Ingredients
Chicken
- 500 g boneless chicken breast
Mexican Marinade Ingredients
- ½ Tablespoon chili powder
- 1 teaspoon cumin
- ½ Tablespoon smoked paprika
- 1 teaspoon oregano
- 1 Tablespoon fresh cilantro, finely chopped
- 2 Tablespoons lime juice
- ½ teaspoon brown sugar
- 2 Tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Make the Marinade: In a bowl, combine chili powder, cumin, smoked paprika, oregano, brown sugar, fresh cilantro, lime juice, olive oil, salt, and black pepper. Stir well until all ingredients are evenly mixed to form the marinade.
- Marinate the Chicken: Place the boneless chicken breasts in a shallow dish or a resealable plastic bag. Pour the prepared marinade over the chicken, making sure each piece is fully coated. Cover the dish with clingfilm or seal the bag, then refrigerate for at least 30 minutes, preferably up to 24 hours for best flavor infusion.
- Cook the Chicken: Choose your preferred cooking method: bake, grill, air fry, or pan-fry the marinated chicken. Ensure the chicken is cooked until the internal temperature reaches 165°F (74°C) using an instant-read thermometer for safety and optimum juiciness.
Notes
- Marinating the chicken for longer (up to 24 hours) enhances the flavor and tenderness.
- If pan-frying, cook over medium-high heat for about 6-8 minutes per side, depending on thickness.
- For grilling, preheat the grill to medium-high and cook for 5-7 minutes each side.
- Baking can be done at 375°F (190°C) for 20-25 minutes until fully cooked.
- Air frying time is approximately 15-18 minutes at 375°F (190°C), flipping halfway through.
- Adjust salt to taste, especially if using salted condiments or broths in side dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (varies by method)
- Category: Main Course
- Method: Marinating with options of Baking, Grilling, Air Frying, or Pan Frying; primary cooking method depends on user choice but typically Stovetop or Baking if following instructions exactly
- Cuisine: Mexican
