Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 dried guajillo chilies
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Blender or food processor
- Ziplock bag or airtight container for marinating
Step-by-step instructions:
1. Remove the stems and seeds from the dried guajillo chilies and soak them in hot water for 10 minutes until they are soft.
2. In a blender or food processor, combine the soaked guajillo chilies, orange juice, lime juice, olive oil, honey, cumin, oregano, salt, and black pepper. Blend until smooth.
3. Place the chicken breasts in a ziplock bag or airtight container and pour the marinade over them. Seal the bag or container and refrigerate for at least 2 hours, or overnight for best results.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill temperature: medium-high heat
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 10g
Protein: 33g
Sodium: 630mg
Sugar: 7g
Substitutions for ingredients:
- Ancho chilies can be used instead of guajillo chilies.
- Lemon juice can be used instead of lime juice.
- Vegetable oil can be used instead of olive oil.
- Maple syrup can be used instead of honey.
Variations:
- Add chopped fresh cilantro to the marinade for extra flavor.
- Use the marinade for other meats such as pork or beef.
- Make a vegetarian version by marinating tofu or vegetables in the same marinade.
Tips and tricks:
- Make sure to remove the stems and seeds from the guajillo chilies before soaking them.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken with a side of rice and beans or a salad.
Garnishes:
Garnish with chopped fresh cilantro or sliced avocado.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
- If the marinade is too thick, add a splash of water or more orange juice to thin it out.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Guajillo chilies are a type of dried chili pepper commonly used in Mexican cuisine. They are known for their mild to medium heat and fruity flavor.
Flavor profiles:
The marinade for this chicken is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the chicken with a side of rice and beans or a salad.
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Region: Mexican