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Sinaloa Chicken

Sinaloa Chicken

Sinaloa chicken is a popular Mexican street food chicken marinated in citrus and chilis, then grilled over a live flame. Traditionally, the chicken is spatchcocked, grilled, then cut in half lengthwise and sold. We are using a whole cut-up chicken for this recipe, but you can certainly use the traditional method.
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4.67 from 3 votes
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Course: Main Course
Cuisine: Mexican
Keyword: grilled chicken recipe, Mexican sinaloa chicken, sinaloa chicken, sinaloa chicken recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5 people
Calories: 295kcal
Author: Sabrina Baksh


  • 1 whole chicken cut up (about 3-3 ½ pounds)
  • For Marinade:
  • 1 cup orange juice
  • 1/3 cup white vinegar
  • Juice of 2 small limes
  • 1 tablespoon vegetable oil
  • 1 small onion roughly chopped
  • 3 dried guajillo chilis
  • 2 cloves garlic peeled
  • 2 teaspoons oregano Mexican oregano is even better, but not necessary
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon


  • Place dried guajillo chilis into a glass dish. Pour hot water over top, cover, and let stand for 20 minutes. Doing this will rehydrate the chilis and make them easier to blend.
  • Once the chiles have rehydrated, add them along with the remaining marinade ingredients to a blender. Blend until all contents are well combined.
  • Place chicken pieces into a large glass baking dish. Pour marinade over the top, making sure all parts are well coated. Cover the dish tightly with plastic wrap, and place into the refrigerator for 6-8 hours.
  • Ready the charcoal grill for a two-zone, indirect cook.
  • While the grill is heating up, remove pan with chicken from the fridge and let it stand at room temperature for 10 minutes.
  • Remove chicken from marinade and place the pieces onto the hottest part of the grill.
    Brush any excess marinade onto the chicken.
    Get a nice sear on the skins (about 3-5 minutes), turn , and do the same to the other side. Move chicken to the cooler part of the grill and finish cooking indirectly.
  • Once the chicken reaches an internal temperature of 165 degrees F. for breast meat, and 175 for thighs and legs, it’s good to go.
  • Remove chicken from the grill, place onto a serving platter, and serve with your favorite side dishes.




Calories: 295kcal | Carbohydrates: 5g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 690mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg