Mexican Chicken Breast
This Mexican chicken breast is packed with flavor. Golden on the outside with eye-pleasing grill marks. It is super juicy and moist on the inside. It is simply irresistible and the best of all, it is ready in 15 minutes. If time is of the essence or you want this dish to totally hand-free, then bake it in the oven or the air fryer. It is quicker and splatter-free.
Ingredients
- 1 ½ lbboneless chicken breast
- ½ tablespoonchili powder
- 1 teaspooncumin
- ½ tablespoonsmoked paprika
- 1 teaspoonoregano
- 1 tablespoonfresh cilantro finely chopped
- 2 tablespoonslime juice
- ½ teaspoonbrown sugar
- 2 tablespoonsolive oil
- salt and black pepper
Directions
- 1
Make the Mexican chicken marinade: In a small bowl, combine olive oil, smoked paprika, chili powder, cumin, oregano, chopped cilantro, brown sugar, salt and black pepper. Mix until well combined.
- 2
Cut two chicken breasts into four cutlets or more if using a large chicken breast. Transfer to a freezer bag or a bowl.
- 3
Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken.
- 4
Leave to marinade for at least 30 minutes or overnight in the fridge.
- 5
Pan grill the chicken breast: Place a heavy-duty griddle pan on medium-high heat. Brush oil over the pan.
- 6
Add the marinated chicken breasts to the pan and cook for 3-4 minutes without moving to develop nice sear or dark grill marks. Flip the chicken breasts and cook the other side for 3-4 minutes.
- 7
Remove the cooked cutlets from the pan, place it on a plate, and rest for 3-5 minutes before you slice or serve it. Enjoy!
Air fryer instructions
- 1
Follow the instructions above.
- 2
Cook Mexican chicken breast in the air fryer at 380F/190C for 5-6 minutes or until the internal temperature reaches 165F/74C.
Oven instructions
- 1
Preheat the oven to 400F/200C
- 2
Follow the instructions to marinate the chicken
- 3
Place the chicken in an oven-safe dish. Bake in the oven for 15-25 minutes. Rest for 5 minutes. Serve and enjoy.