Recipe

Southwestern Chicken Recipe

	Unswissmiss / All my dishes 2 years, 7 months ago 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. Prep:15m Cook:10m Servings:8	Unswissmiss
	chicken cheap easy flavorful

Does this look good? Yeah! / Nope

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Ingredients

for the marinade:

1/2 C fresh lime juice

6 Tbsp. soy sauce

1/4 C. vegetable oil

2 Tbsp. sugar

2 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh rosemary

1 Tbsp. minced garlic

1 1/2 tsp. chili powder

1/2 tsp. cayenne pepper

8 skinless boneless chicken breast halves

for the ancho chili sauce:

3 dried ancho chilies, stemmed, seeded, torn into pieces

2 Tbsp. fresh lime juice

1/2 C. mayonnaise

2 Tbsp. brown sugar

1 Tbsp. chopped fresh oregano

1 tsp. chopped fresh rosemary

1/2 tsp. ground cumin

Directions

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.

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