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Ancho Marinade

Makes enough marinade for one 8-ounce boneless, skinless chicken breast.

Prep Time
5 mins
Cook Time
5 mins
Marinating Time:
1 hr
Total Time
1 hr 20 mins
Servings: 2
Calories: 155 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

For the marinade:
    Cup of Yum
  1. 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:
  1. Transfer the chicken into the bowl and turn around so that the meat is evenly coated with marinade.
  2. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  3. 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.
  4. 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.)
  5. Cook until the meat has reached an internal temperature of 165 degrees F. (5 to 8 minutes per side, depending on the thickness).
  6. 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.