1tbspancho chili powdermore or less to personal tolerance
2tspground cumin
1-2jalapenosseeded and minced
2tbspfresh minced cilantro
5-6garlic clovespressed
2large limes - juice and zest
3tbspwhite wine vinegar
1 tspsalt more or less to taste
Instructions
Cut one of the limes in half and reserve the half (to top the chicken).Zest the limes, then squeeze the juice out of them and add it to the small mixing bowl. Add all the remaining ingredients for the marinade into the mixing bowl as well. Whisk all ingredients, except chicken, in a large mixing bowl.Note:you can keep the seeds from the jalapeno if you wish to make your marinade spicier. Take the seeds out, will take out a lot of the heat.
You can use a large gallon size zip-top bag to marinate the chicken or a metal mixing bowl. Add chicken breasts into the zip-top bag (or into a metal bowl large enough to hold the chicken and the marinade) and pour in the marinade. Use metal tong to mix the chicken with the marinade if needed. Close and place on top of a large plate.
Marinade chicken for at least 2 hours or overnight. (You can marinate the chicken longer if you wish, but not much longer than 12 hours).
Preheat the oven to 425°.
You can use a seasoned cast iron skillet, a baking dish, or a roasting pan, to cook the chicken.
Use metal tongs to take the chicken out of the marinade and place it in the prepared pan, skin side up. Spread the marinade over chicken. Slice the reserved half the lime and place the lime slices on top of chicken.
Bake for 35-45 minutes, depending on the size of chicken breasts. Use a meat thermometer to test the temperature of the chicken. Chicken should be cooked to 165° internal temperature. Test the temperature of the very center, thickest part, of the meat.