Add memorable flavor to basic chicken with a blend of spices you likely have on hand. Perfect as is and in burrito bowls, with or without the optional sauce.
When I first wrote about this chicken for a newspaper recipe column in 2015, I alluded to a debate I was having with myself as to whether I did too much for my sons in the realm of food preparation. At the time, they were in eighth and eleventh grade, and most mornings, I would have breakfast ready for them instead of letting them fend for themselves.
Would these teenage boys ever so much as fry an egg for themselves if food magically appeared before they dashed out the door? I should also mention that, beside the door, was their packed lunch, which I had lovingly prepared too.
The other side of my internal debate was that, by doing this, I was exposing them to a greater variety of foods, which they would unlikely pull together themselves. And they had full days with school, after school sports and activities, followed by several hours of homework.
What’s more, I make these meals for myself too, and it would be inconsiderate to make something just for me, right? Of course, there’s also this little job of mine that pretty much ensures I’ll be doing the lion’s share of the food prep no matter what time of day!
And then a letter arrived from my 13-year-old son, who was at camp for part of the summer, and it offered a glimmer of hope. Perhaps his future self would not exist on boxed cereal and Ramen noodles alone. Perhaps the tiniest interest in cooking had rubbed off.
The letter detailed an overnight camping trip where my son’s cabin group grilled hamburgers over the campfire. There was extensive detail regarding the juicy, tender burgers—with a not-so-modest mention that they likely tasted better because he built the fire and did most of the cooking. Lest all the awesomeness be in the meat patty alone, he grilled the buns over the open flame to make them crispy. It’s all about the texture, he said.
No campout would be complete without s’mores, but as it turned out, the graham crackers got smashed in a fellow camper’s backpack. Undeterred, they made a sundae of sorts with toasted marshmallows, melted chocolate, and graham cracker crumbs. Apparently, it was divine.
While a diet of burgers and s’mores wasn’t the singular foundation for a lifetime of stellar health, I was happy that he wanted to be a part of the preparation process and found enjoyment in sitting down with his counselors and friends, savoring the food they had eagerly prepared.
To me, the biggest reward in cooking has always been the prospect of gathering around the table and enjoying a meal with the people I love. Amidst sports practices, meetings, and homework, mealtime was often the only time in the course of the day that my family could truly slow down and catch up.
Now, 10 years after I wrote that article, our time together is even more precious. I still love cooking for them and am endlessly grateful for the appreciation they express for those meals and goodies I often send with them.
And 10 years later, one son can grill this family favorite chicken himself. The other has amazing friends who have made this recipe their Sunday night staple and graciously cook it for him on occasion. (He tells me he is very good at doing dishes. 😉) All of this warms my heart.
The fantastic flavor imparted by the wet rub makes this chicken a favorite in our house, and the short list of spices can be mixed well in advance. The creamy sauce adds a special touch but the unadorned chicken absolutely holds its own. Consider cooking enough chicken to have leftovers; the bright flavor will perk up a variety of south-of-the-border and Asian recipes…and will make quick work of next week’s recipe!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Chili Lime Chicken
Ingredients
- 4 boneless chicken breasts halves* (approximately 2 pounds)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon each black pepper and cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice and the zest of 1 lime
- 1 teaspoon honey
- Optional: Spicy Crema (recipe in note section), Smoked Paprika Aioli, Cilantro Lime Crema, Sriracha Mayo, and/or lime wedges for garnish or squeezing
Instructions
- In a bowl that is large enough to fit the chicken or in a zipper-top bag, mix the dry spices (chili powder through cayenne pepper), and then stir in the oil, lime juice, zest, and honey. Add the chicken breasts, and flip them a few times to evenly coat in the spice rub. Time permitting, allow the chicken to marinate all day or overnight. The chicken will still taste delicious if marinated for a shorter time–aim for at least an hour or two–but the flavor will improve with time. Let the chicken sit at room temperature for 30 minutes prior to grilling.
- Preheat the grill and remove the chicken from the marinade. There won’t be much excess marinade, but you can discard what remains. Cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through (internal temperature should read 160℉ with a quick read thermometer; carryover cooking will bring the temp to a perfect doneness of 165℉). Alternatively, lightly coat a large skillet with oil, and place over medium to medium-high heat. Cook the chicken breast halves for 5 minutes per side, or until the meat is no longer pink in the center. (The chicken can also be cut into bite-size pieces and stir-fried.) Remove from the heat and allow the chicken to rest for 5 minutes before cutting. Garnish with lime slices and serve with one of the optional sauces, if desired.
Notes
- *Boneless, skin-on chicken is a great option for grilling, if available. Even if you prefer not to eat the skin, it will help the chicken retain moisture while cooking. Boneless, skinless breasts are a fine option too. For evenly cooked, juicy chicken, you may wish to pound the breasts so they are roughly ½ -inch thick throughout.
- Spicy Crema Recipe: In a small bowl, mix together ¼ cup (60g) sour cream or plain Greek yogurt, ¼ cup (52g) mayonnaise, 2 tablespoons (30g) sriracha sauce (more or less to taste), 2 teaspoons (10ml) freshly squeezed lime juice, and ⅛ teaspoon salt. Cover and store in the refrigerator. The crema will keep for up to 2 weeks.
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