Ancho Marinade
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Prep Time
5 mins
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Cook Time
5 mins
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Marinating Time:
1 hr
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Total Time
1 hr 20 mins
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Servings
2
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Calories
155 kcal
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Course
Main Course
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Cuisine
Mexican
Ancho Marinade
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Makes enough marinade for one 8-ounce boneless, skinless chicken breast.
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Ingredients
For the marinade:
- 2 teaspoons ancho chili powder
- 1 medium-sized garlic clove, peeled and minced or pressed through a garlic press
- ¼ teaspoon salt
- ⅛ teaspoon ground cumin
- 1 teaspoon light brown sugar*
- ¼ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon lime juice
- 2 tablespoons vegetable oil
For the chicken:
- 8 ounces boneless, skinless chicken breast, pounded into even thickness
- Vegetable oil, to coat the bottom of the pan
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Instructions
For the marinade:
- Add all marinade ingredients to a bowl and whisk until well combined. (The marinade will be fairly thick, almost like a paste.)
For the chicken:
- Transfer the chicken into the bowl and turn around so that the meat is evenly coated with marinade.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Lightly coat the bottom of a cast iron pan with vegetable oil, then transfer the cold pan to the oven. Heat the oven to 400 degrees F. with the pan in it.
- Once the oven is heated, transfer the chicken breast into the hot pan using kitchen tongs. (Try to keep as much of the marinade on the chicken as possible.)
- Cook until the meat has reached an internal temperature of 165 degrees F. (5 to 8 minutes per side, depending on the thickness).
- Let the cooked chicken rest for 5 minutes, then serve.
Notes
- *I recommend light brown sugar for this marinade. The stronger molasses flavor of dark brown sugar interferes with the flavors of this marinade, in my opinion.
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