Mexican Chicken (Pollo Mexicano)

Deeply scored chicken breasts get blasted under the grill with a sticky, tangy sauce that’s part barbecue, part Mexican heat. Chili powder, brown sugar, ketchup, Worcestershire sauce, red wine vinegar, celery salt, and a few drops of hot pepper sauce mix into a glaze that caramelizes on the chicken as it chars under high heat.

Scoring the chicken deeply before grilling is the move that makes this work. Those cuts let the sauce penetrate into the meat instead of just sitting on the surface, and they help the thick breast cook evenly so you don’t end up with charred edges and a raw center.

The cooking method is a two-stage grill: high heat first for 5 minutes to get color and char, then reduced heat for about 20 minutes with regular basting. Each baste builds another layer of that sticky, caramelized glaze.

A dollop of cool plain yogurt on top right before serving is the contrast that ties everything together. The cold, tangy cream against the hot, sweet-spicy chicken is a simple touch that works every time.

Chef Tips

• Score the chicken at least half an inch deep in a crosshatch pattern. Shallow scores don’t let the sauce in.
• Check doneness by piercing the thickest part. Juices should run clear with no pink.
• Baste generously and often during the lower-heat phase. The sauce reduces and concentrates with each pass.
• Let the chicken rest 5 minutes before serving so the juices redistribute.

Variations

• Use chicken thighs instead of breasts for juicier, more forgiving meat.
• Add a chipotle pepper blended into the sauce for a smokier, deeper heat.
• Serve sliced over rice and beans with fresh cilantro and lime wedges.