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.
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.
