Chicken Marinade
HB-10151 · Hand-built original · American
Chicken breast coated in an olive oil marinade of chili powder blend, paprika, garlic powder and oregano, then pan-cooked to 165°F and sliced.
AmericanMain course22 minGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 teaspoons chili powder blend
- 1 1/2 teaspoon salt or to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- pinch cayenne powder optional
Method
- Stir the olive oil, chili powder blend, salt, paprika, garlic powder, oregano and cayenne if using together in a small bowl.
- Halve thick chicken breasts across to make thinner pieces, or pound them out with a mallet until even, so they cook at the same rate.
- Pour the marinade over the chicken and turn the pieces until every surface is coated.
- Cook the chicken in a large skillet over medium-high heat, spraying the pan with oil if it tends to stick, for 5 to 6 minutes a side until the centre reaches 165°F.
- Slice the chicken into thin strips or small pieces and serve it hot.
Prep: 10 min · Cook: 12 min · Total: 22 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).