Southwestern Chicken
From unswissmiss 18 years ago
- 10 minutes to make
- Serves 8
I can't remember where I first found this recipe, but it's been a staple ever since. Don't skip the amazing ancho chili sauce! The recipe makes plenty of marinade, so have an empty jar handy and keep the extra in the refrigerator.
Ingredients
- for the marinade:
- 1/2 C fresh lime juice shopping list
- 6 Tbsp. soy sauce shopping list
- 1/4 C. vegetable oil shopping list
- 2 Tbsp. sugar shopping list
- 2 Tbsp. chopped fresh oregano shopping list
- 1 Tbsp. chopped fresh rosemary shopping list
- 1 Tbsp. minced garlic shopping list
- 1 1/2 tsp. chili powder shopping list
- 1/2 tsp. cayenne pepper shopping list
- 8 skinless boneless chicken breast halves shopping list
- for the ancho chili sauce:
- 3 dried ancho chilies, stemmed, seeded, torn into pieces shopping list
- 2 Tbsp. fresh lime juice shopping list
- 1/2 C. mayonnaise shopping list
- 2 Tbsp. brown sugar shopping list
- 1 Tbsp. chopped fresh oregano shopping list
- 1 tsp. chopped fresh rosemary shopping list
- 1/2 tsp. ground cumin shopping list
How to make it
- Marinate the chicken:
- Combine all the marinade ingredients (except the chicken) in a clean empty jar. Put the lid on, and shake vigorously to mix.
- Trim the chicken breasts and remove the tenders. If desired, pound flat with a meat tenderizer.
- Place the chicken in 1 layer in a casserole dish. (Use 2 if necessary.)
- Pour the marinade over to cover. Turn the chicken to make sure all surfaces are coated with sauce.
- Cover with plastic, and marinate at room temperature for 4 hours or in the refrigerator overnight.
- Refrigerate any remaining marinade for another use.
- If the chicken has been refrigerated, bring it to room temperature about 1 hour before cooking.
- Make the ancho chili sauce:
- Cover the chiles with hot water. Soak for 30 minutes, or until soft. The chilis should be dark red. Drain, reserving approximately 3 Tbsp. of soaking water.
- Puree chiles, soaking water, and lime juice in a blender until smooth. Scrape into a small bowl.
- Whisk in mayonnaise, brown sugar, oregano, rosemary, and cumin.
- Cover and refrigerate, if desired. The sauce can be made a day ahead.
- Grill the chicken:
- Over medium-high heat, grill the chicken until done, approximately 10 minutes.
- If no grill is available, the chicken breasts can be sauteed in a skillet with a tablespoon of oil.
- Serve the chicken with the ancho chili sauce spooned over.
People Who Like This Dish 6
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