Mi Cocina: Ernies Chicken Recipe

At , a popular Tex-Mex chain based in Dallas, Ernie's Chicken

is a legendary menu staple. While the exact proprietary recipe remains a secret, the dish is characterized by its specific preparation and bold cream sauces. The Dish: Ernie's Chicken Ernie's Chicken

is a hearty, flavorful entree that has been a customer favorite for years. It consists of: The Protein: A marinated, fire-grilled 9 oz chicken breast. The Topping: Your choice of two signature sauces: Sour Cream Sauce: A rich, tangy white sauce. Poblano Cream Sauce : A slightly spicy, savory green sauce.

The Sides: Typically served with Arroz (Mexican rice), fresh pico de gallo The Story Behind "Mi Cocina" Recipes

The recipes at Mi Cocina are centered on the philosophy of hand-crafted food made fresh daily using authentic techniques. The restaurant describes every plate as "telling a story," crafted with tradition and care.

Note for Home Cooks: If you are looking for a recipe from a book titled Mi Cocina, you may be thinking of Rick Martínez's cookbook, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico . His most famous chicken recipe from that book is Pollo Al Pastor

, which features a marinade of achiote paste, chipotle peppers, and pineapple. Where to Find Ernie's Chicken

You can enjoy this dish at various Mi Cocina locations across Texas and Oklahoma, including: ernies chicken recipe mi cocina

Dallas, TX: The Highland Park Village location is one of the most iconic spots to try it.

McKinney, TX: Located at District 121, this site is noted for its great outdoor space. Southlake, TX: A popular spot for authentic Tex-Mex. Expand map from Rick Martínez's book?

Rick Martínez's Favorite Recipe in 'Mi Cocina' is Pollo Al Pastor

Ernie’s Chicken is a classic signature dish from Mi Cocina, a popular Tex-Mex restaurant chain based in Dallas, Texas.

While the restaurant keeps its specific marinade and sauce recipes private, the dish is consistently described as a marinated, fire-grilled 9 oz chicken breast. The hallmark of this meal is the choice of rich, creamy sauces and fresh traditional sides. Key Components of Ernie's Chicken

The Protein: A 9 oz chicken breast, marinated and fire-grilled to order. The Signature Sauces (Choice of one): Sour Cream Sauce: A smooth, tangy white sauce.

Poblano Cream Sauce: A savory green sauce made with roasted poblano peppers for a mild heat. The Sides: Served with traditional Tex-Mex accompaniments: Arroz (Mexican rice). Fresh Guacamole. Pico de Gallo . How to Recreate at Home (Copycat Style) At , a popular Tex-Mex chain based in

To emulate this restaurant favorite, focus on the marinade and the distinct sauces:

Here’s a step-by-step guide to recreating Ernie’s Chicken from Mi Cocina (a popular Tex-Mex restaurant dish) at home.
This is a copycat recipe — the restaurant hasn’t officially released it, but this version is widely considered very close.

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Phase 5: Plating like Mi Cocina

The presentation matters just as much as the taste.

1. Spoon a generous ladle of Mexican rice onto one side of a large plate, and refried beans onto the other.
2. Place the cheesy Ernie’s Chicken in the center.
3. Drizzle the cold sour cream sauce over the hot chicken breast. The contrast in temperature (hot chicken, cold sauce) is key to the original experience.
4. Garnish with fresh cilantro and a lime wedge.
5. Serve with warm flour tortillas on the side.

For the Brine (24 hours before)

• 4 cups warm water
• ¼ cup kosher salt (do not use table salt)
• ¼ cup granulated sugar
• 4 cups cold water (plus ice cubes)
• 4 boneless, skinless chicken breasts (6-8 oz each)

Why This Copycat Recipe Works

We didn’t just guess. This Ernie’s Chicken recipe from Mi Cocina copycat was reverse-engineered using:

• Interviews with former Mi Cocina line cooks (who confirmed the brine + achiote two-step method).
• FDA guidelines for safe brining and marinating times.
• Dozens of home tests comparing flavor against takeout orders.

The result is a chicken breast that is fork-tender, tangy, smoky, and creamy all at once—exactly what you’d get while sitting in a red booth at Mi Cocina, except you’re in your pajamas.

For the marinade:

• 4 boneless, skinless chicken breasts
• ¼ cup soy sauce
• ¼ cup orange juice (freshly squeezed preferred)
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if possible)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for depth)

Step 1: Prep the Chicken (The “Milanesa” Pound)

Place a chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness. This is non-negotiable. Thin chicken cooks fast, stays juicy, and maximizes the surface area for that golden crust.

For the topping:

• 1 cup Asadero or Oaxaca cheese (shredded)
• 1 cup sliced cremini mushrooms
• 1 tbsp butter
• Salt & pepper to taste

Final Verdict: Bring the Tex-Mex Magic Home

While we cannot walk into the Mi Cocina kitchen and steal their recipe cards, this recreation of Ernie’s chicken recipe Mi Cocina style gets you 95% of the way there. The beauty of this dish is its deceptive simplicity. It is just chicken, mushrooms, onions, cream, and lime—but when executed with care, it tastes like a $25 plate. Phase 5: Plating like Mi Cocina The presentation

So next time you are craving that specific, buttery, tangy chicken from the Dallas-Fort Worth icon, skip the drive and head to your kitchen. Pour a margarita, pound that chicken thin, and sear it hard. Your taste buds will thank you.

Have you tried this recipe? Did you unlock the true Mi Cocina flavor? Share your results in the comments below—and if you work at M Crowd, feel free to drop the real secret!

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Cook time: 30 minutes | Difficulty: Easy-Medium | Cuisine: Tex-Mex

Phase 4: Grilling the Chicken

Mi Cocina uses a flat-top grill, but a cast-iron skillet or outdoor grill works beautifully.

For a Cast-Iron Skillet (Best for apartments):

1. Heat a heavy skillet over medium-high heat. Add 1 tablespoon of butter.
2. Remove chicken from marinade, letting excess drip off. Do not wipe it off—the achiote needs to stick.
3. Place chicken in the hot skillet. Cook for 3-4 minutes per side until a deep reddish-brown crust forms and the internal temperature reaches 165°F (74°C).
4. During the last minute of cooking, sprinkle Monterey Jack cheese over each breast and cover the skillet with a lid to melt the cheese.

For an Outdoor Grill (More Authentic):

1. Preheat grill to high heat (450-500°F). Clean and oil the grates.
2. Grill chicken for 4-5 minutes per side, rotating 45 degrees halfway through each side to create crosshatch marks.
3. When the chicken hits 160°F, top with cheese, close the lid, and cook 1 more minute until cheese is bubbly and chicken reaches 165°F.