Prep 15 mins
Cook 20 mins
Lucas is slang for crazy in Spanish and it is also the name of a sweet-and-sour seasoning that is used on everything from fruit to candy and is even sometimes used to rim the glass of beer in Mexico. Here it is used in an unusual way- the flavoring for grilled chicken. It is a bit spicy so adjust to your own tastes. The time does not include the time to marinate the chicken. This recipe is adapted from Baja: Cooking on the Edge.
- 4 boneless skinless chicken breasts (I like to use chicken tenders) or 12 boneless skinless chicken thighs (I like to use chicken tenders)
- 1⁄3 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon dried whole Mexican oregano, rubbed to a powder
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon ground guajillo chile
- 3 tablespoons sugar
- 1⁄4 teaspoon kosher salt
- refried beans
- fresh corn tortilla, warmed
- pico de gallo
- In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
- To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
- Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
- Remove to a platter. Cut into thin strips or dice.
- To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
- Note: The chicken may be roasted instead of grilled.
This was very tasty, I made it with chicken breasts because we aren't fan's of dark meat and we added lime juice on top which was excellent!!