Making Taco Bell's Grilled Chicken | My Ultimate Copycat Recipe
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Let's face it, you gotta love a good chicken taco or burrito. The taco Bell Quesadilla is pretty good too. So, how do you make the chicken at home so it tastes great? It's actually very easy. Marinade it perfectly and cook it just right, obviously... Don't worry, it's really easy. The recipe is below. Enjoy!
Taco Bell Chicken Marinade recipe:
Chicken Breast, sliced thin.
2 tbsp Neutral Oil
1 tbsp Vinegar (white or Apple Cider)
1 tsp Chili Powder
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
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Who the hell uses the oven or fry pan when they have habe a grill outside!?!!? Haha, we just got 9" of snow, and im gonna bbq these up tonight!! Wife and i was poor, so we learned to weber everything. Couldntbafford a stove at the time
I know, it seems crazy but some peope are 1) lazy 2) scared 3) just don't know any better, 4) living in a van down by the river. There is more than one way to skin a cat and I get comments all the time about different way to do things so I include options.
Also, when you get time, go and get the Chalupa Steak (CS) and the Cantina Chicken (CC) separately on the side. Then, see if I am not right about being soft and pull-apart. And, that should influence you on how to make a second-pass (maybe) of these two videos once you have more time to try & crack the code. And, if we get it first, I'll let you know how we did it.
[I will recopy my comment from your Taco Bell Steak recipe, where other people can see and comment also, if they want ...]
Okay, got another update for you, @HTC, about the Chalupa Steak (CS) and the Cantina Chicken (CC). I went to Taco Bell, and ask for a side of both of those -- separate from the taco. Well, I think you are right, and I am wrong. There is no real sauce with it, so I thought it had a little gravy -- but I was wrong. Yet, I did notice that both the CC and CS are very soft. I was surprised at how good both of them tasted. And, in comparison against your CS, it looks like all parts of the steak are seared and have same color to it, throughout. Then, the CC is very soft and stringey like, similar to how I make pulled-pork. But, of course, this is chicken not pork, but it looks like it could be made by searing it first and then putting in a crock pot with some seasonings. Now, the CS could be made by searing first and then (maybe?) putting into a crock pot to get it very tender. I was surprised at how tender it was; actually, the steak was pull-apart tender. So, I was more impressed once I had it alone. And, both taste wonderful by themselves, so I guess I'm wrong. I think that the sauces that go on the tacos are what give it the saucy-ness.
But, problem with your CS recipe, I think -- but haven't made it yet, but I will use it as a base attempt to what we plan to do. It is that you marinate it and cook it, then chop it. And, I don't think TB does that. I think they do it more like Chipotle (or see recipe on Cullinary Hill), which we learned it from. It is to marinate it, cut it down first, sear it, then put into something for longer-term cooking (like crockpot) and season it there more. Then, it comes out with sear all over it, instead of some sections with seasoning and some not.
Hope that helps give you some ideas, because we are gonna get those two recipes down (CS and CC), because wife and I really love those tacos. And, those two types of meat could be base for any future recipe. Again, hope this helps give you some feedback on your recipes.
I'm the 80s Track Bell had a different chicken soft taco recipe. It had little to no chili powder & paprika in it. I LOVED it. Does anyone know THAT recipe? No offense to the chef, but I've been trying to find it everywhere... thanks y'all (chef included!)
That was basically just salt and pepper and throw on a charbroiler as I recall. I could be wrong but they kept it really simple in those days. Also, teriyaki was crazy popular. Could that have been it?
Mm-hmm. Endless possibilities with that, between tortillas and sourdough bread, I can imagine almost unlimited varieties of sandwich, wrap, or burrito.
Okay, I think that you did great ... 7:49 ... But, how do you get the sauciness that Cantina Chicken has at Taco Bell? Can you use the marinade and add a corn-starch slurry? Because there is somewhat saucy, right? Or do you have any thoughts on that? Similarly, the Steak (which video of yours, I haven't watched yet) might should have a sauciness to it too. Any thoughts, @HTC?
Thanks so much for your comments. I feel your pain at the drive thru. The prices are crazy and the quality feels like it's slipping. Hard to justify spending all that money considering how easy it is to make it yourself. I make these steak and chicken videos about a year ago, before the cantina menu came out. I haven't had a chance to even try it yet to be honest. I will be working on it very soon. I started a new channel, @drive-thrukitchen that is just fast food favorites so when I do make it wil will be over there.
@@howtocooke Okay, I'm gonna go over and look at your new channel. Yes, it's painful with cost of things now. When I go to Fast Food places, it makes me feel poorer or like I'm lower middle class (which I guess I am -- but shouldn't be). Because $15+/16/17 per person even at Whataburger last night, but (thankfully) I had a coupon that cut it way down. Yet, I can't always bank on good coupons, and we only go when we have great coupons (like BOGO or whatever). That $20 bucks is GD hard to earn, if you know what I mean. I teach and my wife's had surgery on her hand some time back, and she's on STD (sorry, short-term disability). So, the prices we really feel. And, too many things are going up in price. Thus, that's why we are gonna master most of the places that we eat out at. And, I'm happy to share what we've learned, because I keep good notes. I just use OneNote and, basically, got whatever we've learned from TH-camrs like you. Okay, I'll stop ranting, but thanks for your channel. Many people are gonna benefit from it now. Also, make sure you've got the word, "Copycat" and also "Recipe" in everything, because that word is really be searched for.
@@howtocooke Yes, it is PAIN at the drive-thru. Not worth their prices. And, all that are stopping most people, is the meats. Nothing else is really that unique at TB.
Thank you for showing us this. Taco Bell is TOO DAMNED EXPENSIVE now, and we are gonna copycat it all. Because you go there and try to order things where it doesn't ring-up too much, but yet, it still does. We went yesterday (06-12-2024) -- and it was $27 bucks. How? Well, they accidentally added an extra item, which was $7 buck, so I got them to drop that. But, wife and I were shocked to hear THIRTY BUCKS almost. So, we got it back down to about $10 a person, and that's too much. No left-overs, and they even forgot to give me steak on my chulapa (which I love) and left it with ground beef (like in the combo box, but it's $ 1.80 to add steak). Anyway, we are gonna copycat them, and so many other TH-camrs are teaching COPYCAT RECIPES for Taco Bell. So, thank you for contributing. We can exactly duplicate their taco meat (secret is a blender), and we don't have their refried beans recipe because we make it better. But, we plan to learn the Chulapa steak recipe. Okay, hope you know that people appreciate your work. Thanks sincerely.
Just found your channel…. Love it, and the dry humor is Awsome! Would love it if you could do a double double from in and out. Thanks, and keep up the good work!!
Thanks so much and welcome to the channel. You just said the magic words.... Double-Double! 🍔🍔Now I have to go get a burger and start my research, for science of course.
The chicken looks great on the grill.
this chicken looks better than my steaks
This tastes as good as it looks! It just takes a hot grill. Mine has cast iron grill grates so they make those amazing grill marks.