Zutaten für Chicken Oreganata With Lime
- Fresh Oregano
- 1 tablespoon lime zest
- Ground Cumin
- Garlic Cloves
- Fresh Ground Black Pepper
- Chicken Breasts
- Extra Virgin Olive Oil
- Salt to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 tablespoons tequila
- Fresh Lime Juice
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Zubereitung von Chicken Oreganata With Lime
- In a small bowl, whisk together 1 tablespoon dried oregano, 1 tablespoon lime zest, 1 teaspoon ground cumin, 2 cloves minced garlic, and 1/2 teaspoon black pepper to create the marinade.
- Carefully loosen the skin from the chicken breasts (about 1.5 lbs). Rub the marinade generously under and over the skin, ensuring the chicken is fully coated.
- Place the marinated chicken in a large baking dish, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Season the chicken with salt to taste.
- Add the chicken to the skillet, skin-side down, and brown for about 5 minutes until golden brown.
- Flip the chicken and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside on a serving platter. Keep warm.
- Pour off all but 1 1/2 tablespoons of the drippings from the skillet.
- Place the skillet back on the stovetop over medium-high heat.
- Add 2 tablespoons all-purpose flour and 1/2 teaspoon cumin to the drippings and cook, stirring constantly, for about 30 seconds.
- Whisk in 1 cup chicken broth, 2 tablespoons tequila, and 2 tablespoons fresh lime juice.
- Bring the sauce to a boil, then reduce heat and simmer until thickened to about 2/3 cup, approximately 2 minutes.
- Pour the sauce over the chicken and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
0g
Fat
47g
Carbs
0g
