V is for Vaquero

This flavorful, juicy, and moist chicken is named after the Hispanic Cowboys who would serve it up over the campfires when out on the range.  

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet.  Let's take a look at the other V recipes being shared today........

• Jolene’s Recipe Journal: Cranberry Orange Vinaigrette 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Instagram - Sweet Tea Vodka Vegetable Couscous Soup
• Food Lust People Love: Mirabelle Plum Vodka 
• Blogghetti: Red Velvet Crinkle Cookies
• Mayuri’s Jikoni: Salata De Varza Rosie 
• Culinary Cam: Summer Rolls and Nước Chấm, a Ubiquitous Vietnamese Dipping Sauce
• Sneha’s Recipe: Vangi Bath Masala - Homemade
• Karen’s Kitchen Stories: Vanilla Bean Sable Cookies 
• A Day in the Life on the Farm: Vaquero Chicken
• A Messy Kitchen: Vichy Carrots  

Sticking with the theme, I served this chicken with sides of Black Beans and Rice, and Sauteed Corn and Summer Squash.

Last year, I celebrated the Letter V with a Vietnamese Chicken Stir Fry.

Past 2025 Alphabet Challenge Recipes

A is for Apples and Greens with Apple Cider Vinaigrette

B is for White Bean and Basil Salad

C is for Cider Glazed Chicken Wings

D is for Chicken and Dates

E is for Escargots Bourguignonne

F is for Roasted Vegetable Farro Bowl

G is for Garlic Honey Chicken Thighs

H is for Asian Beef Bowls

I is for Italian Ice

J is for Jamaican Jerk Chicken

K is for Kwasnica

L is for Preserved Lemons

M is for Steak and Mushroom Bites

N is for Sweet and Spicy Cashews

O is for Overnight Oats

P is for Pasta with Preserved Lemons

Q is for Shrimp Fajita Quesadillas

R is for Rustic Rye Sourdough Loaf

S is for Semitas

T is for Michigan End of Harvest Salad

U is for Black Forest Upside Down Cake

Entrees, Chicken, Grilling, Southwest, Hispanic

Entrees, Chicken

Southwest

Yield: 6 servings

Author: Wendy Klik

Vaquero Chicken

This flavorful, juicy, and moist chicken is named after the Hispanic Cowboys who would serve it up over the campfires when out on the range.

Prep time: 3 MinCook time: 20 MinInactive time: 24 HourTotal time: 24 H & 23 M

Ingredients

• 1/4 t. cumin
• 1/4 t. ground coriander seed
• 1/2 t. dried thyme
• 1/2 t. garlic powder
• 1/2 t. chili powder
• 1/2 oregano
• 1/4 c. vegetable oil
• 6 (6 oz) boneless, skinless chicken breasts

Instructions

1. Place the spices and oil into a gallon-size plastic bag that seals. Shake to combine.
2. Add the chicken, seal the bag, releasing the air, and massage the oil mixture all over the chicken. Place in the refrigerator for at least 3 hrs and up to 24 hrs.
3. Remove chicken from the marinade and place on a gas grill heated to 375* and cook, with the lid down, for about 10 minutes, flip and cook for another 5-10 minutes until an internal temperature of 165* is reached or sear the chicken in an oven proof grill pan and then finish in a preheated 375* oven until internal temperature reaches 165*.

Notes

Adapted from a recipe by Bobby Flay

Nutrition Facts

Calories

212

Fat (grams)

12 g

Sat. Fat (grams)

2 g

Carbs (grams)

1 g

Fiber (grams)

0 g

Net carbs

0 g

Sugar (grams)

0 g

Protein (grams)

24 g

Sodium (milligrams)

135 mg

Cholesterol (grams)

72 mg

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