Cowboy chicken has big, bold smokiness and just the right amount of heat. You get the warmth from the taco seasoning and, if cooked well, the chicken remains juicy. The acidity from the tomatoes and the sweetness from the corn balance the smokiness out nicely, as does the rich queso fresco and fresh cilantro. This is rustic, comforting—the only thing missing is a campfire and a beer (and, OK, perhaps some cattle and a range if you are an actual cowboy).
Recipe Tips From The Southern Living Test Kitchen
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Rub the chicken in the spice mix, and refrigerate on a wire rack for a few hours—this is called a dry brine. You’ll find it more seasoned and a bit more juicy.
- If you are having trouble finding an 8-ounce chicken breast, which is on the small side, try this recipe with chicken cutlets. It should work mostly the same but will take less time in the oven.
- You can use frozen corn or canned. One can of corn contains about 1 1/2 cups kernels, so just use one can. The 1/2 cup won’t make a big difference.
- Add some cayenne or hot sauce to amp up the heat.
Editor’s Note: This recipe was developed by Craig Ruff; the headnote was written by Kimberly Holland.
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