Southwest Chicken

Sometimes I get in a chicken funk and I try & find new or different flavours for chicken. Don’t get me wrong, I love roasted chicken but sometimes one gets in a rut with the same chicken and I was feeling like that lately.

I was watching Iron Chef America and Bobby Flay was being challenged yet again and I paid closer attention to the ingredients he was using. Southwest cooking is earthy, it’s spicy, it’s low-country, it’s high-country…good for a picnic or dinner party.

The flavours are bold and if you find chicken breasts to be bland, this marinade might do the trick!

Southwest Chicken

4 chicken breasts (bone in)
4 cloves of garlic, minced
4 tsp onion powder
juice of 1 lime
2 Tbsp of chilli powder
1/2 tsp of cumin
1/3 cup olive oil
1 Tbsp brown sugar
1 Tbsp of dried oregano
1 Tbsp of paprika
2 Tsp of salt

1. Into a large zip-lock bag, mix your garlic, onion powder, lime juice, chili powder, cumin, olive oil, brown sugar oregano and paprika and mix well. Throw in your chicken and make sure the marinade has coated the meat well. Marinate in the fridge for a minimum of 3 hours.
2. Preheat your oven to 375F. Bring the chicken back to room temperature. Season with salt. Place on the middle rack in a roasting pan and bake for approx. one hour.