Name: Chili Lime Chicken Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; ¼ cup olive oil; Juice of 2 limes; 2 tablespoons chili powder; 1 tablespoon garlic powder; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh cilantro (optional)

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Introduction

Chili Lime Chicken is a vibrant and flavorful dish that combines zesty lime with smoky chili spices. It’s easy to prepare and perfect for a quick weeknight meal or weekend barbecue. Enjoy juicy, tender chicken with a delicious kick.

A white plate holds a grilled chicken breast that is partially sliced into about six pieces, showing juicy, white inside and a slightly charred, golden-brown outside with grill marks. Around the chicken, there are bright green cilantro leaves and three lime wedges positioned near the chicken, adding fresh green and yellow colors. The surface under the plate has a white marbled texture with a striped green and white cloth barely visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
¼ cup olive oil
Juice of 2 limes
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Step 1: In a bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cumin, paprika, salt, and pepper to prepare the marinade.
Step 2: Place the chicken breasts in a resealable plastic bag or a dish, pour the marinade over the chicken, and seal or cover. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 3: Preheat your grill or stovetop pan to medium-high heat.
Step 4: Remove the chicken from the marinade, letting excess drip off, then place it on the grill or pan.
Step 5: Cook the chicken for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C), taking care not to overcook.
Step 6: Remove the chicken from heat and let it rest for 5 minutes to retain juices.
Step 7: Slice the chicken or serve whole, according to your preference.
Step 8: Garnish with fresh cilantro if desired for a fresh, vibrant touch.

Tips & Variations

For extra depth, add a teaspoon of smoked paprika or a pinch of cayenne pepper to the marinade.
If you don’t have fresh limes, substitute with bottled lime juice, but use it sparingly to avoid bitterness.
Try grilling vegetables alongside the chicken for a complete, flavorful meal.
Marinate the chicken overnight for an even more intense flavor punch.

Storage

Store leftover chili lime chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, taking care not to dry it out. This chicken also freezes well for up to 2 months.

How to Serve

The image shows a white plate with grilled chicken breast sliced into seven pieces, arranged in a slight fan shape in the center. The chicken has a golden-brown color with dark grill marks and a slightly charred texture, and fresh green herbs are sprinkled on top. Around the chicken, there are sliced lime wedges with bright green skin and pale yellow-green flesh, and fresh cilantro leaves tucked under and around the chicken pieces. The plate is placed on a white marbled surface with a green and white striped cloth partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and can add more juiciness. Adjust cooking time as thighs may take a bit longer to cook through.

Is it necessary to marinate the chicken?

Marinating enhances flavor and tenderness, but if short on time, even 15 minutes will add some zing. For best results, marinate for at least 30 minutes.