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Chili Lime Chicken

5 from 3 reviews

Flavorful Mexican Chili Lime Chicken in as little as 30 minutes. Bake, grill or fry and use in tacos, salads or fajitas year round.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove, Oven or Grill
  • Cuisine: Mexican
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Ingredients

  • 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

Instructions

  1. In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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