Description
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Ingredients
- ¼ cup ancho chile powder
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chipotle chile powder
- ⅔ cup canola oil, or more as needed
- 1 large lime, juiced
- 8 skinless, boneless chicken breast halves
Instructions
- Combine ancho chile powder
- salt
- garlic powder
- onion powder
- cumin
- and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken
- covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers
- about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 3 hrs 45 mins
Servings: 8