Ancho Marinade
Makes enough marinade for one 8-ounce boneless, skinless chicken breast.
Servings: 2
Calories (Estimated): 155kcal
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 marinade ingredients to a bowl and whisk until well combined. (Note that the marinade will be quite 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.
Recipe 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.
