Jalisco Chicken from Uncle Julio's features tender grilled chicken marinated with authentic Mexican spices, topped with sauteed peppers and onions, and served with fresh cilantro and lime, delivering a vibrant and flavorful dish with a colorful presentation.
Equipments
- Grill
- Mixing bowls
- Tongs
- Knife
- Cutting board
- Saute pan
- Spoon or spatula
- Measuring spoons/cups
- Serving platter
- Citrus juicer (optional for lime)
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large white onion
- 2 tablespoons chopped fresh cilantro
- 1 lime (cut into wedges)
Ensure your boneless, skinless chicken breasts are evenly trimmed to promote uniform grilling and absorption of the authentic Mexican spice blend featuring chili powder, cumin, smoked paprika, and oregano. Fresh bell peppers in red, yellow, and green, along with a large white onion, provide the essential sweet and savory balance when sauteed. Use fresh lime juice to marinate the chicken for tangy brightness, and reserve lime wedges for serving to enhance the dish's flavor at your table. Fresh cilantro added at the end delivers a vibrant herbaceous note crucial to the dish's authenticity. Your Jalisco Chicken copycat from Uncle Julio's will capture the lively, colorful essence and bold flavors of the original signature recipe.
Instructions
- Gather and prepare all equipment.
- Slice red, yellow, and green bell peppers and white onion.
- In a mixing bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and crushed red pepper flakes to make marinade.
- Place chicken breasts in the bowl and coat evenly with marinade.
- Cover and refrigerate chicken for at least 30 minutes.
- Preheat grill to medium-high heat.
- Grill marinated chicken breasts until cooked through (internal temp 165°F/74°C), turning as needed.
- Remove chicken from grill and let rest.
- Heat a saute pan over medium-high heat.
- Add a little olive oil, then sauté sliced peppers and onions until soft and slightly charred.
- Slice grilled chicken breasts.
- Arrange sliced chicken on a serving platter.
- Top with sautéed peppers and onions.
- Sprinkle with chopped fresh cilantro.
- Serve with lime wedges.
Substitution
Jalisco Chicken from Uncle Julio's copycat menu features marinated grilled chicken infused with traditional Mexican spices, complemented by sauteed tri-colored bell peppers and onions. If fresh bell peppers are unavailable, frozen mixed peppers can be substituted without sacrificing much flavor or texture. You can replace lime juice with lemon juice in a pinch, as it provides similar acidity and brightness. When grilling isn't an option, cook the chicken breasts in a hot saute pan to develop a nice sear. For a milder dish, reduce or omit the crushed red pepper flakes based on your spice preference.
Tips
Ensure the chicken reaches an internal temperature of 165degF (74degC) to guarantee food safety and optimal tenderness. Marinating the chicken for at least 30 minutes enhances flavor absorption but avoid exceeding 4 hours to prevent texture breakdown. Slice vegetables uniformly to promote even sauteing and achieve a balanced char without burning. When plating, adding fresh cilantro and lime wedges last preserves their vibrant flavor and aroma, enhancing your final presentation.
Nutritions
Jalisco Chicken from Uncle Julio's is rich in protein, providing about 43 grams per 6-ounce serving of grilled chicken, essential for muscle repair and satiety. The dish incorporates vitamin C from bell peppers and lime juice, supporting immune health and enhancing iron absorption. Olive oil adds heart-healthy monounsaturated fats, while spices like chili powder and cumin contribute antioxidants and anti-inflammatory benefits. Your meal balances lean protein with nutrient-dense vegetables, promoting overall wellness and vibrant energy.
Storage
Store leftover Jalisco Chicken in an airtight container in the refrigerator to maintain its freshness and flavor for up to 3 days. Ensure the chicken is cooled to room temperature before storing to prevent moisture buildup that can affect texture. When reheating, use a microwave or skillet on medium heat to keep the chicken tender without drying it out.
Variation or Alternatives
You can substitute chicken thighs for breasts to add extra juiciness and flavor to your dish. Instead of grilling, try baking the marinated chicken at 400degF (200degC) for 20-25 minutes, then finishing under the broiler for a charred effect. For a smoky twist, add a chipotle pepper in adobo sauce to the marinade. Using a mix of red and green Anaheim peppers instead of bell peppers can enhance the dish's spiciness and depth.
Allergies
Jalisco Chicken from Uncle Julio's contains bell peppers and onions, which can cause allergic reactions in some individuals sensitive to nightshades or alliums. The marinade includes spices such as chili powder, cumin, and smoked paprika that may trigger allergies in people with spice sensitivities. You should carefully review the ingredient list and consult with a healthcare professional if you have known food allergies before consuming this dish.
Why this recipe?
The Jalisco Chicken menu from Uncle Julio's restaurant is famous for its bold, authentic Mexican flavors featuring tender grilled chicken marinated with a unique blend of spices and fresh ingredients. The dish offers a perfect balance of smoky, savory, and zesty tastes that appeal to a wide range of palates. By making your own copycat version, you can customize the flavor profile to your liking while enjoying a restaurant-quality meal at home. Your effort to recreate the Jalisco Chicken brings a delicious culinary experience that's both satisfying and cost-effective.