Chicken Escabeche

Aya Brackett

Cooks in Spain, the Caribbean, and some South American countries have this excellent technique of marinating food after cooking. If you’re not in a huge hurry, you can hold off on the garnish and refrigerate this Chicken Escabeche for as little as 1 hour or up to 24 hours, but even 10 minutes of marinating in the tangy, slightly hot dressing will be noticeable.

Makes: 4 servings
Time: 30 minutes


  • 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)

  • 6 tablespoons olive oil

  • Salt and pepper

  • 1 large red onion, halved and sliced

  • Juice from 1 orange

  • 1 cup cider vinegar

  • 1 jalapeño, seeded if you like less heat and chopped, or to taste

  • 1/4 cup chopped fresh cilantro, for garnish


1. Heat a grill over moderate heat or turn on the broiler and position the rack 4 inches below the heat source. Halve the chicken breasts horizontally to make 2 thin cutlets each. Flatten each by pressing with your hand.

2. Rub the cutlets with 2 tablespoons oil, sprinkle with salt and pepper, and grill or broil until they begin to firm and turn golden, 2 to 5 minutes. Turn and cook the other side until the center is white or only slightly pink, another 2 to 5 minutes. (The chicken might cook through before it starts to color; be careful not to let it overcook.) Transfer to a cutting board to rest.

3. Put the remaining 4 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add the orange juice, vinegar, jalapeño, and 1/4 cup water and bring to a boil, then immediately turn off the heat. Sprinkle with salt and pepper.

4. Slice the chicken and transfer it to a shallow serving bowl. Pour the vinaigrette over the chicken. Let it marinate for as long as you can, then serve warm or at room temperature, garnished with cilantro.

Recipe from Dinner for Everyone (Photo: Aya Brackett)