Santa Fe Chicken

Santa Fe chicken walks the Southwestern line where Tex-Mex brightness meets Mediterranean accent. Boneless chicken breasts get a quick marinade in lime juice, oil, chopped onion, salt, and pepper (just enough to tenderize and brighten without masking the meat), then go under the broiler to pick up a lightly charred top. Artichoke hearts come in for the final broil, warming through and soaking up the pan juices.

A broiler is an underused weeknight tool, and chicken breasts are one of its best applications. The high overhead heat sears the outside fast before the interior dries out, especially if you brush on a little more marinade when you flip. Keep the top of the chicken about four inches from the heat element; closer and you burn the exterior before the middle cooks through. Flip once, add the artichokes around the chicken, and finish.

Kitchen Tips

• Pound chicken breasts to even thickness before marinating so they broil uniformly.
• Do not marinate longer than 2 hours. Lime juice starts to denature the meat and turn the surface mealy.
• Drain canned artichoke hearts well; excess liquid steams the chicken instead of letting it brown.
• Rest the chicken 5 minutes off the heat before slicing for juicier meat.

Variations

• Add a tablespoon of ground cumin and a teaspoon of chili powder to the marinade for a deeper Southwestern character.
• Top with crumbled queso fresco and chopped cilantro just before serving.
• Swap lime juice for orange juice and add a splash of tequila for a smokier, sweeter profile.