Yucatán-Spiced Chicken Recipe

Name: Yucatán-Spiced Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice; Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice; 4 garlic cloves, chopped; 3 tablespoons ancho chile powder; 2 tablespoons chopped fresh oregano; Extra-virgin olive oil; Salt and freshly ground pepper; 4 chicken breast halves on the bone, with skin; 1 large chayote, halved lengthwise, pitted and cut into 12 wedges; 1 seeded poblano, cut into thin rings; 1 red onion, thinly sliced into rings; 2 tablespoons each of thinly sliced cilantro and mint

Servings: persons

Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
4 garlic cloves, chopped
3 tablespoons ancho chile powder
2 tablespoons chopped fresh oregano
Extra-virgin olive oil
Salt and freshly ground pepper
4 chicken breast halves on the bone, with skin
1 large chayote, halved lengthwise, pitted and cut into 12 wedges
1 seeded poblano, cut into thin rings
1 red onion, thinly sliced into rings
2 tablespoons each of thinly sliced cilantro and mint

1
Preheat the oven to 425u00b0. 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
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
Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the
4
and serve the chicken and vegetables with the pan juices.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice, Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice, 4 garlic cloves, chopped, 3 tablespoons ancho chile powder, and more.

Yes, Yucatán-Spiced Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yucatán-Spiced Chicken

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