Ernie-s Chicken Recipe Mi Cocina [GENUINE · 2024]
After decades of requests, Ernie agreed to let us share his blueprint. The magic isn’t in expensive ingredients — it’s in patience and a few non-negotiables.
Most copycat recipes skip the marinade, but that’s a mistake. The chicken at Mi Cocina is never bland. It carries a faint smoky, citrusy, garlicky punch that stands up to the creamy sauce.
Instructions for marinating:
Whisk all marinade ingredients in a bowl. Place chicken in a zip-top bag or shallow dish, pour marinade over, and massage to coat. Refrigerate for at least 30 minutes, but no more than 4 hours (the lime juice will begin to toughen the meat beyond that).
Pro tip: For an even bigger flavor punch, add 1 tablespoon of tequila or a splash of orange juice. This gives a subtle sweetness that echoes Mi Cocina’s signature touch.
Authenticity comes from balance. In Mi Cocina’s Ernie’s chicken, the key is savory-fatty-acidic-salty harmony:
The squash and corn add sweetness and texture, preventing the cream sauce from feeling heavy. The optional poblano adds a subtle, fruity heat that rounds everything out.
Ernie's Chicken Recipe from Mi Cocina is more than just a dish; it's a celebration of heritage, community, and the simple joy of sharing meals. Its blend of aromatic spices, tender chicken, and fresh notes makes it a favorite among those who've had the pleasure of tasting it. Whether you're a seasoned cook or a culinary novice, this recipe offers a delicious way to explore the flavors of Latin American cuisine and create your own memories around the dining table.
Ernie’s Chicken is a signature Tex-Mex dish from the Dallas-based restaurant chain Mi Cocina. While the restaurant considers the exact recipe a "Familia Secret," it is officially described as a marinated, grilled 9 oz chicken breast topped with your choice of Sour Cream Sauce or Poblano Cream Sauce. Key Components of Ernie's Chicken
The Protein: A single, generous 9 oz chicken breast, marinated and grilled.
The Signature Sauces: You typically choose between two creamy toppers: Sour Cream Sauce: A rich, tangy white sauce.
Poblano Cream Sauce: A savory green sauce made with roasted poblano peppers.
Standard Sides: Every order is served with Arroz (Mexican rice), fresh guacamole, and pico de gallo. How to Recreate It (Copycat Guide)
Since the official recipe is not public, home cooks can approximate the dish using these common Tex-Mex techniques for grilled chicken and cream sauces. 1. The Marinade Ernie-s Chicken Recipe Mi Cocina
To achieve the restaurant style, marinate the chicken for at least 1–4 hours. Use a blend of: El Pollo Loco Chicken (Copycat) Recipe
Ernie’s Chicken is a signature dish at the Dallas-based Mexican restaurant
, known for its tender, grilled profile and rich cream sauce. The Official Dish Profile As served at Mi Cocina, the dish consists of: The Main: A marinated, grilled 9 oz chicken breast. The Sauce: A choice of Sour Cream Sauce
(smooth and tangy) or Poblano Cream Sauce (rich with a mild, earthy pepper flavor). The Sides: Served with " Arroz " (Mexican rice), fresh guacamole , and pico de gallo . How to Recreate It (The "Mi Cocina" Style)
While the exact restaurant recipe is proprietary, you can approximate the "piece" at home using these elements:
The Marinade: Use a citrus-based marinade (lime juice, oil, garlic, and a touch of cumin) to keep the 9 oz breast tender while grilling. The Poblano Cream Sauce:
Roast a poblano pepper until charred, peel, and remove seeds.
Blend the pepper with heavy cream, a touch of chicken bouillon, and a little roux (butter and flour) to thicken it into a silky sauce. The Sour Cream Sauce:
Whisk together sour cream, a splash of heavy cream, and a pinch of salt. Some versions use a white cheese (like Monterey Jack) melted into the sauce for extra richness. Assembly
: Grill the chicken until it has char marks, plate it over a bed of rice, and generously ladle your chosen sauce over the top. Garnish with fresh pico de gallo and a scoop of guacamole on the side. You can find this dish at various Mi Cocina locations, including Mi Cocina - Dallas and Mi Cocina - McKinney . Expand map
Mi Cocina on Instagram: "An old favorite - the Ernie's Chicken. Marinated, Grilled 9 oz Chicken Breast topped with our Sour Cream Sauce or Poblano Cream Sauce served with Arroz, Fresh Guacamole y Pico de Gallo. See you for lunch! #micocina #grilledchicken #whatsforlunch"
Ernie’s Chicken is a signature Tex-Mex dish and long-time favorite from the Mi Cocina menu. While the restaurant keeps the exact marinade and sauce recipes a "familia secret," the dish is defined by its specific preparation and classic sides. What is Ernie's Chicken? At Mi Cocina, the dish consists of: The Chicken: A marinated and grilled 9 oz chicken breast. The Sauces : Your choice of two rich toppings: Sour Cream Sauce: A creamy, tangy classic. Poblano Cream Sauce : A mild, savory sauce made with roasted poblano peppers. The Sides: Every plate is served with: Mexican Rice (Arroz Fresh Guacamole Pico de Gallo DIY "Ernie’s Style" Tips After decades of requests, Ernie agreed to let
If you are trying to recreate this at home, focus on these three components to match the Mi Cocina profile:
Ernie's Chicken " is a signature dish from the Texas-based restaurant chain
, rather than a recipe from Rick Martínez’s cookbook of the same name. It is a classic Tex-Mex favorite characterized by its marinated, grilled chicken and creamy sauce. Overview of Ernie's Chicken Ernie’s Chicken is a popular menu item at
described as a 9 oz marinated and grilled chicken breast. It is known for its balance of savory grilled meat and rich, zesty sauces. Main Component : Grilled chicken breast, marinated in-house. Sauce Options : Served with a choice of Sour Cream Sauce (traditional) or Poblano Cream Sauce : Traditionally served with: (Mexican rice). Fresh Guacamole Pico de Gallo Estimated Nutrition : approximately 720 calories. Comparison: Mi Cocina Restaurant vs. Mi Cocina Cookbook
While the name is shared, the popular recipes from Rick Martínez’s
cookbook are different from the restaurant's commercial menu. Mi Cocina Restaurant (Ernie's Chicken) Rick Martínez's Cookbook (Popular Chicken) Regional Mexican Journey Ernie's Grilled Chicken Pollo al Pastor (Roast Chicken) Creamy sauces, guacamole Achiote, chipotle, pineapple Mi Cocina Locations Mi Cocina Cookbook Recreating the Style at Home To replicate the "Ernie's" style found at the Mi Cocina restaurant , home cooks typically use: : Lime juice, garlic, and oil for the chicken. Sour Cream Sauce : A blend of sour cream, chicken broth, and green chiles. Poblano Sauce
: Roasted poblano peppers blended with heavy cream or sour cream. Pollo al Pastor
Ernie’s Chicken " from the famous restaurant chain is a proprietary menu item rather than a published "essay,"
the dish is widely celebrated for its specific flavor profile and Tex-Mex heritage. Below is a detailed breakdown of the components that make up this signature recipe, presented in a structured format suitable for understanding its culinary appeal. The Anatomy of Ernie’s Chicken
At its core, Ernie’s Chicken is a custom-build grilled chicken dish designed for flexibility and richness. It typically consists of the following key elements: The Protein
: A marinated, 9 oz. chicken breast that is grilled to a char-crusted finish. The Signature Sauces
: The dish's identity is defined by the choice of two creamy, decadent sauces: Sour Cream Sauce Authenticity comes from balance
: A classic, tangy white sauce that is a staple of Texas-style Mexican cuisine. Poblano Cream Sauce
: A mildly spicy, earthy green sauce made from roasted poblano peppers blended with cream. Traditional Accompaniments Arroz (Rice) : Fluffy, savory Spanish-style rice. Fresh Guacamole
: Hand-mashed avocados, usually seasoned with lime and salt. Pico de Gallo
: A fresh mix of chopped tomatoes, onions, cilantro, and jalapeños. A "Mi Cocina" Tradition The dish is named after Ernie Reveles
, one of the founders of Mi Cocina. It represents the "Mico’s way" of dining—high-quality ingredients presented with upscale Tex-Mex flair. Unlike standard enchiladas or tacos, Ernie’s Chicken is often served as a plated entrée where the guest chooses how to "top" their chicken, making it one of the most customizable and frequently ordered items on the menu. Recreating the Profile at Home
While the exact restaurant recipe remains a trade secret, home cooks often replicate the experience by: Marinating
: Soaking chicken in a blend of lime juice, garlic, and oil. : Using high heat to get a smoky, charred exterior. The Sauce (Poblano Cream)
: Roasting poblanos until the skin blisters, peeling them, and blending them with heavy cream, garlic, and a touch of chicken bouillon for that specific "Mi Cocina" depth. You can experience the original dish at various Mi Cocina locations Poblano Cream Sauce or help finding the nearest Mi Cocina
Mi - ~Ernie's Chicken~ Served just the way you like it! Marinated, grilled 9 oz chicken breast topped with a choice of our Sour Cream Sauce or Poblano Cream Sauce served with Arroz, Fresh Guacamole y Pico de Gallo. An old favorite at #MiCocina | Facebook
In a pinch, use Anaheim peppers (less flavor) or Cubanelle peppers (sweeter). Do not use canned green chiles—they are too watery and acidic.
You can try, but it won't be authentic. Substitute the crema with full-fat coconut milk and use a vegan butter. The texture will be different, but the poblano flavor will still shine.