May 4, 2017
This recipe is part of our Cinco de Mayo feast. Find all the recipes here.
Serves 4 - 6
2 cups orange juice
2 teaspoons ancho chile powder
2 teaspoons New Mexico chile powder
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Mexican oregano (or regular Italian dried oregano is fine)
½ teaspoon ground cumin
4 boneless, skinless chicken breasts, about 8 ounces each
2 tablespoons canola oil
Freshly ground black pepper
1. Preheat the oven to 400 degrees F. Whisk together the orange juice and spices in a medium baking dish until combined; add the chicken and turn to coat, cover and marinate (turning a few times during the marinating process) in the refrigerator for at least 6 hours and up to 24 hours. The longer you allow the chicken to marinate, the more flavorful it will become.
2. Remove the chicken from the refrigerator 30 minutes before cooking it. Heat the oil in a large sauté pan over high heat until the oil begins to shimmer. Remove the chicken from the marinade, allowing the excess marinade to drip off and season the chicken on both sides with salt and pepper and put into the pan, top-side up, and cook until golden-brown, about 4 minutes. Flip the chicken over and put in the oven and bake until the bottom is lightly golden brown, about 3 minutes. Transfer the chicken to a baking sheet, top-side up and bake until just cooked through, (an instant read thermometer inserted into the center registers 155 degrees F), about 20 minutes. Remove the chicken from the oven and let rest 20 minutes before serving.