Chipotle Lime Split Breasts
Chipotle Lime Chicken Split Breasts are a great skillet option for when you find bone-in chicken breasts on sale at the local grocer. The first bite has a sweetness from the agave that is followed up with a bit of chipotle heat.
Servings 6 servings
Calories 409kcal
Equipment
- silicone brush optional
Ingredients
- 3 pounds chicken breasts split
- ½ cup Tequila
- 3 Tablespoons olive oil
- ¼ cup agave syrup
- 1 to 2 medium lime juice to zest, if desired
- 1 medium yellow onions yellow or white, diced
- ¼ cup jalapeno pepper pickled or fresh, diced
- 2 medium garlic clove minced
- 1 teaspoon chipotle powder
- 2 teaspoons salt
Instructions
- Combine all of the ingredients into a gallon sized Ziploc bag, except the olive oil.
- Get out all of the air you can and place into a large bowl (in case of leaks) and refrigerate at least 2 hours or overnight. Turn and squish around as time allows to ensure all the chicken is well coated and saturated with the marinade.
- When ready to cook, preheat the oven to 350F.
- Add the oil to the skillet over medium, medium-high heat and sear the chicken breasts skin side down while the oven preheats.
- Flip the chicken breasts so skin side is up after about 5 minutes and pour the remaining marinade from the Ziploc bag into the skillet.
- Transfer the skillet to the oven for about 40 minutes or until internal temperature reaches 165F, basting with the reducing marinade as desired.
- Allow the chicken to rest 5 to 10 minutes before slicing so juices are redistributed.
- Garnish with cilantro, if desired.
Notes
Feel free to marinade overnight. The flavors will intensify and be that much better!
Nutrition
Calories: 409kcal | Carbohydrates: 11g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1046mg | Potassium: 898mg | Fiber: 1g | Sugar: 7g | Vitamin A: 213IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg
