This easy chicken recipe is full of bold flavors and spices balanced nicely with a zesty, lemony tang. Buen provecho!
Combine the rich and deep flavors of spices and chiles with a surprising touch of lightness in this easy chicken recipe. Although the original recipe calls for chile ancho, I had no luck finding it. Instead, I substituted it for dark chile powder and I was pleasantly surprised at the results... it tasted great! Feel free to use whichever one you find.
Serve with rice to absorb all of the delicious marinade. You can also use it for tacos, burritos or enchiladas! And for a healthy and fresh option, top your favorite salad with this chicken.
I love experimenting in the kitchen, it's the only way to learn and discover new things.
Set apart the dry ingredients to prepare the marinade.
Add all dry ingredients in a container and whisk in the lime juice and canola oil. Mix well. If the texture is too thick, add a little more oil.
Place the chicken breasts in a glass baking dish and cover with the marinade. If you have to, use your hands to make sure chicken is completely covered. Marinate in refrigerator for 3 hours.
Remove the chicken from the refrigerator and let it rest for 30 minutes before cooking. Meanwhile, preheat oven to 400ºF. Line a baking sheet with foil paper and arrange the chicken breasts onto a baking sheet, separated by 1 inch.
Bake in the oven for 30 minutes. Remove and let stand for 5 to 6 minutes.
Make sure to let the chicken rest 5 minutes before slicing.