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taco bell cantina chicken recipe

Cantina Chicken Recipe

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Prep Time 35 minutes
Cook Time 11 minutes
Total Time 46 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce
  • 2 tsp ancho chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp honey
  • Juice of 0.5 lime, for serving
  • Small handful of fresh cilantro leaves, for garnish

Method
 

  1. Combine the lime juice, olive oil, minced chipotle peppers, adobo sauce, ancho chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and honey in a bowl. Add the chicken thighs and coat well. Marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.
  2. Heat a dry cast iron skillet over medium-high heat for 2 minutes. Cook the chicken smooth side down for 5 to 6 minutes without moving, flip, and cook for another 4 to 5 minutes until the internal temperature reaches 165°F (74°C).
  3. Transfer the chicken to a cutting board, rest for 5 minutes, then slice across the grain into 0.5-inch strips.
  4. Arrange the sliced chicken on a warm plate or bowl, squeeze the juice of 0.5 lime over the top, and scatter fresh cilantro leaves over the surface.

Notes

The marinade can be made up to 24 hours ahead and kept in the fridge, with the chicken added whenever you are ready. If you are cooking for 2, the leftover sliced chicken keeps well for 4 days and works straight from the fridge in a cold wrap without reheating.