Best Red Robin Chicken Ensenada Recipe

Ready to spice up dinner? Try the Red Robin Chicken Ensenada recipe. This recipe is inspired by Mexico’s Ensenada fish tacos and is robust and savory. Marinated and grilled chicken breast with tangy slaw and creamy chipotle sauce is the right balance of heat and sweetness.

It’s excellent and easy to make. In this detailed guide, we’ll show you how to make this dish and provide serving suggestions, leftover storage advice, and commonly asked questions. Let’s grill!

Easy Red Robin Chicken Ensenada Recipe

Red Robin Chicken Ensenada is worth making for various reasons. Marinated and grilled chicken with tangy slaw and creamy chipotle sauce is the right balance of heat and sweetness. This recipe is easy to follow and most grocery stores carry the components.

so you can make it at home instead of going out. It’s a crowd-pleaser whether you serve it as tacos, a salad, a sandwich, or a bowl. It’s easy to double or triple the recipe for leftovers and meal prep. This recipe is excellent for a family supper or entertaining visitors. It’ll draw a crowd. This recipe is based on the famous fish tacos of Ensenada, Mexico, so you may enjoy Mexican culture at home.

Homemade Red Robin Chicken Ensenada Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp chipotle peppers in adobo sauce
  • 2 cups shredded green cabbage
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup diced jicama (optional)
  • 4 flour or corn tortillas

How To Make Red Robin Chicken Ensenada From Scratch?

First, marinate the chicken. Mix olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a big bowl. Toss chicken breasts. Cover and refrigerate for 1–24 hours.

Slaw next. Mix mayonnaise, sour cream, and chipotle peppers in adobo sauce in a separate bowl. Toss the cabbage, cilantro, red onion, and jicama.

Medium-high heat your grill. Grill the chicken until done, 6-8 minutes per side. Rest 5 minutes after grilling.

Grill the tortillas for 30 seconds per side while the chicken rests.

A grilled chicken breast on a heated tortilla makes tacos. Add slaw and serve.

Serving Ideas

These are just a few ways to serve homemade Red Robin Chicken Ensenada. This dish is traditionally served in a warm flour or corn tortilla with tangy slaw and black beans or Spanish rice.

Serve the chicken, slaw, and avocado on mixed greens for a healthy option. Sandwich the chicken and slaw on a toasted baguette. A filling bowl dish is a chicken and slaw over rice or quinoa.

Serve with homemade guacamole or salsa to add flavor.

Crumbled queso fresco or cotija cheese: This adds a creamy, salty flavor.

Grill a chicken-slaw quesadilla.

Remember that you can adjust the ingredients and proportions to your liking. Have fun!

How To Store & Reheat?

Storing and reheating homemade Red Robin Chicken Ensenada is easy and straightforward.

To store:

  • First, let the dish cool completely.
  • Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
  • If you want to keep it longer, you can store it in the freezer for up to 3 months.

To reheat:

  • If you’re reheating from the refrigerator, you can use the microwave or the stovetop.
  • If you’re reheating from the freezer, thaw it in the refrigerator overnight before reheating.
  • To reheat in the microwave, place the dish in a microwave-safe container and cover it with a lid or microwave-safe plate. Heat on high for 2-3 minutes, or until heated through.
  • To reheat on the stovetop, place the dish in a pan over medium heat. Cook, stirring occasionally, for 5-7 minutes, or until heated through.

It’s important to keep in mind that the chicken and the slaw are best served at room temperature. So, if you reheat them too much, they will lose some of their texture and taste.

Also, if you want to keep the tortillas warm and crispy, you can wrap them in foil and heat them in the oven at 375F for 5 minutes.

Remember that reheating times may vary depending on the size of your dish and your specific method of reheating. Keep an eye on the food and be sure to reheat it until it’s hot throughout.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely, chicken thighs will work just as well in this recipe.

Can I make this recipe in the oven?

Yes, you can! Preheat your oven to 425 degrees F and bake the chicken for 20-25 minutes, or until cooked through.

Can I make this recipe with fish instead of chicken?

Yes, you can use fish like tilapia or Mahi Mahi for a seafood version of this dish.

homemade red robin chicken ensenada recipe

Best Red Robin Chicken Ensenada Recipe

If you like spicy Mexican food, you'll love Red Robin Chicken Ensenada. A marinated and grilled chicken breast with a zesty slaw and creamy chipotle sauce is inspired by Ensenada's fish tacos. It's the right mix of spice and sweetness.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American, Mexican
Servings 4 Servings
Calories 278 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 cloves of garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp chipotle peppers in adobo sauce
  • 2 cups shredded green cabbage
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup diced jicama optional
  • 4 flour or corn tortillas

Instructions
 

  • First, marinate the chicken. In a large bowl, mix together the olive oil, lime juice, garlic, cumin, chili powder, salt and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
  • Next, make the slaw. In a separate bowl, mix together the mayonnaise, sour cream, and chipotle peppers in adobo sauce. Add the shredded cabbage, cilantro, red onion, and jicama (if using) and toss to coat.
  • Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from the grill and let rest for 5 minutes.
  • While the chicken is resting, warm the tortillas on the grill for 30 seconds per side.
  • To assemble the tacos, place a grilled chicken breast on a warm tortilla. Top with the slaw and serve.
Keyword Red Robin Chicken Ensenada Recipe

This Red Robin Chicken Ensenada dish will spice up your dinner routine. Marinated and grilled chicken with tangy slaw and creamy chipotle sauce is the right balance of heat and sweetness.

It’s tasty, easy to make, and flexible. Whether you serve it as tacos, a salad, a sandwich, or a bowl, everyone will love it. You may enjoy this dish even after the first cooking with our storage and reheating suggestions. So gather your stuff, preheat your grill, and start cooking!

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