Ancho Chicken Breasts

Ancho Chicken Breasts

Ancho Chicken Breasts is a chicken recipe Rick has made since 1995, soon after he started traveling to New Mexico and discovered Southwest and New Mexican Cooking. Southwest cooking remains his favorite cuisine. This is a simple recipe and one of our personal and our customer’s favorites. The flavor is so large, your guests will ask for the recipe.

The 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 come through. If you want a hotter, spicier chile flavor, add a teaspoon of New Mexico Medium or Hot Red Chile Powder or New Mexico Hot Green Chile Powder.

Servings 4

Ingredients:
4 Boneless, Skinless Chicken Breasts
3-4 Tablespoons Ancho Chile Marinade
¼ Cup Water
½ Cup Olive Oil

Directions:
Add the Ancho Chile Marinade and ¼ cup water to a recloseable plastic kitchen bag. Toss to combine well. Add the olive oil and combine. Place the chicken breasts in the bag. Toss to coat well. Refrigerate for 3 to 4 hours, allowing the flavors to develop. Turn over a couple times.

Set up a medium-hot grill. Cook the breasts for 3 to 5 minutes on each side until done, and the internal temperature is 165º F. Watch close so it doesn’t burn.

You can also bake them at 425º F for 30 minutes, or until the internal temperature is 165º F.

Serve with a traditional side of rice and pinto or black beans, and you have a fiesta ready for your guests.

We also have a Pintos with Poblano Chile Recipe, which is great with this and another Southwest recipe. We make it to go with burgers and just about any grilled dish. Enjoy!