Ancho Chicken Breasts
Yield: 4 Servings
This is a chicken recipe Rick has made for over 20 years. He started making up soon after he started traveling to New Mexico and discovered Southwest and New Mexican Cooking, which remains one of his favorite cuisines. It is a simple recipe yet has been a hit with all of his dinner guests who have ever tried it.
The simple Ancho Chile marinade imparts a great Chile Pepper flavor without being too hot. Ancho peppers are one of the main chiles used in Southwest and Mexican cooking since they combine well with other spices, allowing all the other flavors to shine through. If you want a hotter chile flavor, add a teaspoon of New Mexico Hot Red Chile Powder or New Mexico Hot Green Chile Powder. You can also use any of our other Chile Peppers in the recipe. If you buy whole or crushed, just grind them in a mortar & pestle to a powder or fine flake.
2 Teaspoons Minced Fresh Shallot or 1 Teaspoon Dried Shallot
1 Teaspoon Minced Fresh Garlic or ½ Teaspoon Granulated Garlic
2 Tablespoons Ancho Chile Powder
Juice of 1 Lime or 2 Teaspoons Lime Juice Powder mixed with 1/4 Cup of Water
1 Teaspoon Freshly Ground Black Pepper
2 Teaspoons Sea Salt
½ Cup Olive Oil
4 Skinless, Boneless Chicken breasts
1. Combine all ingredients, except chicken, in a small bowl. Place the chicken breasts in a glass dish and cover with the marinade. Let the chicken stand for 2 to 3 hours, covered, in the refrigerator.
2. Cook the breasts over a hot grill for about 3 minutes on each side until done. (Marinated chicken breasts cook in less time, but you still should check the internal temperature to make sure it’s 165○.)