Texas Cowboy Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 2-24 hrs marinating; 15

Ingredients

3 x 7 oz boneless, skinless chicken breasts, pounded to ½ inch thickness or boneless, skinless chicken thighs

1 tbsp olive oil

TEXAS COWBOY CHICKEN MARINADE

1 tsp chipotle powder

2 tsp smoked paprika

½ tsp garlic powder

½2 tsp onion powder

½ tsp dried oregano, crushed between fingers to make it finer

½ tsp ground cumin

1 tsp granulated sugar

¾ tsp kosher salt*

¼ tsp black pepper

1 tsp lime zest

2 tbsp lime juice (2 limes)

2 tbsp extra-virgin olive oil

Directions

Marinate chicken — Mix the marinade ingredients in a bowl. It will be like a paste.

Add the chicken and use tongs to turn the chicken to ensure each piece is coated in the marinade. Cover with plastic wrap and marinate in the fridge for 24 hours (minimum 2 hours).

Cook - Heat the olive oil in a large nonstick skillet over high heat. Put the chicken in the pan and cook each side for 3 minutes or until deep golden.

Rest - Transfer to a plate and cover loosely with aluminum foil. Rest the cooked chicken for 3 minutes before serving.