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Mexican-style chicken
Mexican-style chicken

Mexican-style chicken

Preparation 15 minutes
Cooking time 40 to 45 minutes
Servings 4



  • Zest and juice of 2 large limes
  • Few drops of Tabasco sauce or a pinch of dried chili pepper
  • 45 ml (3 tbsp) oil
  • 30 ml (2 tbsp) fresh coriander, finely chopped
  • 2 garlic cloves, minced
  • 10 ml (2 tsp) paprika, smoked or regular
  • 5 ml (1 tsp) cumin seeds, toasted
  • Salt and freshly ground black pepper


  • 1 chicken cut into 4 pieces (2 legs and 2 breasts) or 4 legs or 4 breasts
  • 45 ml (3 tbsp) oil
  • 2 celery stalks, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 large red bell pepper, diced
  • 1 garlic clove, chopped  
  • 45 ml (3 tbsp) fresh coriander, chopped
  • 1 can, black beans, drained
  • 2 tomatoes, diced
  • Salt and freshly ground black pepper



  • In a dish, mix together all the marinade ingredients.


  1. Add the chicken to the marinade.
  2. Thoroughly coat all the pieces.
  3. Marinate for 2 hours in the refrigerator.
  4. Preheat one side of the barbecue to high heat and the other side to low.
  5. Lightly oil the grill. Remove the chicken from the marinade and drain.
  6. Grill the chicken for 10 to 12 minutes on each side over high heat, then turn off that burner.
  7. Transfer to the low-heat side.
  8. Close the barbecue lid and cook for another 10 to 12 minutes, turning the pieces over occasionally.
  9. Meanwhile, heat the oil in a pan.
  10. Cook the celery, onion, red bell pepper and garlic for 5 minutes.
  11. Add the coriander, beans, tomatoes, salt and pepper.
  12. Cook for another 5 minutes over low heat.
  13. Place the chicken in a serving dish and top with the vegetable mixture.
  14. Serve.
Availability in stores