Yucatán-Spiced Chicken
Recipe information
Recipe Icon - Master recipes
Cooking:
-
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Yucatán-Spiced Chicken

1. Finely grated zest of 1 orange -
2. 3/4 c. fresh orange juice -
3. Finely grated zest of 2 limes -
4. 1/4 c. fresh lime juice -
5. 4 clove garlic -
6. 3 tbsp. ancho chile powder -
7. 2 tbsp. chopped fresh oregano -
8. Extra-virgin olive oil -
9. Salt -
10. Freshly ground pepper -
11. 4 chicken breast halves on the bone -
12. 1 large chayote -
13. 1 poblano pepper -
14. 1 red onion -
15. 2 tbsp. thinly sliced cilantro -
16. 2 tbsp. thinly sliced mint -

How to cook deliciously - Yucatán-Spiced Chicken

1. Stage

Preheat the oven to 425 degrees F. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano, and 1/4 cup of oil. Season with salt and pepper.

2. Stage

Arrange the chicken in a shallow baking dish, skin side up, and make 3 deep, crosswise cuts in each breast half. Season the chicken with salt and cover it with the puree, rubbing it into the slits. Spread the chayote, poblano, and onion on a rimmed baking sheet, drizzle with oil, and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.

3. Stage

Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the herbs and serve the chicken and vegetables with the pan juices. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.