Mexican Chicken Appetizers

  • Active Time 10m
  • Total Time 2h 55m

Makes 30 appetizers


  • 6 skinless, boneless split chicken breasts
  • For the Marinade:
  • 3 cloves garlic, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1/2 cup red wine vinegar
  • 1/2 cup orange juice
  • 1/2 cup grapefruit juice
  • 1/2 cup olive oil
  • Salt and ground pepper
  • For the Onion Garnish:
  • 2 medium red onions, julienned
  • 1/2 cup red wine vinegar
  • 1/4 cup orange juice
  • 1/4 cup grapefruit juice
  • 1/3 cup olive oil
  • 3 cloves garlic, crushed
  • 1 teaspoon freshly ground black pepper

  • Tortillas, crackers, pitas or bread


Place the chicken breasts in a baking dish. Combine all of the ingredients for the marinade and pour over the chicken. Add salt and pepper to taste. Marinate for 2 hours in the refrigerator.

Place the onions in a mixing bowl. Add the remaining garnish ingredients. Allow the onion mixture to marinate for 2 hours.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade and place into a roasting pan. Bake the chicken for 45 minutes, brushing with the marinade as needed. Let cool. Cut into bite-sized pieces.

Top the tortillas with the chicken mixture and garnish with the marinated onions.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5579

nutrition information per serving

97 calories; 4g total fat; 27mg cholesterol; 32mg sodium; 3g carbohydrates; 0g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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