Ancho Marinade
The ultimate flavor booster for your chicken, this Ancho Marinade combines rich, smoky flavors with a hint of sweetness. Perfect for grilling or roasting, this easy marinade will transform your meals into something special. Make it today and impress your family and friends!
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
- 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
- 8 ounces boneless, skinless chicken breast pounded into even thickness
- vegetable oil to coat the bottom of the pan
Instructions
- Add all marinade ingredients to a bowl and whisk until well combined. The mixture will be thick, resembling a paste. This thickness helps it cling to the meat.
- Transfer the chicken into the bowl and turn it around so that the meat is evenly coated with the marinade. Make sure every surface is covered; this ensures maximum flavor absorption.
- Cover the bowl with plastic wrap and refrigerate for one hour. This resting time allows the flavors to meld deeply into the chicken.
- Lightly coat the bottom of a cast iron pan with vegetable oil, then transfer the cold pan to the oven. Preheat the oven to 400 degrees F while the pan warms up.
- Once the oven is heated, carefully transfer the marinated chicken breast into the hot pan using kitchen tongs. It’s important to keep as much of the marinade on the chicken as possible for enhanced flavor.
- Cook the chicken until it reaches an internal temperature of 165 degrees F, approximately 5 to 8 minutes per side, depending on the thickness. Look for a golden-brown crust forming on the outside.
- Let the cooked chicken rest for 5 minutes before serving. This step is crucial for letting the juices redistribute back into the meat, ensuring every bite is juicy.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days.
- Tip 2: You can freeze the marinade for future use; just thaw and use as needed.
- Tip 3: This marinade pairs wonderfully with grilled vegetables, rice, or a fresh salad.
- Tip 4: Experiment with steak, fish, or even tofu for a vegetarian option.
- Tip 5: Feel free to add more chili powder to ramp up the heat for spicy lovers.