Santa Fe Chicken
This is a Mexican seasoned chicken that I sometimes like to make to put over salad or as a filling for tacos. You can roast the chicken as indicated in the recipe or it may be grilled or cooked in a rotisserie oven basket.
This is a Mexican seasoned chicken that I sometimes like to make to put over salad or as a filling for tacos. You can roast the chicken as indicated in the recipe or it may be grilled or cooked in a rotisserie oven basket.
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 2 tablespoon canola oil
- 2 teaspoon chili powder
- 2 pound boneless skinless chicken breasts
- -- santa fe chili rub --
- 1 clove garlic , minced
- 2 tablespoon fresh lime juice
- 1 teaspoon light brown sugar
- 1/4 cup chopped red onion
- Carbohydrate 4.38696771858827 g
- Cholesterol 131.5417873 mg
- Fat 10.2172536577072 g
- Fiber 1.10525702046913 g
- Protein 52.9477165922795 g
- Saturated Fat 1.37759587775704 g
- Serving Size 1 1 Serving (249g)
- Sodium 162.987975464956 mg
- Sugar 3.28171069811914 g
- Trans Fat 1.11166074283802 g
- Calories 331 calories
Step-by-step
- Combine all ingredients of chili rub in a bowl to make chili rub paste.
- Massage rub over chicken and let marinade for 30 minutes.
- Preheat oven to 350 deg F.
- Roast in oven for 30-35 minutes or until chicken is cooked throughout.
- Let chicken rest for 5-10 minutes on cutting board.
- Slice on the diagonal and serve.
Why does a thirty-minute marinade matter for lean meat?
Acids in fresh lime juice denature surface proteins when given adequate contact time, altering texture without breaking down interior muscle fibers excessively. Milled cumin and chili powder contain volatile aromatic compounds that dissolve into canola oil, coating the exterior evenly during the rest period. Granulated sugar balances the acidity of the citrus while encouraging browning reactions once heat is applied.
How does fresh garlic and onion outperform dried powders?
Crushed raw garlic releases allicin upon cellular rupture, delivering a pungent bite that mellows into savory depth during baking. Dehydrated alternatives lack this enzymatic freshness, tasting flat alongside raw lime juice and red onion. Pungent compounds from fresh red onion disperse throughout the oil paste, embedding directly into the poultry surface rather than sitting on top as a dry crust.
What indicates the correct endpoint during roasting?
Thermal tracking ensures food safety while preventing moisture loss; pull the meat from the 350 degree oven once internal probes register 165 degrees Fahrenheit. Resting sliced portions on a cutting board for seven minutes allows contracting muscle fibers to relax, reabsorbing juices that would otherwise pool on the plate. Diagonal knife work shortens muscle strands further, yielding a tender mouthfeel when layered over crisp greens or tucked inside tortillas.
