This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
3 hrs 5 mins
total:
3 hrs 45 mins
Servings:
8
Yield:
8 chicken breasts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Brine chicken if time permits.

Substitute ancho chile powder with any ground mild chile you like.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

301 calories; protein 24g 48% DV; carbohydrates 2.9g 1% DV; fat 21.5g 33% DV; cholesterol 64.6mg 22% DV; sodium 929.5mg 37% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/22/2019
Absolutely fabulous, my family raved! The only changes I made were marinating all day and adding lime zest and a little black pepper. Served with beans, Spanish rice, and tortillas. Read More
(11)

Most helpful critical review

Rating: 3 stars
06/10/2019
This was okay. Made it just as the recipe states. No complaints but no ah ha's. Read More
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/22/2019
Absolutely fabulous, my family raved! The only changes I made were marinating all day and adding lime zest and a little black pepper. Served with beans, Spanish rice, and tortillas. Read More
(11)
Rating: 5 stars
06/12/2019
I have to agree with the first review, this was delicious. I let sit in marinade for 4 hours then cooked on grill with apple wood chips. Served with flour tortillas and toppings. Also served Spanish rice and black beans like first review suggested, it really complimented the chicken. If you don't have ancho chili powder substitute chili powder with red pepper flakes, just add as much heat as you can stand. Highly recommend this recipe. Read More
(8)
Rating: 5 stars
06/12/2019
Wonderful taste! I followed the recipe and marinated the chicken for 3 hours. Don’t be afraid of the intense chili powder. The flavor doesn’t overpower. Great blend. Perfect amount of salt. Definitely will make again! Read More
(7)
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Rating: 4 stars
06/28/2019
I made this, skeptical because I don't tend to like lime in well anything. I was absolutely blown away and am now addicted to this recipe. I made a few tweaks here and there including, substituting minced jalapeno and Serrano peppers for the ancho chili powder. (I was unable to find it at my local grocery store) sauteing the chicken instead of baking it. ( just a personal preference) and I served it over Knorr Selects Rustic Mexican Rice and Beans. This dish all together. TO. DIE. FOR. 10/10 recommend you trying this at home. Read More
(2)
Rating: 5 stars
01/09/2020
We thought it was great. I made it pretty close to the recipe. I did chop up one serrano chili since I wasn't sure I could find the Ancho powder. Also, I used chicken tenderloins (2 1/2 lbs) My husband cooked it on the grill, was eating some on the way into the house. I can see using leftovers in tacos or spicy mac and cheese. Read More
(2)
Rating: 5 stars
06/13/2020
I made this as shown and it was great. Will make again. Read More
(1)
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Rating: 5 stars
06/07/2020
Made exactly as listed. It was excellent. I don’t think my lime was large enough because it did end up being a little thick so I added more oil as directed. We grilled it and had it with rice and a salad. Plan to have the leftovers today as tacos. Will be putting this into our summer rotation for sure. Thanks for the th great recipe! Read More
(1)
Rating: 4 stars
02/04/2020
it was good because the chicken was the best part of all of it Read More
Rating: 4 stars
06/20/2019
Pretty good recipe. Followed exactly and was tasty. Now I can tweak it to my tastes to perfection. Read More
Rating: 3 stars
06/10/2019
This was okay. Made it just as the recipe states. No complaints but no ah ha's. Read More