Taco Bell Grilled Chicken Dupe
If you love Taco Bell’s grilled chicken, this easy copycat recipe brings that same savory, smoky flavor right to your kitchen! A simple seasoned marinade keeps the chicken juicy and flavorful while creating that signature browned exterior. Use it for homemade quesadillas, burritos, tacos, bowls, or anywhere you’d normally use Taco Bell’s grilled chicken, enjoyyy! ❤️
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🧾 Ingredients 🧾
1/2 cup water
2 teaspoons kosher salt
1/2 teaspoon MSG
2 teaspoons cornstarch
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon granulated sugar
2 large chicken breasts (about 1 pound total)
1 tablespoon neutral-flavored oil
2 teaspoons kosher salt
1/2 teaspoon MSG
2 teaspoons cornstarch
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon granulated sugar
2 large chicken breasts (about 1 pound total)
1 tablespoon neutral-flavored oil
👨🍳 Instructions 👨🍳
1) Place one chicken breast flat on a cutting board. Holding it steady with one hand, carefully slice horizontally through the center of the breast to create two thinner, evenly sized chicken fillets. Repeat with the second chicken breast and set the chicken aside while you prepare the marinade.
2) In a medium mixing bowl, combine the water, kosher salt, MSG, cornstarch, chili powder, paprika, cumin, garlic powder, onion powder, black pepper and sugar. Whisk until thoroughly combined and the cornstarch has dissolved.
3) Add the chicken to the marinade and toss until each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes.
4) Heat the oil in a medium sauté pan over medium-high heat. Once the pan and oil are hot, add two pieces of chicken, making sure not to overcrowd the pan.
5) Cook the chicken for approximately 3–4 minutes per side, or until browned and cooked through. Check the thickest part of each piece with an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
6) Transfer the cooked chicken to a plate and repeat with the remaining pieces. Allow the chicken to rest for 5–10 minutes before slicing to help retain its juices.
7) Chop the chicken into your desired size and serve warm in tacos, burritos, quesadillas or bowls. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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