Prep Time::10 mins
Cook Time::30 mins
Additional Time:: 3 hrs 5 mins
Total Time:: 3 hrs 45 mins
Servings::8
Yield::8 chicken breasts
Ingredients
Oops! Something went wrong. Our team is working on it.
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
Directions
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.
Cook’s Note
Brine chicken if time permits.
Substitute ancho chile powder with any ground mild chile you like.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.