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Chicken Barbacoa in Maguey Leaves

Name: Chicken Barbacoa in Maguey Leaves
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 1 tsp Ground cumin; 1 tsp Black pepper; 6 leaves Maguey leaves (agave leaves); 2 Ground dried ancho chilli; 1800 g Chicken pieces, bone-in; 2 Ground dried guajillo chilli; 2 Sour orange (or orange + vinegar); 1 White onion, sliced; 12 Corn tortillas; 50 g Achiote paste; 4 cloves Garlic cloves; 1 tbsp Salt; 1 tsp Dried oregano

180 min (30 prep + 150 cook) Medium 6 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Chicken marinated in achiote and chilli, wrapped in maguey leaves and slow-cooked.

About this recipe

Chicken barbacoa in maguey leaves is a lighter, more accessible version of traditional barbacoa. Chicken marinated in achiote, chillies and spices is wrapped in maguey leaves and slow-cooked in the oven, acquiring the earthy, smoky and herbal aroma characteristic of central Mexican barbacoa. The result is juicy, tender and wonderfully perfumed meat.

History & Origin

Barbacoa is one of the oldest culinary techniques in Mesoamerica, its origins dating back thousands of years before the Spanish arrival. The traditional method involves burying meat wrapped in maguey leaves in a pit with hot stones, where it steams for hours - sometimes overnight. The maguey leaf - from the same agave plant that yields mezcal and pulque - serves a dual purpose: it retains moisture preventing the meat from drying out, and imparts its characteristic earthy, slightly bitter aroma that cannot be replicated by any other wrapping. Although Mexico's most famous barbacoa is made with lamb in the State of Mexico, Hidalgo and Tlaxcala, the chicken version is equally legitimate and very popular in the central highlands, where its accessibility made it the domestic version of an originally festive dish. Achiote, introduced through cultural exchange with south-eastern Mexico, provides that intense orange colour and unique flavour that perfectly complements the maguey aroma. Today, chicken barbacoa in maguey leaves is an elegant alternative that allows Sunday market flavours to be recreated at home without digging a pit.

Estimated cost

£12.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

38g

Protein

14g

Carbohydrates

22g

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the marinade: hydrate the achiote paste in the sour orange juice or orange juice plus vinegar. Mix with the ground garlic, cumin, oregano, ground ancho and guajillo chillies, salt and pepper until you have a paste.
2
Marinate the chicken: coat each piece completely with the achiote paste. Leave to marinate for at least 2 hours in the fridge, ideally overnight.
💡 Longer marinating = more flavour.
3
Prepare the maguey leaves: if dry, pass them briefly over a flame to make them flexible. If fresh, pass over flame for 1-2 minutes to lightly char and activate their aroma.
💡 The light charring of the maguey leaf is essential for the characteristic aroma.
4
Preheat the oven to 160°C. Lay 2-3 overlapping maguey leaves in the base of a deep roasting tin. Arrange the marinated chicken on top with sliced onion and whole chillies. Cover with more maguey leaves and seal tightly with aluminium foil.
5
Bake for 2-2.5 hours. The chicken is ready when it falls off the bone easily. To crisp the skin, remove the foil and leaves for the last 15 minutes and raise the oven to 200°C.
6
Serve the chicken directly in its maguey leaf parcel at the table so diners can smell the aroma as it is opened. Accompany with corn tortillas, guacamole, salsa verde and pickled onion.