1 hour 20 minutes
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This ancho marinade is quick and easy to make and excellent on boneless, skinless chicken breast. Ancho chili powder is the star ingredient and gives this marinade a rich, deep, smoky and slightly spicy flavor. A bit of brown sugar and lime juice add sweetness and acidity while still letting the ancho chili flavor shine.
For another delicious smoky and spicy chicken marinade also check out this cajun marinade recipe!
Marinade ingredients and notes:
- This recipe calls for only ¼ teaspoon of lime juice. This may sound like very little but it's just the right amount. Any more lime juice gives the chicken a fruity flavor that, in my opinion, clashes with the ancho chili.
- Brown sugar adds a touch of sweetness to this marinade and keeps it from becoming bitter. (I recommend light brown sugar. The stronger molasses flavor of dark brown sugar interferes with the flavors of this marinade.)
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Add all marinade ingredients to a bowl and whisk until well combined. (Note that the marinade will be quite thick.)
- Add chicken breast to the marinade and turn around until well coated. Cover and refrigerate for 1 hour.
How to cook the chicken:
I recommend cooking the marinated chicken breast in the oven:
- Lightly oil a cast iron pan with vegetable oil.
- Set the cold pan in the oven, then heat the oven to 400 degrees F. with the pan in it.
- Once the oven is heated, transfer the chicken into the hot pan and cook, turning over once.
How spicy is this marinade?
This marinade has a medium level of spiciness.
More recipes with ancho chili powder:
- Ancho Aioli5 Minutes
- Chuck Roast Chili (Dutch Oven)2 Hours
- Espresso Rub Recipe5 Minutes
- Ancho Rub5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Ancho Marinade
Makes enough marinade for one 8-ounce boneless, skinless chicken breast.
Equipment:
- measuring spoons
- cutting board or cutting mat
- knife OR garlic press
- bowl
- whisk
- plastic wrap
- meat mallet or rolling pin
- cast iron pan
- kitchen tongs
- meat thermometer (recommended)
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:
- Add all 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 reaches 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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