Marinated Chicken With Cucumber Lime And Chiles Recipes

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

ALL PURPOSE CHILI LIME CHICKEN RUB

Steps:

• In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
• STOVETOP DIRECTIONS
• If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
• Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
• Garnish with extra fresh lime juice if desired.
• GRILLING DIRECTIONS
• If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
• Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
• Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
• Remove chicken from grill and let rest 5 minutes before slicing.