Flavorful Mexican Chili Lime Chicken in as little as 30 minutes. Bake, grill or fry and use in tacos, salads or fajitas year round.
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How to Make Chili Lime Chicken
This chili lime chicken is just wonderful. Juicy, easy and healthy. We make it all summer long alternating with cilantro lime chicken.
I like to double the recipe and use in salads throughout the week.
Best Chicken to Use
The best chicken to use to make chili lime chicken are boneless and skinless chicken breasts or thighs. Depends whether you are white or dark meat person.
Thighs are more juicy but higher in fat than more lean chicken breasts. I do not find chicken breast dry because I cook it properly. There is a trick.
You can use bone in and skin on chicken. You will want to cook it low and slow on the grill and on the pan. In the oven, same baking temperature just longer cooking time.
Chili Lime Chicken Marinade
For the marinade I use a bit of olive oil mixed with a lot of lime juice and my favorite simple Mexican spices like chili powder and cumin.
I even use garlic powder instead of fresh garlic to make marinade recipe quicker and to prevent garlic from overpowering other spices.
Whisk marinade in the bowl and then place chicken in it. Because chili lime marinade contain a lot of lime juice, you can marinate chicken for as little as 30 minutes and as long as 48 hours.
It literally takes 5-10 minutes to combine everything in a bowl.
Bake, Grill or Fry
I cook chili lime chicken using all methods depending on my life situation. Right now we do not have an outdoor grill because we moved. I cooked chicken on an indoor grill because it’s summer. In winter, I would crave more baked or fried chicken.
No matter how you cook your chili lime chicken, you have to let meat rest. Resting chicken means to cover a dish with cooked chicken with a tin foil, towel or silicone lid. Let it sit like that for 5-10 minutes. That allows juices to settle back in a meat.
What to Serve Chili Lime Chicken With?
My absolute favorite way to serve any chicken is with a side of whole grain and veggies. This time on the menu was quinoa and cucumber and tomato salad. I just love simple and quick meals. My family does too. It took 30 minutes for all of this goodness.
More Healthy Chicken Recipes
- Cilantro lime chicken – flavorful Mexican chicken in 30 mins.
- Baked chicken breast – basic 5 ingredient chicken breast.
- Greek chicken – juicy and delish with lemon, garlic and oregano.
- Honey garlic chicken – your backpocket chicken recipe with pantry staples.
- Grilled chicken breast – no long marinating, as always.
- Browse all healthy chicken recipes.
Chili Lime Chicken
- 2 lbs chicken breasts or thighs boneless
- 3 limes juice of
- 1 tbsp oil
- 1 tbsp maple syrup or honey
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp garlic powder
- 1/2 tsp salt
- Ground black pepper to taste
- In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
- Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.
- To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
- To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
- To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
- For all methods: Make sure you let chicken rest. Place cooked chicken onto a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.
Store: Refrigerate covered for up to 1 week or freeze for up to 3 months.
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