Grilled chicken breasts [or thighs] with tangy Yucatecan spices, seasonal vegetables and roasted fresh chile salsa (Escabeche de pollo asado con verduras de temporada y salsa de chile verde asado) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 172) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cinnamon for ground Mexican cinnamon; oregano for Mexican oregano; and chicken thighs for chicken breasts. See recipe for seasonal vegetable variations and serving suggestions.

  • TrishaCP on April 20, 2014

    I made just the chicken, as it was a weeknight and I already had sides. It was tasty, but the flavors didn't pop out from just the rub like I was hoping. I am guessing then the intent of the chicken is to be the background note and the book's salsa and red onions are intended to push the flavors over the edge. So definitely plan on serving with one or both, as I will next time.

  • Delys77 on May 06, 2013

    This was a lovely dish for the bbq. Used thighs and did them on charcoal bbq, the result was smoky and tangy. I sauteed the zucchini with a little garlic oil instead of putting them in the microwave. The salsa is very spicy, I would up the garlic, add a bit more water and decrease the jalapeno's by one. That said, it was a very nice combo with the chicken and the pickled red onions, which are a must to go with this dish. Lovely meal.

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Reviews about this recipe

  • Robyn Cooks

    At it's core, it's just grilled chicken and vegetables, except it becomes special because of the spicy garlic marinade you make for the chicken, and the use of seasonal vegetables...

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