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Level easy
Course: Dinner
Main Ingredient: Chicken
Ingredients
- 1/2 red onion - chopped
- 2 cloves - garlic
- 2 tablespoons - adobo sauce
- 3 tablespoons - olive oil
- 1 lime - juice
- 1 teaspoon - oregano - dried
- 1/2 teaspoon - cumin - ground
- salt
- pepper - ground
- 1 lbs - boneless skinless chicken breasts
Directions
- In a food processor, blend onion, garlic, chipotle pepper and adobo sauce, oil, lime juice, oregano, and cumin until smooth. Season with salt and pepper.
- Add marinade and chicken to a large resealable plastic bag and rub all over to coat chicken. Let marinate in the fridge at least 2 hours.
- Bring chicken to room temperature and preheat grill to high. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and internal temperature reads 165°, about 8 minutes per side.
- Serve chicken over rice with desired toppings.
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.