Michelada Chicken Recipe (2024)

Easy and quick. I used Modelo and a full tablespoon of hot sauce but it could have used more heat. Used skinless, boneless thin sliced breasts and marinated about 3 hours. I cooked on a gas grill, about 4 minutes each side. Reduced the saved sauce but also added a squeeze of honey to the reduction. It coated the breasts beautifully. Served with grilled corn on the cob. Delicious.

For those of us with no access to an outdoor grill, I made this with bone-in/skin-on thighs in the oven, on a sheet pan. Excellent. Threw a few sweet potatoes in there too.

We are vegetarians in my house, so I made this with tofu “steaks.” Cut the block of tofu into 2 inch slabs, pressed between two dish towels with a cast iron skillet on top to really squeeze that water out. Then threw the steaks in the cast iron skillet and seared on both sides for about 5-7 minutes over medium-high heat. Then poured the sauce over, let it warm up and presto! Vegan meal in under 30 minutes.

A finish sprinkle of Tajin wouldn't hurt.

If you want saucy chicken, I would either double the marinade or reserve 2X what the recipe calls for. By the time it’s reduced there’s hardly any left Especially important if you are using chicken breast

I would think a tablespoon of tajin and 1/2 Clamato 1/2 beer would be more michelada like.

First go on this recipe was delicious. Made it with chicken breasts, Modelo and Cholula, hot sauce. Slice chicken thinner to keep pieces moist. A quick 30 min marinade was plenty but roll the pieces in paper towels to really dry them up before sautéing to crisp quickly and get those tasty bits to flavor the marinade and avoid drying out the chicken. Simmering the marinade without adding sugar thickeners took longer than recipe suggests (twice as long) to get to desired thickness. Lime,beer, yum!

Made this with Crystal hot sauce and added a dash of honey to the sauce (not marinade). Cooked on the stove but was absolutely DELICIOUS. Excellent with rice and beans. Will be trying on the grill next time.

There is nothing groundbreaking about this recipe. It is super common in Mexico to marinate all kinds of meat and even seafood in Worcestershire sauce, lime and beer before grilling, and adding some spice. Do not call it a michelada marinade. Also don't you dare add Valentina or Cholula to this, that's just gross.

Definitely needed to be more flavorful and spicy. It’s a good beginning for a marinade, but as a lifelong resident of the southwest, I would add more spices such as garlic, cumin, and chili powder.

Fairly tasteless even after 3 hours marinated. Wonder if putting a little Mexican dry spice rub on before cooking would help?

I followed the directions exactly, used Modelo beer, Frank's Red Hot hot sauce, Worcestershire instead of soy sauce, a large fresh lime zested and juiced, and boneless skinless chicken thighs, marinated three hours, and cooked in a large nonstick skillet. The verdict: very bland, not worth the effort. Skip this one.

Like others, we found this quite bland and the sauce too thin.

This was not very flavorful and the sauce did not reduce well. It was somewhat one-dimensionally limey, even with more hot sauce and worcestershire sauce than called for in the recipe. Needs a thickener and more flavor.

Added a tbsp of tomato paste. Fast and easy. Good flavor

Used this marinade on chicken wings, despite other reviews that the recipe is bland. Marinated for 2 hours and added tajin as a spice rub before air frying. Still pretty tasteless. Won’t make again

Waste of a good can of beer. Really not worth the effort.

Double the amount of Worcestershire and hot sauceAdd some tomato paste.Hey sprinkling of Tajin at the end was good

2 tablespoon ketchup2 tablespoon white wine vinegar1 tablespoon soy sauce (or tamari or coconut aminos)1 large dash hot sauce (optional)

1 tablespoon ketchup1 tablespoon white wine vinegar½ tablespoon soy sauce (or tamari or coconut aminos)1 dash hot sauce (optional)

As with others, the sauce didn’t actually add much flavor to the chicken, so that would need corn starch or some other thickener to “coat” in an additive way. And I personally thought Frank’s Red Hot wasn’t hot enough, so may switch up the hot sauce next time,

Followed the recipe using Modelo and boneless chicken thighs (grilling the chicken) with just two modifications based on others' notes. Added 5 tsp of a favorite hot sauce and coarsely chopped garlic. Marinated for about two hours. Honestly, wasn't worth the effort and it just wasn't that much work. Kinda bland, however, the chicken was amazingly tender and moist. So, I'm keeping this one for future experiments. Definitely needs mote salt and more zing (despite all the lime and zest).

It was good, but I agree with other comments that adding spices would taste better. We may or may not make it again.

I liked this better than most of the commentators here. Made as written with a bit extra Frank’s Hot Sauce. Breast was juicy and had good dark color. Had for lunch with tortillas.

The photo of this dish was enticing but deceptive. Instead of the tantalizingly red coating pictured in the recipe, the sauce was watery and brown and did not cling to the chicken. As other readers have commented, it was also bland. We served the chicken with warmed flour tortillas along with toppings of diced red onions, cilantro, cotija cheese and guac.

Totally tasteless and really disappointing

Just reading the recipe this sounded and looked great so I bought the ingredients……then I read the notes….yikes! Here’s what I did based on them. Used Calabrian Chile paste in place of hot sauce and added Tajin and a touch of honey to the marinade. Added a little oil, more Tajin, more Worcestershire and hot honey to the sauce. Plus salt. I boiled sauce til thick. It definitely coated the chicken. Although it was good, it was not great. If I make again I may tinker more with the marinade and sauc

Like many of Slagle's recipes, I found this bland. There was no heat. There was no spice. The sauce needed a thickener. It was fine with beans and rice (not her recipe), but I probably won't make it again.

Great results. Thighs, Modelo, Tajín brand Chamoy and Valentina (sorry not sorry Benito). Probably more hot sauce than listed; added until assertively spicy. No Worcestershire, so I opted for the soy with a touch of fish sauce for funk. Added some honey in the end to the pan sauce, as others rec'd, but the sauce definitely would have glazed without. Patting very dry before cooking was a good call.For those with issues, try cooking hotter. Hot pan gave a great sear and quick reduction.

Not worth the trouble. We found this recipe almost devoid of flavor. Really not worth the effort to marinate the chicken or to buy the beer. Won't be making this again.