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–+ servings

Chili Lime Chicken

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.
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Yield 4

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

  1. 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.
  2. 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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