone or with HEB Jicama Tortillas.

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