Chili Lime Chicken
Flavorful Chili Lime Chicken is moist and tender from the best marinade. Bake, grill or fry and use in tacos, salads or fajitas year round.
Servings: 6 servings
Calories: 221kcal
Ingredients
- 2 lbs chicken breasts or chicken thighs boneless skinless
- 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
- 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, cover and marinate for 30 minutes to 24 hours in the refrigerator. 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 and cook for 5-6 minutes per side or until a meat thermometer inserted in the thickest part registers 165 F. Discard the marinade.
- To grill: Preheat grill on medium-high heat (450-500 degrees F) and rub grates with oiled paper towel. Place chicken on the grill, close the lid and grill for 10-12 minutes turning once. Do not overcook.
- 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.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Up to 3 months.
Nutrition
Calories: 221kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 386mg | Fiber: 1g | Sugar: 4g