Santa Fe Chicken Recipe

Pound and butterfly (optional)

If breasts are thick, butterfly or gently pound to an even 1/2-inch thickness so they cook evenly. Pat dry with paper towels.

Whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp smoked paprika, minced garlic, 1 tsp kosher salt and 1 tsp black pepper in a bowl. Place chicken in a shallow dish or resealable bag and pour marinade over; turn to coat. Refrigerate for 30 minutes to 2 hours (30 minutes minimum).

Remove chicken from refrigerator 10 minutes before grilling to come toward room temperature.

Toss sliced onion and bell peppers with 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper in a bowl until evenly coated. Set aside while chicken marinates.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly.

Grill vegetables in a single layer for 3–5 minutes per side until charred at edges and tender-crisp. Remove to a plate and keep warm.

Place marinated chicken on the hot grill. Cook 4–6 minutes per side (depending on thickness) with the lid closed until internal temperature reaches 165°F (74°C). Avoid flipping too often; one flip is ideal.

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into strips about 1/2-inch wide.

While chicken rests, combine 1 tbs mayonnaise, 2 tbs sour cream, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tbs lime juice, 1 tsp honey, 1 tsp smoked paprika and 1 tsp salt in a small bowl. Whisk until smooth and taste-adjust (add more chipotle for heat or a pinch more honey if too spicy).

Arrange sliced grilled chicken on a platter with the charred peppers and onions. Drizzle Santa Fe sauce over the top or serve on the side.

Sprinkle chopped cilantro and optional shredded cheese over the chicken and vegetables. Serve with lime wedges for squeezing.